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Ramen Noodle Soup
Soup Asian

Ramen Noodle Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Pick-Me-Up Egg Drop Soup
Soup Asian

Pick-Me-Up Egg Drop Soup

4.5

Prep
15 min
Cook
15 min
Total
30 min

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

Egg Drop Soup (Better than Restaurant Quality!)
Soup Asian

Egg Drop Soup (Better than Restaurant Quality!)

4.6

Prep
5 min
Cook
10 min
Total
15 min

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

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

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

Wonton Soup With A Kick
Soup Chinese

Wonton Soup With A Kick

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

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

Hot and Sweet Sesame Dressing
Asian

Hot and Sweet Sesame Dressing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
  2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Sesame Beef Bites
Asian

Sesame Beef Bites

4.5

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  3. 3 Spread the beef cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.

By KerriJ

Enoki Mushrooms
Dinner Asian

Enoki Mushrooms

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut the bottom 2 inches off enoki mushrooms and discard. Separate mushroom strands gently.
  2. 2 Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms; cook and stir until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.

By Bren

Easy Grilled Teriyaki Chicken
Dinner Asian

Easy Grilled Teriyaki Chicken

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
  3. 3 Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
  4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
  5. 5 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Enjoy!

By prissycat

Hoisin Sautéed Green Beans
Side Dish Asian

Hoisin Sautéed Green Beans

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
  2. 2 Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
  3. 3 Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
  4. 4 Saute until desired doneness, about 5 minutes.

By Soup Loving Nicole

Cucumber Salad With Thai Sweet Chili Vinaigrette
Asian

Cucumber Salad With Thai Sweet Chili Vinaigrette

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Soy-Sesame Dipping Sauce
Asian

Soy-Sesame Dipping Sauce

3.6

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

By Rayna Jordan

Taiwanese Sesame Oil Chicken Stew
Dinner Asian

Taiwanese Sesame Oil Chicken Stew

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
  2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
  3. 3 Stir the somen noodles into the simmering chicken to serve.

By MSTINAWU

Easy Teriyaki Tofu Lo Mein
Asian

Easy Teriyaki Tofu Lo Mein

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
  2. 2 While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
  3. 3 Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
  4. 4 Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
  5. 5 Serve garnished with green onion and sesame seeds.

By Kelkachu

Spicy Air Fryer Green Beans
Dinner Asian

Spicy Air Fryer Green Beans

4.5

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place green beans in a large bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Toss to coat and let marinate for 5 minutes.
  3. 3 Place 1/2 of the green beans in the air fryer basket.
  4. 4 Cook in the preheated air fryer, shaking basket halfway, until crispy, about 10 to 12 minutes. Repeat with remaining green beans.

By Soup Loving Nicole

Ginger Swordfish
Dinner Asian

Ginger Swordfish

4.2

Prep
5 min
Cook
15 min
Total
110 min

Instructions

  1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
  2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
  3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

Air Fryer Bang Bang Tofu
Dinner Asian

Air Fryer Bang Bang Tofu

4.4

Prep
5 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
  2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
  3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
  4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
  5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
  6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Teriyaki Eggs
Appetizer Asian

Teriyaki Eggs

4.9

Prep
10 min
Cook
10 min
Total
395 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand in hot water for about 10 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place eggs in a quart-size Mason jar.
  2. 2 Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes, then pour over eggs in the jar.
  3. 3 Refrigerate eggs until flavors are absorbed, at least 6 hours.

By Jessie D

Spicy Edamame
Dinner Asian

Spicy Edamame

4.3

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Instant Pot® Spicy Edamame
Dinner Asian

Instant Pot® Spicy Edamame

5.0

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
  2. 2 Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

By Soup Loving Nicole

Misoyaki Chicken
Dinner Asian

Misoyaki Chicken

4.5

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.

By DJSayaka