Type what you have

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
• 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
• 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
• sugar
• onion
• garlic
• black pepper
• pork loin
• bamboo skewer

Instructions

1. 1 Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

By lola

Ingredients

• ✓ soy sauce
• white sugar
• water
• star anise
• curry leaf
• ginger root
• garlic

Instructions

1. 1 Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.

By Rocky

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• chicken wing
• sesame oil
• oyster sauce
• garlic powder
• onion powder
• black pepper
• basil

Instructions

1. 1 In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

By Ching Lim

Ingredients

• ✓ soy sauce
• vegetable oil
• pork
• garlic
• chicken broth
• apple cider vinegar
• bay leaf
• coconut milk
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ soy sauce
• pork shoulder
• salt
• black pepper
• olive oil
• garlic
• brown sugar
• fish sauce
• five-spice powder

Instructions

1. 1 Season pork with salt and pepper.
2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Ingredients

• ✓ soy sauce
• kielbasa sausage
• brown sugar
• white vinegar
• water
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ soy sauce
• chicken thigh
• black peppercorn
• garlic
• bay leaf
• white vinegar

Instructions

1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Ingredients

• ✓ soy sauce
• water
• vinegar
• honey
• garlic
• bay leaf
• black pepper
• chicken thigh

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
3. 3 Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. 4 Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

By HEART-OF-MIDLOTHIAN

Ingredients

• ✓ soy sauce
• ground pork
• luncheon meat
• chorizo de bilbao
• sweet pickle
• raisin
• egg
• salt
• black pepper
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
3. 3 Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
4. 4 Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
5. 5 Unwrap meatloaves and slice; serve sauce over sliced meatloaf.

By lola

Ingredients

• ✓ soy sauce
• chicken
• white vinegar
• ginger root
• black peppercorn
• garlic
• bay leaf

Instructions

1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis