Soup / Stew

Soups and stews I like to make in larger batches then store the excess in the freezer in smallish batches for thawing and eating later. Some things such as chicken broth I will pour into mason jars then use a pressure cooker to make then shelf-stable. Since canning can be dangerous I do not post any recipes on how to do that here, but if someone wants to try that out, the book The All New Ball Book Of Canning And Preserving is something I would recommend using.

Egg Drop Soup

I once had an “authentic” version of egg drop soup at a restaurant in Chinatown in Las Vegas. It was not the bright yellow, gelatinous version that you find in many Chinese restaurants in the US. Instead, it was a lighter, more nuanced broth with various items added to it such as spinach and mushrooms.

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Miso Soup

This is a versatile and easy-to-make soup. This recipe is how I usually make it as a side dish, but other things could be added such as mushrooms, softened vegetables, spinach or kale, thin slices of cooked pork, chunks of cooked chicken, and more. The dashi (the broth that is made after straining but before

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Four sealed mason jars containing finished chicken stock.

Chicken Broth

Chicken broth is one of those elements that are nice to have on hand. I use it for sauces, gravies, rice, and as a more flavorful substitution for water. However, I frequently do not use an entire container of store-bought broth at one time, so can end up wasting it if I do not use

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