Spoon about 1
cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro.
Stir in another 1
cup soup mixture; cook 10 minutes on high, stirring halfway through cooking time.
Add 1/2
cup soup stock, 1 tablespoon mirin and soy sauce and 2 tablespoons sugar.
Makes about 6
cups soup Recipes you may also like: Vegetarian Lentil Soup with Greens Red Lentil Soup with Sweet Potatoes and Kale
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2
cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
Ladle 1 1/2
cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
Place 1
cup soup in each of 12 (8 - ounce) ramekins or ovenproof bowls, or follow freezing instructions.
Add remaining 1/2
cup soup, carrots, and tofu.
3 Bring 2
cups soup to a boil in medium saucepan.
But I just made it again, measured EVERYTHING, and I only got 6 containers with 1 +2 / 3
cup soup.
1 tablespoon bacon drippings 1 bunch green onions 2 cups chopped okra 1 cup chopped tomatoes 6
cups soup stock 1 pod red pepper 1 green pepper 1/2 teaspoon thyme 1 bay leaf 2 cups shredded crab meat
(You should have about 7
cups soup.)
Combine 1/2
cup soup and the sour cream, stirring with a whisk.
Ingredients 2
cups soup stock 1 tsp cumin seed 1/2 tsp black mustard seed 1 tsp coriander seed powder 1/2 tsp black pepper 1/2 tsp turmeric powder 1/2 tsp salt Chopped fresh cilantro or green onion to taste
Ladle 1
cup soup into each bowl.