How do I marinate tofu so it ends up with a chocolatey flavor? End goal: put the tofu in a soup. [more inside]
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
What are your favorite liquid meals and/or very soft foods? [more inside]
Can-I-eat-this filter: Homemade chicken noodle soup sitting out on the balcony in the snow, thawed overnight on the counter, then left in the fridge for 2 days. Now it tastes funny... [more inside]
I recently bought a stick blender and made an amazing butternut squash soup, so now I want to make more blended soups. But apparently I'm kind of picky and disagreeable and don't really know what I want, so googling for recipes has left me cold. It's made a bit worse in that I hate cooking (although I'm more than competent at it), so it takes something good to capture my motivation and get me in the kitchen. But I do love warm creamy soup and I have to eat something, so: what are your prize winning, most amazing, tasty pureed soup recipes to make this winter. [more inside]
I made white bean soup in the crockpot and it's okay... but how do I make it AWESOME?! [more inside]
Hello people who can read Japanese of Metafilter. I'm standing in the kitchen with a package of udon noodles from Japan and no ability to read the instructions. Anyone want to save the day and tell me what these instructions say? A photo of the label is here.
I've recently been on a soup kick. However, my meager store of recipes I'm good at cooking has been exhausted. I'm looking for soups that are relatively easy to prepare, are healthy, and are cheap to make. I'm not really interested in cold soups at the moment. No particular restrictions or considerations beyond that.
This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
Help me make an epic home made cream of mushroom soup. [more inside]
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
Who's got an easy, spicy, flavorful, low-carb variant on the best known cure for the common cold? [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup? [more inside]
Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was soooo good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas? [more inside]
I loved making green smoothies with my new Vitamix over the summer. Now that it's cold, my it has been sitting idle. What can I make in the winter? [more inside]
I'm looking for advice on balancing out the sweet and savory flavors of homemade soup, without resorting to the evil of celery. [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
I've about an hour, maybe 90 minutes worth of patience, above-average kitchen competence, and access to most ingredients. I'd like to eat soup for dinner at the end of this 60-90 minutes, and I don't like shrimp. Share your favorites?
I love soup but stink at making it from scratch. Hit me with your best recipes and tips for making soup! [more inside]
I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
Making a chicken-corn soup. So far, real chicken broth, roast chicken, creamed corn, onion, beaten eggs. What else can I put into it ot make it more interesting? I have a big variety of spices.
I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this? [more inside]
What are your best broth recipes? [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
Freezable, tasty soups or stews without onion, garlic or stewed tomatoes. Is this possible? [more inside]
Please share with me your tried and true, passed down through the ages, made-with-love, illness curing soup recipes! [more inside]
If I freeze this soup, will it be edible once defrosted and warmed up? Difficulty level: squid. [more inside]
I'm trying to find recipe for spicy frog soup I had in Shanghai. [more inside]
help me make a soup using what's sitting around in my fridge and freezer [more inside]
In about an hour I will be making a southwestern corn chowder for my family without a well-defined recipe. Help me do it right. [more inside]
Just how healthy is my Chunky Campell's Vegetable soup? [more inside]
I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions. [more inside]
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
I want to make hot and sour soup, except there are two difficulties: I'm not sure how to shop for Southeast/East Asian ingredients and I can't eat hot peppers. [more inside]
What was this awesome Chinese fish soup I used to get in NYC? BONUS QUESTION : where can I find it in the Bay area? [more inside]
Seeking yummy vegetarian entrees that don't need to be eaten immediately after cooking. [more inside]
What is your favorite recipe for vegetable beef Soup? [more inside]
What are tasty, low-carb soups and stews that keep and re-heat well? [more inside]
Can I fly domestically carrying frozen soup? [more inside]
Last December I was in Japan and I enjoyed the 7-Eleven soup they had. Pretty much all the 7-11's had the same soup, in a stand usually by the cash register, they would have other stuff you could add to the soup; fish balls, meat on sicks, noodles, ect... The soup would be already hot and you served yourself. My questions is what is that called? And where could I get something like it in Vancouver, BC?
What delicious soup (or dish) should I make with duck stock? [more inside]
Left the metal pop-top on the soup can when I microwaved it for lunch. I think the microwave is ok, but the really important question is: Can I eat the soup? [more inside]
What kind of soup should I make with leftover Italian pot roast? [more inside]
A couple years ago I ate at a restaurant called Bread in NYC. I believe this is the restaurant. They had mindblowingly awesome tomato soup. Do you know the recipe this restaurant uses? [more inside]
Condensed Milk != Evaporated Milk. Following this Salmon Chowder recipe I mistakenly used a can of "Sweetened Condensed Milk" instead of the Evaporated Milk that was called for. My beautiful, expensive, organic, soup tastes like candy. What can I add to it to cut the sweet?