92 basic soups Recipes

carrots, onions, stalks celery, garlic, canned tomatoes, cabbage, green beans, chicken broth, water, zucchini, spinach, salt

carrots, small, chopped, ginger, approximately, chopped in big chunks, water, salt, black pepper, nutritional yeast , optional

chopped onion, chopped celery, chopped carrot, diced tomatoes, tomato sauce or 2 cups tomato juice or 3 cups v 8 vegetable juice, condensed beef broth, water, cut green beans, drained, vegetables , of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev), parsley flakes, black pepper

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

broth , vegetable, chicken or 3 cups beef, ground ginger, garlic powder, handful chinese noodles, broken up, red pepper, chopped, mushroom, sliced, carrot, chopped, green onion, sliced, heads baby bok choy , root removed, soy sauce, veg oil

udon noodles (or 2 servings), dashi (japanese fish stock), mirin , plus, mirin, soy sauce, salt (optional), fresh ginger, grated, green onion, chopped, fish cake, sliced (kamaboko), toasted sesame seeds, tempura scraps (tenkasu), shichimi togarashi (japanese 7-spice pepper)

carrot, sliced, onions, sliced (1 1/2 lbs), stalks celery, sliced, garlic cloves, tomatoes with juice (whole), cabbage (1/2 small head ), green beans, trimmed and each cut into thirds, chicken broth, water, salt and pepper, zucchini , sliced into half moons (1 1/4 lbs), baby spinach leaves

yukon gold potatoes, peeled and cut into 3/4-inch chunks, chopped leeks, white and light green parts , cleaned of all sand (4 leeks), olive oil, kosher salt & freshly ground black pepper, baby arugula, lightly packed, dry white wine, plus extra for serving, chicken stock, preferably homemade, heavy cream, creme fraiche, freshly grated parmesan cheese, plus extra (to garnish ), crispy shallot (see under separate s ( ina garten back to basics) crisy shallots for it ) (optional)

tomato juice, water, onion, chopped finely, macaroni, salt and pepper

ground chicken, chicken sausage, with casings removed, fresh white breadcrumbs, minced garlic (3 cloves), chopped fresh parsley leaves (1/4 cup), grated pecorino romano cheese, grated parmesan cheese, plus more for serving (freshly grated recommended ), milk, extra large egg, lightly beaten, kosher salt, fresh ground black pepper, olive oil, yellow onion (minced ), diced to 1/4 inch pieces carrot (3 carrots), diced celery, to 1/4 inch pieces (2 stalks ), chicken stock, dry white wine, shell pasta , such as tubetini or 1 cup stars pasta, minced fresh dill, baby spinach, washed and trimmed