November 13, 2018
Comfort Food, Snacks, Soups/Stews,
Vegetables, Broccoli, Cabbage, Carrot, Japanese, Budget-Friendly, Pantry/Shelf, Quick Meals, Potluck, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper The West Australian."
Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.
Meanwhile, shell the edamame pods and remove the beans and set aside.
Transfer 1 cup of hot stock mixture to a heat-proof jug and stir in miso paste until smooth.
Add carrot, broccoli and beans to soup and simmer for 2 minutes and then stir in miso mixture and cabbage and simmer for a further 2 to 3 minutes, or until vegetables are tender.
Serve soup sprinkled with onions and serve soy separately, and add to your taste.
Kick start your day with one of these delicious fruit smoothies.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....