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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

TikTok Ramen
Soup American

TikTok Ramen

4.5

Prep
5 min
Cook
10 min
Total
15 min

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

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

Wonton Soup
Soup Chinese

Wonton Soup

4.7

Prep
30 min
Cook
10 min
Total
65 min

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

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

Easy Stuffed Pepper Soup
Soup American

Easy Stuffed Pepper Soup

4.7

Prep
10 min
Cook
40 min
Total
60 min

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

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

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

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

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

Salmon Turnip Greens Soup
Soup American

Salmon Turnip Greens Soup

5.0

Prep
20 min
Cook
30 min
Total
50 min

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

Hungarian Mushroom Soup
Soup European

Hungarian Mushroom Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

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

Cream of Fresh Asparagus Soup
Soup American

Cream of Fresh Asparagus Soup

4.7

Prep
30 min
Cook
30 min
Total
60 min

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

Pork Afritada
Soup Southeast Asian

Pork Afritada

4.8

Prep
30 min
Cook
30 min
Total
60 min

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

Geneva's Ultimate Hungarian Mushroom Soup
Soup European

Geneva's Ultimate Hungarian Mushroom Soup

4.7

Prep
5 min
Cook
45 min
Total
50 min

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

Hearty Lentil Soup
Soup American

Hearty Lentil Soup

4.5

Prep
Cook
Total

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

Ginger Beef Noodle Soup
Soup American

Ginger Beef Noodle Soup

4.6

Prep
20 min
Cook
15 min
Total
35 min

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

Veggie Soup with Basil Sauce
Soup American

Veggie Soup with Basil Sauce

4.4

Prep
5 min
Cook
25 min
Total
30 min

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

Lloyd's Healthy Chicken Zoopa
Soup American

Lloyd's Healthy Chicken Zoopa

4.6

Prep
30 min
Cook
45 min
Total
75 min

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

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

Spicy Thai Vegetable Soup
Soup Thai

Spicy Thai Vegetable Soup

4.5

Prep
15 min
Cook
75 min
Total
90 min

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

World's Easiest and Most Amazing Two-Ingredient Dip
Appetizer

World's Easiest and Most Amazing Two-Ingredient Dip

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Eel Sauce
Pantry Japanese

Eel Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
  3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Itsmeatshuddupneatit

Itsmeatshuddupneatit

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
  2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Yakitori Marinade
Japanese

Yakitori Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G

Tender Flank Steak

Tender Flank Steak

4.2

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove flank steak from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook steak on the grill until slightly pink in the center and beginning to firm, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  5. 5 Slice against the grain to serve.

By Renee Manz

Soy and Garlic Marinated Chicken
Dinner American

Soy and Garlic Marinated Chicken

4.3

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By CANDIELIPS