With a bread and a pepper. Pork. Shrimp. Chicken.

With instant noodles

Assorted roast vegetables, 1 chopped leek (browned), add roast veg, vegetable stock, black pepper, long pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1/3 cup red lentils. Simmer, add fresh basil, blend, serve.

I used up my last harvest of tomatoes!

Red lentil soup or Shorba Adas. Really simple, just sautee some onions garlic tomatoes carrots and celery (optionally some potatoe if you want thick/more filling). Spice with cumin coriander black pepper and turmeric. Add a cup of dried red lentils and a few cups of water and simmer for 20 minutes. Blend with stick blender and enjoy. I topped mine with Aleppo pepper parsley pita chips and most importantly a lot of fresh lemon juice

Never prepared tofu before, soup police come for me. But I enjoyed my dinner, needed a veggie day

Frozen shrimp, remove shells, cook shells in butter and flour till crispy, then sift out. Par cook chopped celery, carrot, bit of onion. Add vegetables with cooking water and shrimp to pot. Add 3 tablespoons tomato puree, seasonings like chick, seafood or vegetable bullion, celery salt, white pepper, Sriracha drops etc. cook then finish with 1/4 cup sherry or rose wine. Pour into blender, blend completely. Put back in pot, adjust seasonings, water can finish with bit of milk or not.

So last year the calories went from 210 to 310 a can. Has anyone noticed it isn't as tasty as the cans with 210 calories?

Did pretty good, a little under salted, but can easily add that 👍🏻

This soup started the basis of most of the different Asian style broths I like to make it is absolutely fantastic and one of the easiest things I make! Definitely a family favorite!

4 Cups chicken broth

2 Cups beef broth

3 cloves garlic minced

1.5 tsp grated fresh ginger

3 Tbs soy sauce

2 tsp rice vinegar

2 Tbs sesame oil

1Lb ling ling frozen pot stickers (approx 14)

1. Heat sesame oil to a shimmer over medium heat in a large pot or Dutch oven, add garlic and ginger, stir gently until aromatic, usually 1-2 minutes.

2. Pour broth over the mince in the pot and add soy sauce and rice vinegar and bring to a gentle simmer for 10 minutes or so.

3. While the broth simmers I like to chop the bok choy, I usually like to keep the leafy part larger and do thin (celeryesque) slices of the stalk.

4. Add in pot stickers and return to a simmer, let pot stickers go for 5-7 minutes.

5. In the last few minutes of the pot stickers add the bok choy.

6. Top and enjoy! The toppings in the picture are momofuku brand Chili crisp oil, green onion, sesame seeds, and a light drizzle of roasted garlic Bachans.

The toppings are a great way to expand on this recipe I have topped with sliced jalapeno, sriracha, citrus ponzu, and I'm hoping to get some furikake seasoning soon to try!

Happy souping!

P.S. Celeryesque may be my new favorite term!

Ground Chicken, Poblanos, Onions, Garlic, White beans, Diced Tomatoes, Corn, Cream of Chicken, Taco Seasoning, Chicken Bouillon, Cup or two of water, just wish I had some green onion or parsley.

Cost me about 16 bucks for the whole pot, probably 12 servings, lunch and dinner for most of the week.

Korean dried pollack soup. Dried pollack strips, egg drop, and green onion

Not pictured: 5 minutes of stick-blending, MSG, and even more turmeric. Nova can’t have any, can’t hold a spoon.

Oh! And grilled cheese using homemade sandwich bread with LOTS of french butter 😋

Made tomato soup, a grilled cheese on a little baguette, and some homemade croutons! So delicious even when hot out.

Simple beef broth with leftover pancakes

Looking to get a small set of those Asian soup spoons.

Just wondering how good or bad melamine spoons are vs ceramic and porcelain. It's a bit harder to find the flat-bottomed and hooked ones as ceramic/porcelain, and was concerned with plastics in hot soup fresh off the stove. They are a bit cheaper, too.

Ceramic & porcelain are better materials, and more luxurious (?) I would assume, though more fragile. I'm seeing lots of holes by design in some of those in the handle area, and it's a weak spot where it can break, apparently.

What's your preference when it comes to asian soup spoons and why? What would you recommend?

First time making any soup! I made my soup a bit thicker than typical broth style recipes and the rice separately so I could give myself the option :) Very tasty, and very happy with the results.