You can also garnish with crushed peanuts, a soft-boiled egg, or a swirl of sriracha for a richer finish. However you make it, this soup is all about big flavor, minimal effort, and comfort in a bowl.

Note: This dish, which also works well with kale and spinach, can be made in a slow cooker set to low for 6 hours. 1 tablespoon grapeseed oil 4 cloves garlic, smashed 4 coins fresh ginger 1/2 cup ...

If you have a roasted chicken in the fridge, this simple soup is a restorative way to use up the leftovers. Instructions: Heat the oil in a large pot over a medium flame. Add the mushrooms and ...

Take the dough out of the bag, place it on a countertop that’s been liberally dusted with cornstarch and roll the dough to a ...

To make turkey stock: Break up the carcass so that it fits into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off ...

Using the same pot of boiling water, cook the fresh udon just until the water returns to a boil, about 1 minute. If using dried udon, cook until al dente, about 10 to 12 minutes.

Heat a saucepan on medium heat. When hot, add a drizzle of oil, along with the ginger, garlic and chilli. Saute for 2-3 minutes until fragrant and soft.

Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

Once your soup base boils, add in cooked udon noodles and allow soup to simmer for about seven-10 minutes. Make sure everything is cooked! Add salt, cayenne pepper and paprika to taste.