submitted by /u/pipehonker [visit reddit] [comments ..read more

submitted by /u/Dependent_Top_4425 [visit reddit] [comments ..read more

Fancied something tasty & war.ming on a rainy day, not much in. Got a broth going(chicken stock,turmeric,ginger,garlic,spring onions). Simmered 20 mins & discarded the bits. Added frozen prawn Gyoza, frozen prawns, chestnut mushrooms & napa cabbage, dash of white pepper & light soy, drizzle of toasted sesame oil. submitted by /u/Sugarpuff_Karma [visit reddit] [comments ..read more

Not the best pic. I shoulda got action shots but wasn't thinking much. I made 3 cup chicken wings to go with it too. submitted by /u/WhatzMyOtherPassword [visit reddit] [comments ..read more

submitted by /u/asiansies [visit reddit] [comments ..read more

We had a bumper crop of fennel in our sca, so I took advantage of a cool night. ?? submitted by /u/SecretCartographer28 [visit reddit] [comments ..read more

submitted by /u/Haluszki [visit reddit] [comments ..read more

I added a bit to chicken noodle, now it's like crack. Everyone who tries it says it's the best chicken noodle soup they've ever had. Is there any downside to adding a bit of MSG to enhance the flavor? submitted by /u/PAINT333 [visit reddit] [comments ..read more

Hi, all. To preface, I just REALLY enjoy letting a soup cook for hours on the stove. I love the depth of flavor that happens. It's very hard to find resources about doing this, though. There are certain flavors that will sort of "wash out" after a while and need to be re-added (looking at you, tomatoes...). I was wondering if anyone has anything on this other than slow-cooker recipes, because I do make sure to add ingredients at a time when I know their flavors won't get lost in the cooking process. Specifically, my favorite soup to do is an amalgamation of a lot different peppers, beans, cor ..read more

What do you like to do with soup when you’re on like day 3 of a large batch? Here’s what I like to do: I buy a pack of shin ramyun noodles and discard the flavour packets. Submerge the noodles in soup, microwave for 5 mins, stir, another 5 mins, stir again, go another 2-3 mins with some cheese melted on. The noodles absorb the flavour and the starch makes the soup thicker, so it’s like eating noodle mulch in the flavour of the soup. Maybe it’s a texture thing, but it’s so awesome. I just did this with some leftover cheese and broccoli soup, and it was the tits. Do you do anything with your le ..read more