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Homemade Tom Yum Soup
Tom yum soup is easier to make at home than most hot and sour soup recipes you will find. I have simplified a sometimes complex recipe for those like me who have a hard time finding some of the original ingredients. This tastes better than any tom yum in the many restaurants I have been to!
Miso Soup with Shiitake Mushrooms
A delicious Japanese miso soup with shiitake mushrooms and tofu.
Gizzard Stew
This very easy and once the chicken gizzards are boiled, this dish is very fast.
Vegan "Beef" Broth
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Japanese Onion Soup
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.
Vegetable Tom Yum Soup
This is a vegetable version of the classic Thai Tom Yum soup. You can find lemongrass, lime leaves, and galangal (a close relative of ginger) at any Asian supermarket. If you can't find the lime leaves, you can add extra lime juice to taste, but do try to find the lime leaves because they make a big difference. It tastes just like my local Thai restaurant!
Beef Bone Broth
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within 6 months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Shrimp Stock
Great shrimp stock to use as a base for gumbo, étouffée, or any other seafood dish. You can freeze it in ice cube trays and thaw it as needed for later use.
Dashi Stock (Konbudashi)
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Homemade Vegetable Soup
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Ajad (Authentic Thai Cucumber Salad)
This Thai cucumber salad (ajad) features fresh pickles. It's an accompaniment to many deep-fried and barbecued Thai appetizers and some curries. It's best made a few hours before serving.
Cilantro Lime Cucumber Salad
This refreshing cucumber cilantro salad, flavored with lime juice, is quick and easy to make and is great alongside steak or tacos.
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