#soup
Here’s how to make my mom’s Miyeokguk (Seaweed Soup) and why she adds the broth and seasonings in increments. This is something she does naturally when cooking intuitively, and we wanted to make sure we share that technique in our recipe because it develops a much deeper umami flavor. You can find the recipe on pg. 238 of UMMA. Beef broth recipe was shared on here not too long ago as well, pg 250 in our cookbook. Hope you enjoy. INGREDIENTS: 1 ounce (28 grams) miyeok (dried seaweed) strips 1 tablespoon toasted sesame oil 2 tablespoons fish sauce, divided 21/4 teaspoons Dasida beef stock powder, divided 1 tablespoon minced garlic 10 cups broth, divided, plus 3 cups (255 grams) shredded beef from Sogogi Yuksu (Beef Broth and Shredded Beef; recipe posted not too long ago!) 1/2 teaspoon fine salt INSTRUCTIONS: 1. Submerge the seaweed in water in a large, wide pot and let soak for about 30 minutes to rehydrate. Drain and rinse the seaweed in a colander, gently pressing to extract the excess water. 2. Untangle the seaweed and arrange in a single straight mound on the cutting board. Cut the seaweed crosswise into 2‑inch lengths, then rotate and cut crosswise 2 or 3 times to achieve rough 2‑inch pieces. 3. Toss the seaweed with the sesame oil in the now-empty pot. Stir in 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and the garlic until well combined. Add 1/2 cup beef broth and cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. Stir in an additional 1/2 cup beef broth and cook, stirring constantly, until most of the liquid has been absorbed, 5 to 7 minutes. 4. Stir in the remaining 1 tablespoon fish sauce, 1 teaspoon Dasida powder, and 6 cups broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes. 5. Stir in the remaining 3 cups broth, remaining 1/4 teaspoon Dasida powder, salt, and shredded beef and bring to a boil, using a wide, shallow spoon to skim off any fat that accumulates on the surface of the soup. Reduce the heat to a simmer, cover, and cook for 10 minutes, occasionally skimming. Service with rice and kimchi! #koreanfood #kimchi #seaweed #dinnerideas #soup
Sarah Ahn1,000,000 views • 4 days ago
Italian Penicillin 🥣 Aka the ultimate sick-day comfort food. The kind of thing a nonna would make you at the first sign of a cold. Tiny pastina simmered in a cozy, veggie-packed chicken broth, then finished with butter, Parmesan, egg yolk, and lots of lemon. I like this version a little soupier, but pastina is personal, so make it exactly how you like it. Full recipe is free on my Substack. Link in bio! #pastina #italianpenicillin #soup #sick #nonna
Here’s Your Bite6,400,000 views • 23 days ago
If chicken noodle soup, buttered noodles, and an immunity shot had a baby… it’d be this soup🍲 YOU HAVE TO TRY!!! #pastina #italianpenicillin #soup #cozyrecipe #dinner 8 cups chicken stock 3–4 carrots 3–4 celery stalks 1 medium yellow onion 4–6 garlic cloves 1 tsp ginger paste, or more Fresh thyme Fresh rosemary Turmeric, for color 1 block fresh Parmesan Pastina / stelline pasta 4 tbsp butter, or more A huge squeeze of lemon juice, or more Salt, to taste Black pepper, to taste 1–3 egg yolks, depending on how much pasta you make
Chef Aimee 👩🍳🌟12,300,000 views • 1 month ago
🇵🇭 Chicken Sotanghon | Soups so good it can cure any sickness Ep. 32 Chicken Sotanghon is one of those Filipino comfort food that just hits, especially when you want something bolder other than your usual chicken noodle soup. My take is very garlic forward with a collagen rich broth *Most measurements are estimates. Season and adjust to your liking :)* INGREDIENTS: Chicken & Broth: - 1 whole chicken, portioned - water or chicken stock, as needed (chicken stock just makes it extra rich and chickeny) - bay leaf - Salt and ground black pepper, to taste Soup: - Annatto oil for frying - 10-15 cloves garlic, minced - 1 red onion, chopped - 1/2 cup celery, chopped - shredded chicken - Reserved chicken broth as needed - Fish sauce to taste - Black pepper to taste - Annatto seeds (atsuete), for coloring - sotanghon noodles (vermicelli noodles) - 1 large carrot, julienned - 1 Chinese cabbage, chopped - Quail eggs as needed, boiled and peeled Toppings: - Spring onions - Crispy garlic bits INSTRUCTIONS: - Portion the chicken and place it in a pot with bay leaf, salt, and pepper. Pour in the chicken stock and water, then simmer for around 40 minutes, or until the chicken is cooked through and tender. Remove the chicken and reserve the broth. Once cool enough to handle, remove the bones and shred the meat. - Heat the annatto oil, then lightly toast the minced garlic. Add the onion and chopped celery. Stir in the shredded chicken and pour in the reserved broth. Season with fish sauce and black pepper. - Place the annatto seeds in a fine-mesh strainer and dip them into the simmering soup, stirring gently until the broth turns a vibrant reddish-orange. Remove the seeds. - Add the sotanghon noodles and cook until they begin to soften. Follow with shredded Chinese cabbage, julienned carrots, and boiled quail eggs. Simmer until the vegetables and noodles are cooked through. - Ladle into a bowl, finish with chopped spring onions and crispy garlic.Serve hot and enjoy! #ASMR #CookingASMR #Soup #Soupsogood
Juju6,000,000 views • 1 month ago
Pasta e Fagioli 🫘🥣 Episode 4 of my Fall Soup Series is Pasta e Fagioli, and I swear this gets better every time I make it. The classic stays pretty true to its name, pasta and beans, but I like to bulk mine up with ground beef, plenty of garlic, kale, Parmesan, and a little lemon at the end. Simple, hearty, and SO delicious. Full recipe is in my bio! #pastaefagioli #stanleytucci #soup #fallsoup #fall
Here’s Your Bite2,000,000 views • 15 days ago
Soup season is finally hereeeee! 🤭 I made a pretty delicious Cajun potato soup last year but I fear that this one is better. Just when I thought I’ve given enough salmon recipes, here comes another bright idea lol. Make this and let me know what you think. 🥰 #salmon #soup #souprecipes #fallrecipes #dinnerideas
Days with Dae6,600,000 views • 1 month ago
Broccoli Cheddar Soup Easy Recipe 😋 This is one of the best soups ever! Nothing beats a warm bowl of Broccoli Cheddar Soup. It’s so creamy, so delicious, and incredibly easy to make! You’re going to love this recipe! INGREDIENTS: ► 12 oz broccoli cut into small pieces ► 2 shredded carrots (about 1 cup) ► 3 cups sharp cheddar cheese ► 4 tbsp butter ► 1/4 white onion ► 2 minced garlic cloves ► 4 tbsp all purpose flour ► 2 cups chicken broth ► 1/4 tsp paprika ► 1/4 tsp nutmeg ► 1/2 tsp black pepper ► 1/2 tsp salt ► 2 cups half & half #soup #sopa #broccolisoup #easyrecipe #recetasfaciles
Lov.Kari4,700,000 views • 1 month ago
Yn chef👨🏽🍳🥷🏽… Idk why i’m so hot chat 😭 come make some Chicken Pot Pie Soup with me 😎🔛🔝🔝 Ingredients 2 - 3 chicken breast Olive oil 3 tbsp butter 1 onion, diced 1 cup celery, sliced 1 cup carrots, sliced 1 cup potato, diced 4 garlic cloves, minced 1/2 tbsp rosemary, chopped 1/2 tbsp thyme, chopped 3 tbsp flour 5 cups chicken broth 1 cup heavy cream 1 cup frozen peas 1 tbsp parsley, chopped Seasoning Onion powder Garlic powder Chilli powder Italian seasoning Black pepper Salt Steps: 1️⃣ Season the chicken: Lightly coat the chicken with olive oil. Season with all seasonings. 2️⃣ Cook the chicken: Add a little oil to a pot and cook the chicken for about 5 minutes per side or until done. Remove, lightly shred while leaving some chunks, and set aside. 3️⃣ Start the base: Add butter to the pot. Once melted, add the onion, celery, carrots, and potatoes. Mix and cook until softened, then add the garlic, rosemary, and thyme. Stir and cook. 4️⃣ Add flour: Sprinkle in the flour and mix until combined. Let cook for a minute. 5️⃣ Add broth: Pour in the chicken broth and mix until combined. Let heat up. 6️⃣ Add cream: Pour in the heavy cream and mix until combined. Let heat up. 7️⃣ Add chicken & seasoning: Add the chicken back into the pot. Mix, then add all seasonings and mix until combined. 8️⃣ Simmer: Bring to a simmer, cover, and cook for 10 to 15 minutes. 9️⃣ Add peas: Uncover, mix, then add the frozen peas. Let cook for another minute. 🔟 Finish & enjoy: Turn the heat off, add the chopped parsley, and mix. Let cool and enjoy. #ynbaker #fyp #chickenpotpie #soup #cooking
Yn Baker508,300 views • 7 days ago
Ingredients 10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges 1 whole head of garlic 1 red bell pepper , sliced 2 tbsp olive oil 1 tsp salt 1/2 tsp oregano 1/2 tsp red chili flakes For the soup 2 tbsp butter 1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth Salt to taste 1/2 tsp red chili flakes 1/2 cup heavy whipping cream + more to finish 1/2 cup freshly basil leaves 1/4 cup freshly grated Parmesan cheese 1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese 8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping! #soup #tomatosoup #grilledcheese
iramsfoodstory2,700,000 views • 1 month ago
making my husband’s most-requested soup🍲🥓🧀 #soup #soupseason #souprecipe #cookingathome #asmrsounds Loaded Potato Soup🥔🥓🧀 1 lb bacon 2 tbsp butter 1 white onion 3 large garlic cloves 3 celery stalks 3 tbsp all-purpose flour 2 cups milk 1 cup heavy cream 3 cups chicken broth 5–6 large Yukon Gold potatoes 2 cups shredded cheddar cheese salt,black pepper, paprika For garnish: Sour cream Shredded cheddar cheese Crispy bacon Green onions
wlytmab🎀4,600,000 views • 2 months ago