Rolled Tofu with Broth

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

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

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 ^^

Con esta receta apoyo Shirley #arroz cociné unas verduras para una ensalada y para no tirar el caldo prepare un arroz. Es la primera vez que lo hago así. Me súper encanto, nunca más tiraré el caldo de las verduras. te doy todos los tips para que te quede perfecto ya lo verás

It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko

Have you ever seen the Movie "Ramen Girl" the message is its all about the broth. Cooking with love. I cannot remember which broth I froze the marker was smeared. So use your favorite broth. Cook the bok choy in broth. This was amazing. It had a touch of heat in it. Reminds me of collards southern style.

Pork Broth is something you don't find in a store everyday. Sure there is a lot of powdered flavored pork something or cubes of flavored stuff. What exactly is in it I don't know. This is a simple quick broth. I do know what is in it.

Today for lunch we will have Maak Kook Soo, a Koran style noodles. It is the most simple, popular and inexpensive meal in Korea. Koreans would have this noodle soup when they needed to grab a quick bite to eat, or when they just simply didn’t want to spend too much for a meal. In Korea, dried fish ( myoroochi) would be added to the broth also.All it needed was a good broth, noodles and some kimchi. It took no time to have it ready. You could walk in to a noodle place, called out your order, and by the time you sat down, reached for the chopsticks, a steaming hot bowl of noodles with some green onion and some julienned stir fried squash would be right in front of you. Of course it would take a little longer during rush hour-lunch time.

This is our family recipe for simmered greens in a mild broth (nibitashi).To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

A recipe made with love- for my dearest husband

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

Making that magical-mystical ramen broth of your Tampopo dreams at home is a fairly long and involved process of coaxing richness, flavor and texture from lots of ingredients including but not limited to the kinds of meat scraps and bones you're probably not likely to have on hand most days.But that doesn't mean you can't make a really good (and easy) ramen broth at home with whatever stock you've got on hand and some fairly accessible aromatic components.The minimum you'll need is stock, onion, garlic, ginger, carrot, celery, and soy sauce. And that'll do a plenty good job of making your basic homemade version of that basic so-called "Oriental" instant ramen broth. (We don't really use that word here in the US so much anymore, but many Asian ramen manufacturers still use it so I'm using it for familiar reference. ;) )See Step 7 for other nice-to-have additions to the broth.

When boiling or poaching Chicken for use in another dish, you might as well create a nice vegetable soup with it.

Got some spaghetti in the pantry and seafood( various shellfish and soft fish) in the freezer to make pasta, accidentally poured in some coconut milk, turned out into a broth... Haha.. Didn't exactly know why it happened .. But "everything happens for a cause ".. And it turned out to be a hit in the family !!

First of all, you need to prepare the sauce and after deep frying, immediately plunge the vegetables into the sauce and soak for at least 5 hours~. It will taste more delicious if left overnight. It's also better to refrigerate and then eat. Enjoy with your favorite vegetables!

The aroma of the sesame oil will stimulate your appetite and will make you ask for seconds and thirds. I always make this mixed rice and the fluffy egg-drop soupwhenever I make boiled chicken.You can add any of your favorite ingredients Konnyaku or bacon go well with it also. I am eyeballing it, but it comes out right if the amount of the rice and the total amount of the other ingredients you add are about the same. Recipe by Heartful Kitchen Rei

Used for replenishment and water retention. Drink warm or as ice is melting. Full of flavor and electrolytes. When my oldest daughter was very young and couldn't keep food down, her pediatrician recommended we make and use rice water. Years decades later, I am using it for my granddaughters who are down with the stomach bug. So I added some flavor to it.

This is a recipe I've always done with chicken broth. Usually I use premade broth from the store which will cut down on the time significantly. However if you have the time and a turkey carcass lying around, why not spend the time to make a delicious broth. You can use the broth to make other things as well (see my Bun Rieu recipe).

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.

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

A light and refreshing broth, my new favourite! Love the gentle sweetness from the dried Japanese daikon strips and the umami from shiitake mushrooms. The Umeboshi plum lends its salty taste so no added salt needed.I used this broth in making Barramundi belly soup :) would be lovely with salmon belly or even cod fish soup!

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.Adding chicken or pork will be tasty as well.Note: The steps are the same but the ingredient amounts are not entirely accurate, so I will modify it later. I just uploaded the recipe to remember. Recipe by kbitch

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

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.

顆粒だし又は出汁、醤油、みりんだけの掛けつゆです。

Esta es mi receta de Albóndigas EN CALDO. Todas o casi todas las recetas llevan huevo en la mezcla de la carne molida. A mí no me gusta ponerle huevo, por eso, inventé esta forma de hacer las albóndigas. Quedan muy buenas y suaves.Cuando vayas a hacer esta receta, dile al carnicero que te de hueso blanco con la carne y aprovecha para poner a cocer un trozo de carne para deshebrar para usarla después, o procura hacerla cuando tengas caldo de res o pollo guardado en el congelador. También se puede hacer con agua y Knorr Suiza, pero no sabe igual

#المريول_الذهبي #طبخات_جدودنامن الأكلات التراثية القديمة،الحمص كنت سالقيتو ومتلجيتو ومبارح كنت عاملة دجاج وباقي عندي مرقة طبختن فيهن.

A rich broth of trimmings/fat and bones of a leg of lamb

My mother taught me this recipe.Don't simmer for too long at Step 3. For 2 servings. Recipe by 12kirakira

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.