Easy Dandan Noodle-style Soup with Bean Sprouts

I got a late night craving for dan dan noodles.Grind and knead the ingredients together as directed in Step 2??The thing is, you can just build on the basics and enjoy it the way you like. Recipe by Monpi

My family wanted soup with our supper...One day, when I opened the fridge, all that was inside was a pack of bean sprouts.This led to the creation of this recipe, but now it's become part of our regular fare!!Don't beat the eggs too much, and let the yolk and white marbleize in the soup. The fluffiness makes it look tasty.The flavoring is simple, just chicken stock and salt, so adjust to taste.If you're in a hurry, add the ☆ ingredients from the beginning. Recipe by Kuishinbohime

I saw a gourmet TV program talking about Dandan noodles without soup, and felt like eating some so I made my own.-If you're not so keen on spicy food, change the ra-yu to normal sesame oil.-Chill the Dandan noodle base in the fridge and refresh the noodles in ice cold water to make a chilled version in summer. Recipe by Kajihara Ato

I put crisp vegetables in consomme soup. It gave a very pleasing texture.■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

With the weather not being great, I wanted to enjoy some hot soup.

Craving something warm and tasty? This Chinese noodle soup is the perfect choice! It’s easy to make, comforting, and you can add your favorite ingredients—whether it’s veggies, chicken, or pork. A simple and delicious meal for any day! Enjoy!

I created this recipe to use up milk.Please make sure not to bring the soup to a boil after adding the milk.If you can, please use doubanjiang instead of gochujang.Using tianmianjiang instead of miso gives more authentic taste. Recipe by Silver dappuru

I just tried making it and it turned out delicious!If you can, sesame paste is good but... white sesame will give it a nice, mild taste! For 2 servings. Recipe by Silvy1978

I cooked Cameroonian dishes before and I made a tomato soup with okra, and it was very delicious. So I tried hot and sour soup using tomato and okra with vinegar added to enhance the flavor. It's great for summer! This soup boosts your energy.You can bring out the flavor by stir frying tomatoes with sesame oil!Once you add katakuriko powder dissolved in water to the soup, don't overcook. Add ra-yu to taste. It's still delicious without it.It's also delicious with enoki mushrooms instead of bean thread noodles. Recipe by yaburie

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We pick a lot of alpine leeks every year, so I've been creating new recipes that the children can eat.The unique taste of the alpine leek disappears, so it should be easier for children to eat.When you sauté it, check the tenderness of the stems, not the leaves. Recipe by Chamicyami

Its cheap and low in calories!Please try this with other vegetables too. For example, scallions, cabbage, carrots or shiitake mushrooms, etc.You can substitute the doubanjiang with yuzu kosho for a different flavor. Which, by the way, I like.This might be too spicy for children. Recipe by Maakunnookusan

Try this miso soup with the aroma of white pepper! It goes well with Western dishes too. Featured on March 15, 2015. Thank you, everyone!The origin of this recipe: I always add white pepper to the combination of potatoes and bean sprouts.

This is a variation on "Just Dissolve In Hot Water! Easy Miso Soup For Ramen".If you add minced vegetables to the meat mixture, it will be healthier. Please adjust the microwave cooking time as needed. For 1 serving. Recipe by Mitsurou

Classic Canadian Chinese Restaurant Soup

You only need three ingredients to make classical simple mung bean sprouts soup. All other added ingredients could be very flexible according to the season. It's also called hangover soup in Korean cuisine.

This is my own variation of a spicy soy milk soup.In Step 3: Once you add the soy milk, cook over low heat and don't boil it.Adjust the taste to your liking by changing the amount of soy milk and Chinese soup stock.You can also make this without rehydrating the bean thread noodles. Just add it directly to the pan in Step 3 and simmer with the ingredients marked with ★ (make sure you cut them beforehand). Recipe by Yuuyuu0221

This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru

Eating just soup dumplings can feel a bit plain, so why not try steaming them with instant noodles? When you take a bite of the soup dumpling and noodles together, the dumpling's broth bursts in your mouth, perfectly complementing the steamed noodles for an incredibly delicious combination! Simple ingredients can create a luxurious snack, making your table fare more delicious and stylish.

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

Originally included 8oz sliced mushrooms but I replaced them with the jalapeños since I'm allergic and love a kick in taste.

My little sister loved this soup I just made with the remaining vegetables in the refrigerator, so I posted it here.The key is to cut the vegetables to be as close to the same size as possible!Using sausages made of coarsely ground meat will yield more flavor to the broth.Let's use the remaining vegetables in the refrigerator and make a delicious soup! For 2 to 3 servings. Recipe by cureo

Red bean soup is a family recipe which has been down from my granny. the oldest that I've ever seen cooking this is my granny when i was kid. now after my granny passed away, my mom continue cooking this soup.as my mom is far away when i miss her, I cook this healthy and delicious red bean soup.now I share it to you to feel the Love they bring along the cooking ;)try this n you wont be disappointed :D

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.If you simmer the eggplant really well, the flavors will absorb well and it'll be really soft and delicious. If you go through the trouble of removing the bitterness, the flavors will really soak in. If you poach the egg, the soft-set egg yolk will mix with the harusame bean noodles. Delicious. Recipe by Marrietty

Udon noodles with egg is delicious, so I tried making a similar dish with somen noodles instead.Make you noodles even more delicious by adding mushrooms (like shiitake mushroom), kabocha, green vegetables (like spinach, leek, wakame seaweed, chicken breast, etc. Recipe by Pukuttopukumaru

This is improved taste of my fried yee mee noodle in Cantonese style now using prawn soup base to make the gravy. Using prawn as stock soup base enhanced the umami taste of the noodle.

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

Lazy version of braised beef noodle soup. I suddenly craved beef noodle soup, so I improvised by steaming and then cooking it. The kids loved it and finished it all...

I created this recipe because I wanted to use 'Peanut Butter Made from Raw Peanuts' in more dishes! This is a spicy, hearty soup that warms you up and is full of ingredients.