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  2. Roasted Cauliflower Soup with Curry and Ginger Recipe - AOL

    www.aol.com/food/recipes/roasted-cauliflower...

    1. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast in a 425°F oven for 30 minutes. 2. Heat the remaining oil in a 12-quart saucepot.

  3. Ginger Shiitake Soup with Cabbage and Edamame Beans

    www.aol.com/food/recipes/ginger-shiitake-soup...

    In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown.

  4. Ginger Miso Soba Soup Recipe - AOL

    www.aol.com/food/recipes/ginger-miso-soba-soup

    Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine.

  5. Ginger Shiitake Soup with Cabbage and Edamame Beans

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  6. Ginger Shiitake Soup with Cabbage and Edamame Beans

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  7. Soup - Wikipedia

    en.wikipedia.org/wiki/Soup

    Instant soup in a powder form. Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid.

  8. Bumbu (seasoning) - Wikipedia

    en.wikipedia.org/wiki/Bumbu_(seasoning)

    Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."

  9. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water.

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