Type what you have

Ingredients

• ✓ soy sauce
• vegetable broth
• ramen noodle
• vegetable
• chili oil
• ginger root
• sesame oil
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine broth and noodles in a medium saucepan; cover and bring to a boil over high heat, stirring to break up noodles.
3. 3 Reduce heat to medium and add soy sauce, chili oil, and ginger. Simmer, uncovered, for 10 minutes.
4. 4 Stir in sesame oil.
5. 5 Garnish with green onions and serve.

By dakota kelly

Ingredients

• ✓ soy sauce
• instant ramen noodles
• butter
• garlic
• red chili flake
• brown sugar
• pasta water
• egg
• everything bagel seasoning
• green onion

Instructions

1. 1 Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3. 3 Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4. 4 Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.

By Sara Haas, RDN, LDN

Ingredients

• ✓ soy sauce
• chicken broth
• sesame oil
• udon noodle
• water
• cornstarch
• egg
• sea salt
• black pepper

Instructions

1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Ingredients

• ✓ soy sauce
• pork loin
• shrimp
• rice wine
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ soy sauce
• chicken broth
• sesame oil
• rice wine vinegar
• lemon juice
• garlic
• chile-garlic sauce
• salt
• water
• wonton

Instructions

1. 1 Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
2. 2 While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

By SunnyDaysNora

Ingredients

• ✓ soy sauce
• ground beef
• green bell pepper
• tomato sauce
• tomato
• beef bouillon cube
• brown sugar
• salt
• black pepper
• white rice

Instructions

1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Ingredients

• ✓ soy sauce
• chicken broth
• sesame oil
• water
• cornstarch
• egg
• yellow food coloring
• white pepper
• salt
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Ingredients

• ✓ soy sauce
• olive oil
• onion
• garlic
• cucumber
• vegetable broth
• milk
• curry powder
• parsley
• red pepper flakes
• cayenne pepper
• sesame oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Ingredients

• ✓ soy sauce
• margarine
• onion
• potato
• zucchini
• basil
• thyme
• rosemary
• white pepper
• chicken broth
• milk
• potato flake
• dill weed

Instructions

1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Ingredients

• ✓ soy sauce
• water
• celery
• carrot
• potato
• onion
• ginger root
• salt
• black pepper
• turnip green
• spaghetti
• salmon
• lemon juice

Instructions

1. 1 Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
2. 2 Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

By vbos

Ingredients

• ✓ soy sauce
• butter
• onion
• mushroom
• chicken broth
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ soy sauce
• margarine
• onion
• celery
• all-purpose flour
• water
• chicken broth
• chicken bouillon powder
• potato
• asparagus
• half and half
• black pepper
• white pepper

Instructions

1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
2. 2 Puree soup in a food processor or blender in batches. Return to pot.
3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ soy sauce
• pork
• lemon
• pork liver
• olive oil
• potato
• olive oil
• onion
• garlic
• tomato
• green bell pepper
• salt
• black pepper

Instructions

1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Ingredients

• ✓ soy sauce
• butter
• onion
• mushroom
• dill
• paprika
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ soy sauce
• vegetable oil
• green onion
• carrot
• parsnip
• celery
• potato
• leek
• lentil
• tomato
• vegetable broth
• bay leaf
• worcestershire sauce
• red wine

Instructions

1. 1 In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
2. 2 Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

By Judith Webster

Ingredients

• ✓ soy sauce
• oil
• round steak
• onion powder
• garlic powder
• onion
• beef broth
• brown sugar
• ginger
• sriracha hot sauce
• rice noodle
• carrot
• cabbage
• green bell pepper
• red bell pepper
• celery

Instructions

1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Ingredients

• ✓ soy sauce
• potato
• onion
• carrot
• kidney bean
• bay leaf
• water
• green bean
• corn kernel
• basil
• tomato puree
• garlic
• olive oil
• parmesan cheese
• salt
• pepper

Instructions

1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Ingredients

• ✓ soy sauce
• vegetable oil
• garlic
• onion
• red bell pepper
• green bell pepper
• celery
• carrot
• leek
• chicken stock
• salt
• pepper
• hot pepper sauce
• spinach
• egg noodle
• chicken breast

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. 2 Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

By Lloyd Newman

Ingredients

• ✓ soy sauce
• shiitake mushroom
• rice vinegar
• white pepper
• sesame oil
• cornstarch
• water
• vegetable oil
• ginger root
• green onion
• chicken broth
• carrot
• red bell pepper
• bamboo shoot
• tofu
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ soy sauce
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• lemongrass
• thai chile pepper
• fish sauce
• white wine
• vegetable broth
• coconut milk
• red bell pepper
• broccoli
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ soy sauce
• pork sparerib
• parsley
• garlic
• lime
• rosemary
• oregano
• bay leaf
• black pepper
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ soy sauce
• french fry
• vegetable oil
• beef tri tip
• salt
• pepper
• onion
• tomato
• yellow chili pepper
• white vinegar
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange frozen French fries in a single layer on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until light golden, 22 to 24 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Season sliced beef with salt and pepper. Cook and stir beef in hot oil until just cooked and the juices release. Use a slotted spoon to transfer beef to a plate.
5. 5 Cook and stir onions in beef drippings in the pan until translucent, 3 to 4 minutes. Stir in tomato and aji amarillo; cook until tomato softens. Pour in vinegar and soy sauce.
6. 6 Add French fries and beef to the pan. Cover and cook until beef is cooked through, about 3 minutes. Season with salt and pepper; sprinkle with chopped parsley to serve.

By Perricholi

Ingredients

• ✓ soy sauce
• canola oil
• garlic
• chile pepper
• chicken
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ soy sauce
• salt
• black pepper
• garlic powder
• cumin
• chicken breast
• pineapple chunk
• white sugar
• potato starch
• vegetable oil
• vegetable oil
• tomato paste
• red bell pepper
• green onion

Instructions

1. 1 Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. 2 Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. 3 Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. 5 Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

By tooth

Ingredients

• ✓ soy sauce
• chicken breast
• vinegar
• paprika
• cumin
• black pepper
• garlic
• steak-cut french fry
• vegetable oil
• onion
• green bell pepper
• aji pepper
• roma tomato

Instructions

1. 1 Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until light golden, 20 to 25 minutes.
4. 4 Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
5. 5 Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
6. 6 Arrange baked fries on plates and place the chicken stir-fry on top.

By Lauren W

Ingredients

• ✓ soy sauce
• top sirloin steak
• sugar
• olive oil
• french fry
• red onion
• orange bell pepper
• habanero pepper
• green onion
• kosher salt
• garlic
• ginger root
• roma tomato
• white vinegar
• cilantro

Instructions

1. 1 Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
2. 2 Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3. 3 Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
4. 4 Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
5. 5 Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
6. 6 Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
7. 7 Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

By John Mitzewich

Ingredients

• ✓ soy sauce
• onion
• tomato
• lemon juice
• olive oil
• oyster
• tomato
• green onion
• ketchup
• parsley
• garlic salt
• granulated sugar
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Ingredients

• ✓ soy sauce
• grapeseed oil
• cumin
• paprika
• garlic
• thyme
• black pepper
• oregano
• onion
• coriander
• turmeric
• mustard powder
• cinnamon
• chicken breast
• lime

Instructions

1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Add lime juice to the marinade mixture while the grill is heating up.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Ingredients

• ✓ soy sauce
• zucchini
• all-purpose flour
• italian seasoning
• vegetable oil
• salt
• olive oil
• onion
• garlic
• ginger
• tomato
• egg
• sugar
• rice

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
3. 3 Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
4. 4 Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
5. 5 Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

By misobrilliant

Ingredients

• ✓ soy sauce
• orange juice
• lemon juice
• lime juice
• cilantro
• garlic
• chili powder
• cumin
• paprika
• black pepper
• chipotle pepper
• oregano
• olive oil
• flank steak

Instructions

1. 1 Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
2. 2 Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
3. 3 Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.
4. 4 After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. 6 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
7. 7 Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
8. 8 Remove steak from grill and slice across the grain.
9. 9 Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

By Lisa Arlotti