I used to pound the soup stock cubes with a rolling pin or the back of the knife. They were hard, and didn't crumbled nicely! They didn't dissolve in hot water, either. Then I just remembered that microwaving hard sugar or salt helps crumble the solid blocks, and I just tried doing the same with the soup stock cubes. It worked! This method is easy and it doesn't dirty my hands. I'm gonna crumble them in this method from now on!There are no hints. Our family's microwave wattage is 600 W. You can do this at 500 W as well. I used a Maggi brand bouillon cube. The microwaving time differs on how many you're using. It seems like it takes longer when the cubes are cold. Check on them and adjust the microwaving time accordingly! Recipe by cherryhina

I have a certain way I make my soup and this is not it... but It was a few days before payday so I just threw what I had in pantry together and wa la this is what came out... we really enjoyed it and it is so versatile you can use whatever you have on hand.

This is a quick and easy dinner that you're guaranteed to love!

This soup will warm you to the bones on cold and wet winter days. Set it to start cooking in the morning before leaving the house, and come home to a delicious meal that will satisfy even the biggest appetites.

I often make this whenever I need to serve soup with a meal.The tip for making fluffy egg is not to over-cook it.Crank up the heat to the highest setting for a few seconds, turn off immediately, then cover with a lid and wait for a minute.I only added an egg and mitsuba, but it's also good with shiitake or shimeji mushroom. If you don't have mitsuba, use finely chopped Japanese leek. Recipe by chococo

I came up with a way I could eat a lot of vegetables in one bowl.If you over-boil the potatoes, they will crumble, so once you add them to the pot, reduce the heat and simmer.You can add in some bacon or mixed seafood for a beautiful dinner. Recipe by Myuu samada

This is the second of my ultra easy soup series, the first being kabocha soup. I wanted to try making it with a different taste.Just simmer, blend and mix.There's nothing to say really, just make sure you warm it over low heat when you've added the milk so it doesn't burn. Recipe by osenoriri

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

Similar to Outback Steakhouse’s potato soup..

I love kabocha squash and wanted to try making it into soup. This has become one of my staple recipes.This soup is rich as-is, but if you want to make it even richer add heavy cream or butter. Serve with bread for dipping. Recipe by Nikonikopu-san

Delicious soup a bit hearty, but for a day working in the yard it was perfect. I paired this up for a soup and salad day with German Potato Salad Batch 2.

This is very simple to make since I used instant clear soup (osuimono) packets as the soup stock. I love chawanmushi, and I wanted to be able to make it at any time. I came up with this recipe through trial and error. You can make this very easily in a frying pan too. Steaming the custard is the most difficult part, but as long as there's steam, you can cook them fine over low heat.Gingko nuts make a loud noise when they're heated so beware! Soup mixes differ from brand to brand so make sure you adjust the amount of salt added accordingly. If your pot or pan cover is dome-shaped, water will not drip so you don't need a towel. Take a peek at the custard frequently to make sure it doesn't get too full of bubbles, which ruin the texture. When the custards puff up a little bit they are done. Recipe by Agatsukuiekei