Why should I never boil my stock? [more inside]
posted on Oct 14, 2008 - 7 answers

Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
posted on Oct 12, 2008 - 7 answers

Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted on Oct 8, 2008 - 16 answers

I need the recipe for Whole Foods' miso onion soup. Like... now. [more inside]
posted on Sep 18, 2008 - 18 answers

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted on Aug 4, 2008 - 10 answers

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted on Jun 1, 2008 - 10 answers

How many noodles are in a can of Campbell's Chicken Noodle Soup? [more inside]
posted on Apr 6, 2008 - 15 answers

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted on Mar 31, 2008 - 15 answers

Would it still be safe to make a soup today from Christmas turkey leftovers? (The meat has been stored in the fridge since Tuesday- the carcass was tossed out.)
posted on Dec 29, 2007 - 15 answers

What should I do with the mass quantities of turkey stock I now have? [more inside]
posted on Nov 29, 2007 - 14 answers

Help me make the yummy vegetarian noodle soup that I crave. [more inside]
posted on Nov 19, 2007 - 13 answers

I'm looking for great soup in NYC. [more inside]
posted on Nov 4, 2007 - 15 answers

Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
posted on Oct 22, 2007 - 6 answers

Knitting projects with a soup theme? [more inside]
posted on Sep 24, 2007 - 8 answers

I need help locating the perfect, giant soup mug for work. [more inside]
posted on Sep 12, 2007 - 17 answers

Help me source some high-quality bouillon cubes. [more inside]
posted on Sep 6, 2007 - 22 answers

[Zombiefilter] What was the small brain-like item in my bowl of Korean soup? [more inside]
posted on Aug 22, 2007 - 12 answers

How can I thicken/season a vegetable stew without resorting to mystery meat ingredients? [more inside]
posted on Aug 7, 2007 - 32 answers

Why do canned soups have a warning that says "do not add water?" I take it as a warning because the phrase is always capitalized and bolded.
posted on Jun 2, 2007 - 15 answers

In the book 'Big Snake' by Robert Twigger, there are a couple of passages about collecting spider webs either to be eaten or to make clothes. [more inside]
posted on Feb 27, 2007 - 13 answers

Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong? [more inside]
posted on Feb 6, 2007 - 14 answers

Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted on Jan 29, 2007 - 5 answers

We have this food jar, and we hate it. The lid must be pried apart for cleaning, and it isn't easy to do. We want a soup-safe, insulated food jar we can just pop in the dishwasher for cleaning, but this seems to be an impossible dream. Any recommendations?
posted on Jan 12, 2007 - 8 answers

I've spilled some chicken noodle soup in my car. I wiped up what I could with napkins, but some of it soaked down beneath the surface of the seat. I suspect my car will now smell like chicken broth. What can I do?
posted on Dec 13, 2006 - 12 answers

SoupFilter: Why do soups taste better after aging? [more inside]
posted on Nov 25, 2006 - 8 answers

It's that time of year again...it's getting cold and I'm craving soup more and more. The only problem is I'm sick of canned soup and I'd rather make most of it homemade. Lay your best soup recipes on me, ingredients/prep the works! Any type of soup accepted! Hot, cold, lukewarm! Chicken, cream-based, potato leek, broth-based etc. I want to start a good collection of new recipes to try!
posted on Oct 25, 2006 - 49 answers

At buffet type resaurants, why does the top of soup become slightly harder and usually a darker color? Is it good for you or bad for you?
posted on Aug 27, 2006 - 7 answers

I'm desperate here. I need to see an episode, any episode, of the old children's TV show called Vegetable Soup. A basket full of carrots and cauliflower to anyone who knows where to find video of this show, either on disc or online. Preferably online. Does anyone else remember this show? It was on in the mid-70's. I've looked on YouTube and other such sources, but there must be something I'm missing.
posted on Jun 24, 2006 - 9 answers

Soup spoon etiquette question: where should one rest it in between bites? [more inside]
posted on Apr 27, 2006 - 21 answers

When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
posted on Apr 20, 2006 - 19 answers

Recipes for our new hotpot? [more inside]
posted on Feb 24, 2006 - 8 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted on Feb 21, 2006 - 20 answers

ViscosityFilter: Ceteris paribus, will thicker soup (clam chowder) take longer to reach room temperature than chicken noodle, assuming they were both heated to the same core temperature? [more inside]
posted on Jan 1, 2006 - 10 answers

Won Ton soup from scratch - recipes please [more inside]
posted on Nov 22, 2005 - 8 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted on Sep 5, 2005 - 16 answers

Soupfilter: I just made the most fan-F***ing-tabulous soup in the history of mankind. Of course, no one else was around to taste it. [more inside]
posted on Sep 2, 2005 - 15 answers

At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted on Aug 7, 2005 - 14 answers

Cabbage soup diet? I've been on it for a two days, and I've lost two and a half pounds. What I'm wondering is how important is the soup recipe (precise ingredients) to the success of the diet — I've seen different variations on the net: some call for mushrooms, some don't; some specify green onions, others just say large onions; some include carrots, others don't. Have any of you tried variations on the soup and still had success? Or is the soup not really the point at all, but just cutting out carbohydrates, fats, etc.? I'd be interested in hearing about your experiences with this.
posted on Jan 20, 2005 - 21 answers