Take whatever meat is leftover from something, chop it up, toss it in a pot with a little olive oil. Add whatever veggies you got. I like mushrooms, chopped spinach, carrots, celery. Also add spices like garlic, ginger, salt, pepper, parsley, maybe some chili flakes if you want a spicy soup. Brown them a bit, add water and broth (matching the meat), add soy sauce, balance the herbs as it simmers, especially the salt. Near the end, add a little lemon or lime (my favorite) juice to balance the acid.
When it seems ready, add a couple of packets of ramen noodles (no spice packet), and let them simmer. When they are soft, your soup is ready. I like to crush the noodles while they are still the packet, so I don’t have long strings. I like them crushed up, so I can eat the soup with a spoon.
You can serve it like that, but if you want it spicy (my favorite), you can add gochujang paste, which is a delicious Korean fermented red pepper paste. It’s spicy, but not too much, and is very tasty. You can add it to the whole batch of soup, but since others in my family are babies, I just stir a spoonful into my bowl, and it works just fine. It’s good for lots of other stuff, including just a simple tasty, spicy coating for pasta or rice.
What are you talking about about? It is probably the easiest thing in the world to cook. Put a pot on the stove, and start tossing stuff in. It literally takes about 5-10 minutes, only because you have to chop a few things. Then it should simmer for a while, but as soon as it’s boiling, it’s a essentially ready.
“Balance the flavors?” That just means season to taste, your taste. You like it saltier, add more. Like it hot, add Chile flakes or powder. The thing with the lime juice is an amazing little tip that will make a lot of dishes taste better.
Soup is easy.
Take whatever meat is leftover from something, chop it up, toss it in a pot with a little olive oil. Add whatever veggies you got. I like mushrooms, chopped spinach, carrots, celery. Also add spices like garlic, ginger, salt, pepper, parsley, maybe some chili flakes if you want a spicy soup. Brown them a bit, add water and broth (matching the meat), add soy sauce, balance the herbs as it simmers, especially the salt. Near the end, add a little lemon or lime (my favorite) juice to balance the acid.
When it seems ready, add a couple of packets of ramen noodles (no spice packet), and let them simmer. When they are soft, your soup is ready. I like to crush the noodles while they are still the packet, so I don’t have long strings. I like them crushed up, so I can eat the soup with a spoon.
You can serve it like that, but if you want it spicy (my favorite), you can add gochujang paste, which is a delicious Korean fermented red pepper paste. It’s spicy, but not too much, and is very tasty. You can add it to the whole batch of soup, but since others in my family are babies, I just stir a spoonful into my bowl, and it works just fine. It’s good for lots of other stuff, including just a simple tasty, spicy coating for pasta or rice.
Draw the rest of the owl ass instruction xD
“balance the herbs”, “when it seems ready, add noodles”, not even gonna mention having a lot of spices and all that.
Do not take this as me criticising youe instruction - it may be good! For people that know what are they doing. xD
And also, still a lot longer than just stir-fry or bakin/roastin.
What are you talking about about? It is probably the easiest thing in the world to cook. Put a pot on the stove, and start tossing stuff in. It literally takes about 5-10 minutes, only because you have to chop a few things. Then it should simmer for a while, but as soon as it’s boiling, it’s a essentially ready.
“Balance the flavors?” That just means season to taste, your taste. You like it saltier, add more. Like it hot, add Chile flakes or powder. The thing with the lime juice is an amazing little tip that will make a lot of dishes taste better.
People rely on recipes too much.