Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
I need starchy pasta water to make my butternut squash soup extra tasty, but I don't have starchy pasta water on hand because I'm not making pasta. How can I make fake pasta water? I'm finding this exceptionally hard to google.
My vegetable soup is bland - can it be resurrected with additional seasoning? [more inside]
A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [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)
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.
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]
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]
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 love soup but stink at making it from scratch. Hit me with your best recipes and tips for making soup! [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
If I freeze this soup, will it be edible once defrosted and warmed up? Difficulty level: squid. [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]
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?
Anybody know where I can find a good sized scan of a Campbell's soup label online? Preferably vintage. I'd like to print out a label and stick it on some other can. Needless to say, I don't have any actual Campbell's cans available. Thanks!
I need recipes for hearty soups, veggie preferred. [more inside]
I love the lentil soups and soup-like lentil side dishes I get in Indian restaurants and would love to make them at home, but I don't have the slightest clue where to start. Help? [more inside]
I'm looking for the perfect bowl for taking soup to work. [more inside]
Can I buy self-heating soup cans or self-heating tea/coffee in the United States? [more inside]
I made some lentil soup earlier in my cast-iron dutch-oven/pot. It's a new pot and I've seasoned it once and that seemed to do a good job. Anyway, I had a bowl of my soup as soon as it was ready, but I just went back to the stove to pack the leftovers up and clean the pot and the soup has turned from a muddy green broth to a dark sludge, nearly black. [more inside]
Tomato Soup Recipes... [more inside]
How do I remove the fat from chicken broth? [more inside]
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
Why should I never boil my stock? [more inside]