-
Archives
- August 2016
- July 2016
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- January 2014
- October 2013
- June 2013
- January 2013
- October 2012
- October 2011
- August 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
-
Meta
Tag Archives: soup
Suiton (Japanese Dumpling soup)
- 700 g (25 oz) vegetable (white radish, carrot, sweet potato, pumpkin, mushroom, onion, leaf of radish, leek, burdock, eggplant, potato, green beans, cabbage, napa cabbage. 5-7 of them)
- 80 g (3 oz) flour
- 50 ml (1.7 fl oz) warm water
Miso Shiru (Miso Soup)
- 2-3 cups water
- 1 tsp instant dashi (Japanese bouillon) granules
- 30 g (1 oz) Miso
- 1 tbsp dried seaweed (soaked in water, optional)
Sauerkraut Soup
- 500 g (1 lb) sauerkraut
- 200 g (7 oz) meat (sausage, bacon or chicken. cut in pieces)
- 2 tbsp oil
- 1 clove garlic (shred)
Posted in All, Courses, Europe, Ingredients, Soup, Vegetable, Worldwide
Tagged sauerkraut, soup
Leave a comment
Zupa Grzybowa (Polish Mushroom Soup)
- 2-4 tbsp dried mushrooms (use your favorite, it’s nice to mix different sorts)
- 200 g (7 oz) fresh mushrooms (sliced)
- 1 onion (chopped)
- 1 tbsp butter
- 1l mushroom bouillon
- Salt and pepper (black and white)
Boiled Wonton Dumpling (雲吞)
- 1 pack (40 sheets) Wonton pastry
- 1-2 shredded/chopped garlic
- Salt, black papper
- 1-2 shredded/chopped ginger
- 400 g (14 oz) minced meet (chicken or pork. Chopped shrimp is amazing)
Chicken Soup with Chinese Vermicelli (glass noodles)
- 50 -100 g (2-3.5 oz) Chinese Vermicelli
- 100 – 200 g (3.5-7 oz) chicken fillet
- 1-2 chicken bouillon
- 1-2 shredded/chopped garlic
- 1-2 shredded/chopped fresh ginger
- Sliced vegetables (onion, carrot, bamboo, mushroom, paprika, leek etc, whatever you like)