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Serve up an umami-packed ramen broth that's entirely plant-based this easy vegan recipe from Derek Sarno. Tofu coated with Wicked Kitchen Asian-style BBQ sauce adds smoky notes while vibrant ...
This vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner by serving it in a hollowed-out ...
Ria McClenny, a cookbook author food video producer who was born in Japan, uses pantry ingredients for the broth for this quick and easy yet restaurant-worthy version of ramen. Made with chicken ...
The broth is boiled with river snails and pork bones for three to ten hours; the snails give it a mild, sweet flavor. Other herbs and spices can be boiled for the broth, including black cardamom, fennel seeds, dried tangerine peel, cassia barks, salt, pepper, bay leaves, licorice roots, sand ginger, and star anise. [7]
Vegetable Ramen with Mushrooms and Bok Choy Hello, Meatless Monday! With a rich ginger broth, meaty shiitakes and soft-boiled eggs, even carnivores will be satisfied with this vegetarian dinner.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
Be sure to use bone-in chicken here—it enhances the flavor of the broth, and the bones are easy to remove after cooking. ... Sichuan Ramen Cup of Noodles with Cabbage & Tofu ... This vegan cup ...
One-Pot Harissa Beet Soup. This vegetarian soup can (and should!) be enjoyed year-round. It has a perfect balance between sweet, smoky, and spicy. The ruby red beets add sweetness and a mellow ...