Do you have any recipes for soup that don't require broth or stock? [more inside]
posted by Ery on Dec 26, 2012 - 35 answers

What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
posted by enzymatic on Dec 6, 2012 - 13 answers

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]
posted by The Whelk on Mar 29, 2012 - 16 answers

How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
posted by leahwrenn on Jan 6, 2009 - 17 answers

Why should I never boil my stock? [more inside]
posted by jedrek 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 by 0bvious on Oct 12, 2008 - 8 answers

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

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

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