Three-Star Broth with Spinach

MY VERSIONSPINACH AND CARROT DISHLOVING IT

Delicious and a local favorite.

Pat the sansho leaves by hand to bring out their aroma before using them. Recipe by onihei.

The meat will not stick to the bottom of the pot because of the thick broth, but that also makes it hard to pick up with chopsticks. So I skewered the meat to make it easy to take out of the pot. This is delicious with low-cal meat such as chicken tenders, shrimp, octopus, or seafood. The dashi broth is good for adding noodles or rice at the end to make "shime".-Chop the vegetables finely.-The broth is thick, so be careful and keep an eye on the heat.-Thinly slice the Japanese leeks and shiitake mushrooms. You can use any vegetables or other ingredients you like, but if you want to add them without blanching first, choose vegetables that don't release a lot of scum. Lettuce, mizuna, and chrysanthemum greens will cook quickly. Recipe by putimiko

This is my recipe for Meatballs IN BROTH. Almost all recipes include an egg in the ground meat mixture. I don't like adding egg, so I came up with this way to make the meatballs. They turn out very good and tender.When you make this recipe, ask the butcher for a white bone with the meat and take the opportunity to cook a piece of meat to shred for later use, or try to make it when you have beef or chicken broth stored in the freezer. It can also be made with water and bouillon, but it doesn't taste the same.

This is part of my series of recipes that focuses on delicious, fun, and easy meals.A delicious broth comes out of the maitake mushrooms, so I used a small amount of dashi stock granules. The nutrition of maitake mushrooms is water soluable, so the liquid is full of it. So, eat a good portion without leaving any leftovers. Maitake mushrooms are awesome because they have zero sugar. Recipe by Ao3150

Here's an easy extra dish. You can also just simmer the tofu pouches and serve them over rice for a tasty meal! The origin of this recipe: I received a lot of eggs.

I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!). I'll show you how to make a broth with katsuo-bushi (bonito flakes) here ^^

Creamy mushroom pasta for the fall season♪ The flavor is enhanced with mushroom broth and bacon (*^^)vAbout this recipeThis is the method for making mushroom broth and the cream sauce I learned on August 31 at Trattoria Doppio Zero (http://park8.wakwak.com/~doppiozero/). Adding rehydrated dried porcini mushrooms with their soaking liquid to the broth will make it even more flavorful. You can also make cream soup or risotto from the mushroom broth. I'm still practicing, but I'm reviewing and recording it before I forget what I learned (^^ゞ

This recipe was inspired by Chinese hot pot. This is a vegetable based broth that will be used for cooking the meats and vegetables. Adjust the water and broth amounts for your individual pot.

This is a simple and delicious vegetable soup. Even kids who don't like vegetables might enjoy this!The origin of this recipeI wanted to eat vegetable soup, so I made this. Even my kids, who usually dislike vegetables, will eat it. The ingredients are chopped finely so that even small children can eat them easily. You can adjust the types and amounts of vegetables as you like. If it's too bland, add more chicken broth and salt and pepper. Just for reference.

This recipe is very Japanese dish, like one of the Japanese kaiseki. Simmered in lightly seasoned broth for a little bit longer time (about 20 ~ 30 mins) with a low heat. Eat with the thickened broth. For your taste, when thickening, you can add a small quantity of sake and soy sauce. It's also good to have cool tofu with warm thickened broth.

My mother has made this every other week for as long as I can remember. It is my ultimate comfort food.

This dish is the definition of a successful combination. If you try each ingredient separately, you'll think they're nice but okay. However, when you try them all together in this dish, you'll say, 'What a brunch I had!' 🍳👨🏻‍🍳

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

When I went to Russia on a language study program when I was in university, I tried many kinds of щи (soup). Authentic borscht was especially delicious. This time, I made it healthy by using veggie broth and soy milk.Steam cooking the vegetables brings out the sweetness.Cook the beets well, until tender.The veggie broth mellows the earthy smell of the beets. Recipe by Shijimigohan

I turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.You can mince vegetables such as onion, carrot, cabbage - whatever you like - and add to the soup as well. Recipe by Hoink

Ran out of consommé, so I added bouillon!The story behind this recipeMy child said, 'Make soup!' so I started making it in a hurry. I realized I was slightly short on consommé, so I decided to use the extra bouillon I had.

I thought up a simple and delicious stock recipe.Any vegetables are fine - daikon radish, carrots, onion peels, spinach and mizuna roots, broccoli stems, the outer leaves of lettuce and cabbage, etc. But try to limit yourself to vegetables only, and avoid using animal proteins.Depending on the kind of vegetable scraps you use the taste of this stock will change, meaning you get to experience a new flavour every time. Recipe by Firstsnows

Very easy to make, just buy tamarind soup mix (see pic) in Asian/Filipino stores. But when I was a kid, I'd see my mom squeezing out the juice from real tamarind fruits just to make this dish. It was my favorite dish as a child.Choose pork cuts with bones, as this makes the broth richer.

Full of goodness, this is a sweet tasting soup due to the vegetables chosen. Great for cold nights!

The skin of eggplant has an anthocyanin pigment called "Nasunin". It's a kind of polyphenol. Anthocyanin works for the recovery of eye's stain and eyesight. It inhibits active oxygen and prevent of cancer. It cleans the vascular system and prevent arteriosclerosis and high blood pressure! Let's eat eggplant and be healthy.

My delicious 😋 cook for okra ,and I have beautiful memories every time I cooked it .#madethis

With this recipe, I support Shirley. I cooked some vegetables for a salad and, instead of throwing away the broth, I made rice. It's the first time I've done it this way. I absolutely loved it, and I'll never throw away vegetable broth again. I'll give you all the tips to make it perfect, you'll see.

A recipe made with love- for my dearest husband

It is Lent and guess what that means... trying to make something quick tonight after fasting today and I came up with this dish. My husband said the broth was so good he drank all of it out of the bowl!

Craving sweet, tender vegetables that melt in your mouth? This vegetable soup is always my go-to. It's easy for kids to eat, adults love it, and it's healthy. This recipe is mild in flavor, focusing on easy consumption.

This soup is a simple broth based soup made with Tomatos and fresh vegetables. The meatballs flavor the soup and provide a light but really flavorful soup. Add pasta if you would like it hardier. It's great just served with crusty bread and a big green salad!

This recipe was made for my In Laws years ago using their favorite ingredients, it was such a hit I use it fo dinner partys often. I usally serve it with angel hair pasta.