My hubby loves this soup. I wanted to make a restaurant-style soup at home easily. It tastes better after you let it rest, so I always make a lot of it!Heat and cool it down several times. Letting the soup cool down during the cooking process gives the flavors more depth.Make sure to let the bread and cheese brown in the oven.The soup tastes better with beef fat. Recipe by Rinchanzu mama

Homemade cooking is safe and delicious.Stir-fried green onions are very tasty. The soup tastes delicious combined with the onions. Drop in a boiled egg if you prefer. Recipe by Peko.

I created this recipe because I wanted to eat a bean sprout dish that would boost my stamina.Please transfer the bean sprouts in a sieve to let them cool without soaking in water. Even when the surface is cool enough, the insides of the bean sprouts might still be hot, so please be careful not to burn yourself! If the bean sprouts are thin, boil them for about 10 seconds. Recipe by Kougakubu Danshi Daigakusei

I stumbled upon this one day while I was looking for ground beef recipes because that's what we had in our freezer at the time and its been a big hit since!!!

I wanted to make a low calorie healthy dish since I'm on a diet.Even if you don't add any oil, if you put a lid on to steam-cook the ingredients, they'll be crispy yet cooked through. For 2 servings. Recipe by kurikuro

This beef noodle soup with tendon has an excellent texture. Using a pressure cooker saves time and energy, making it easy to prepare a pot whenever you crave it. It's worth trying.

Our independence soup.

My grandmother always made the best vegetable beef soup growing up and I've spent years trying to recreate it, finally got it right!

Great soup is great for rainy cold day⛆ (like on my region here) or any cold weather or even when u catch a cold😷🤒..warming..shooting..fulling 🤗

Panko breadcrumbs and cheese are the keys ingredients.It's easy, so there is nothing special. Recipe by Mikie recipe

I was really into eating out at Indian restaurants, then I wanted to make a curry myself. I experimented several times to come up with this recipe and it's almost perfect!I put "to taste" for most of the powdered spices. 1 teaspoon is the standard and adjust to your liking. Using the cardamon, cinnamon, nutmeg and black pepper makes the curry richer, but it still tastes good without them. It will taste even better with bone meat. Recipe by Mizukichi