(Part 2) Best soups, stocks & broths according to redditors
We found 791 Reddit comments discussing the best soups, stocks & broths. We ranked the 364 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Here's a list that I keep posting anytime someone asks for vegetarian crock pot recipes. Not all of them are "dump & forget", but all of them are great!
>cooking a simple butternut squash
>sweet & spicy chili with that butternut squash - SO GOOD!
>quinoa stuffed peppers - sub TVP or minced seitan for the beef
>veggie lasagna - this one's so good it's in regular rotation! you can put pretty much any veggies in that you want. i usually get a bag of frozen squash to toss in there. or you can do just spinach. or whatever you like honestly
>tortilla soup - instructions aren't for crockpot, but just toss it all in and cook on high for 2-3 hours or low 4-6
>french onion soup - this one requires some conversion to be vegetarian and crockpot friendly. i do the first step for caramelizing the onions in the oven, then transfer the onions to the crockpot for the rest of the instructions and then simmer on low for 3-4 hours. substitute not-beef bullion cubes and vegetable broth for the meat broths. traditional worchestershire sauce isn't veg-friendly either, but there is a vegan brand out there somewhere (can't remember the name right now)
>stuffed cabbage rolls. i added some TVP to the stuffing too, and it was great!
>aloo gobi - not written as a crockpot recipe, but just toss it all in and turn it on high. usually takes ~5-6 hours on high for the potatoes to get fully tender. if you use red potatoes, it might not take as long since those are more tender. not spicy at all, so i highly recommend adding some chilies, habanero, or ground spicy pepper if you want spicy!
>chana masala - i added some blackeyed peas i had in the freezer, and it was a great addition!
>eggplant parmesan - this one is excellent!
>mexican casserole - pretty good, but i still prefer making something like this in the oven (with crushed tortilla chips and cheese on top, which gets nice and crispy)
>scalloped potatoes - this one has a can of condensed soup in the ingredients, which i don't like to do. but i've successfully subbed this from-scratch 'cream of anything' (with vegetable broth, of course)
>quinoa chili - so so excellent. the quinoa gives it a nice thick texture. the instructions aren't for a slowcooker, but just toss all the ingredients in and let her cook on high 4ish or low 8ish hours.
>white bean and spinach soup - a hearty, delicious soup for cold winter days.
>another good and simple one is tossing potatoes wrapped in foil on top of whatever you're cooking. rub them down with some olive oil and season with salt/whatever then wrap em up tight. works with regular potatoes or sweet potatoes.
>seitan - super versatile, but I like it best just sliced thin on cold sandwiches. Also pretty good chunked up in pot pies
>falafel - I haven't tried this one yet, but it looks great!
>red lentil dal
>honey glazed carrots - haven't tried it yet, but it sounds great!
Buddy you can even get those cans on Amazon.
First, thanks to The Edgy Veg cookbook. This meal was my first time using this book and if just some basics went this well, I'm looking forward to the rest of her recipes!
We made her "Become a Master of Seitan: Chicken Burgers or Schnitzel" from page 38-39, the only difference being instead of making her vegetable broth from scratch we used the Orrington Farms chicken base, and instead of using a Dutch oven we threw it in the Instant Pot for 20 minutes at high pressure and allowed it 20 minutes of lapse time before releasing.
For breading, we made the "Eggcellent Eggless Dip" from page 35 (unsweetened soymilk and cornstarch, heated and whisked). Standard katsu procedure: dipped the seitan pieces into potato starch, then "egg" wash, then panko. Fried in vegetable oil.
For the curry, we used S&B Golden Curry, which surprisingly came up when I googled vegan Japanese curry! Pleasantly surprised to see it didn't have dairy in it (unlike you, Vermont Curry!). Sautéed potatoes, onions, garlic, and carrots, then followed directions on the curry box. Rice was just made as usual in the Instant Pot: water and rice, nothing fancy.
Stock is easy as hell to make- Basically, leftover bones from various preparations. Short answer is "Yes" you can use those left over bones. Longer answer is, you'd get a better result if you started with a whole chicken but your solution is, without a doubt, better than water by itself.
If you have it on hand, add some chicken powder to your stock to give it a bump. This product is pretty solid in a pinch.
7 pounds of base for $14.72 and I’m seeing a coupon for $7.50 off
Totally,
If you wanted just the noodles, I've used these before, they're pre-portioned and make really nice diy ramen https://www.amazon.com/dp/B071Z6YX2M/ref=cm_sw_r_cp_apa_CEZGAb2NG9J34
If you meant the maruchan type packs with the powdered flavor stuff https://www.amazon.com/dp/B0131AUVAE/ref=cm_sw_r_cp_apa_lLZGAbCN0TKMF
I've also been experimenting with soba recently, these noodles are pretty standard! https://www.amazon.com/dp/B007W0D0RG/ref=cm_sw_r_cp_apa_PIZGAbYCVVFBQ
low cal soup mixes
miso soup
more soup
so much soup
Just keep a bowl and spoon in the kitchen or your locker.
Freeze dried fruit
Edamame
steam in bag cauliflower rice
Keep condiments at work to add.
quick Indian meals
another brand of Indian ready meals
seaweed snacks
bagged chestnuts
buckwheat noshes
carrot hummus
Dip crudités in it.
160 calorie banana pudding cups
That same brand makes some ridiculously spicy ramen. It was so hot I couldn’t even finish it.
https://www.amazon.com/Samyang-Chicken-noodle-Buldak-Variety/dp/B079WLKGF2/ref=mp_s_a_1_3?keywords=samyang+ramen&qid=1572711798&sr=8-3
Here's the 10 pack I bought;
https://www.amazon.com/gp/product/B079WLKGF2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
And here's the variety pack I'm buying next;
https://www.amazon.com/Samyang-Original-Nom-Box-Chopsticks/dp/B071S1NK79/ref=sr_1_1_sspa?s=grocery&ie=UTF8&qid=1524864782&sr=1-1-spons&keywords=samyang+spicy+noodles&psc=1
they are 8 bucks a bowl. have a blast...
https://www.amazon.com/Maruchan-Instant-Ramen-Tsuta-Sauce/dp/B07BPHPGZF
The Black bean soup is 9g at 170 calories here
The split pea soup is 8g at 130 calories here
All-in-all they are pretty good too!
LOL @ overeager mod. I was confused - Saturday? Not quite but sure let's start the weekend :)
My favorite recent discovery is miso paste. A teaspoon or two stirred in in a mug of hot water makes an instant cup of savory, salty umami goodness. Actual miso soup calls for adding tofu, greens, onions and maybe other things, but the broth is so easy to prepare from miso paste and it is such a solid hit of numminess, I really love it. More about miso's many health benefits here. Oh- calorie-wise, I buy Hikari white miso paste from Kroger and it's 25 cals, 1g protein, 1g fat, 3 carbs per serving. Miso paste is a pretty versatile cooking ingredient for other things too. My husband's been having fun -- miso glazed steak, miso asparagus, miso salad dressings, good stuff.
I've read a bunch about how home-cooked bone broth is really good for you, as it contains some nutrients from bone marrow that are supposedly not possible to get from processed/store-bought soups or bouillons. I dunno, but my husband regularly cooks stock from leftover bones and it's really, really good. We feed our pets fresh meat so we tend to have a lot of stock-makings. Really not sure of the calories there, but how bad could broth be? :)
He also cooks with shirataki. A lot of people find shirataki odd but it really shines in broth-based soups.
On Amazon, you can get 6 cans for $37.89 (free shipping with Prime). A little over $6 a can.
Alright! I'm going to list a bunch of different types, so bear with me here--
If you're looking for a more classic, almost like Top Ramen kind of tastes, I recommend these: Sapporo Ichiban
They're basically just tastier Top Ramen, in my opinon. If you want to fancy it up a bit and go a little deeper into "classic" ramen tastes, then go with this: Nissin Black Garlic Oil Tonkotsu
Speaking of Tonkotsu, do you like a richer Tonkotsu flavor? Then this is what you'll want to try! Myojo Charumera Ramen Tokotsu Shoyu
A bit too high calorie? Want something lighter, non-fried, but still has some delicious Tonkotosu flavor and a firmer chew? Then try Nissin Raoh!
It also comes in the Soy Sauce and Miso flavors, or even Shio if you're looking for that!
Japanese not your thing? Want to try some Korean Ramyun? Neoguri Spicy Seafood might be your thing!
But like some szechuan spice with some authentic ma la flavor that numbs your mouth? Why not try our JML Instant Noodle Artificial Spicy Hot Beef Flavor?
P.S. The "artifical" is a bad translation of the ma la flavor
What about some southeast asian flavors? Nothing like Mama Tom Yum flavor to brighten up your day! These are smaller packet, just something to keep in mind. They also make Shrimp creamy Tom Yum and Artifical Pa-Lo Duck Flavor if you're into that!
Speaking of which, let's get some Laksa and Penang in here! MyKuali Penang White Curry is a very delicious, but kind of shrimp funky kind of flavor, but it's definitely worth a try! The entire MyKuali line is very good!
What about something a bit more on the more luxurious side, but also has that same fermented shrimp funk? Why not Prima Taste Laksa La Mian with coconut broth?
And if we want to go into the more expensive, more authentic ramen taste, there's Ichiran instant ramen, which is expensive, but pretty close to an actual authentic bowl of Ichiran Tonkotsu Ramen!
I hope this helped, and let me know if there's anything else you'd like to try, and I can give recommendations! I also recommend going to a local asian supermarket and browsing their instant ramen section-- Amazon only carries the more popular ones, and there are truly some delicious hidden gems that you can only get in asian grocery stores!
I don't know where you live, but if you can order from amazon I would highly recommend these soups.
This one is only 190 calories per container, has 12g of protein, 12g of fiber and 360mg of sodium. It is hands down my favorite lunch food. It has a strong smokey flavor that I hated the first time I ate it, but grew to love by the 2nd cup. I usually pair it with potatoes, a salad or a scrambled egg.
This one is 360 calories, has 20g of protein, 28g of fiber, and 660mg of sodium. This one makes a good lunch on it's own for me.
try looking for a chicken base product, i use it interchangeably with bouillon
https://www.amazon.com/dp/B01N1849MA/ref=emc_b_5_t
You can find powderized ones like the link or above, or liquified ones. I always have a chicken base product in my pantry, it's an awesome ingredient to throw in anything to give it that "dixie grandma" kitchen flavor.
Completely dependent on your location and availability, but Asian markets here in the West coast carry 10-packs of soup in different flavors all dehydrated about the size of a larger ramen seasoning packet for about $1.20. They come in a variety of flavors (miso: tofu, green onion, bean curd, etc.), I’ve eaten some over 2 years past shelf life and you’d never know it was expired. Plus they come with seaweed (a good source of vitamin c). You can also buy a jar of condensed seasoning (powdered) that will last about 40 meals - longer if rationed - they’re typically $4-6.
The Asian markets also sell coffee packs with creamer and sugar blended in shaped like Starbucks Via packets. I bought them on sale last time, 100-pack was $5.
These are much better.
Bought this a few weeks ago on Amazon and it has great flavor. Would not call it a "chicken" flavor but better than vegetable bouillons I have tried.
I’ve so been there.
Miyasaka Japanese Miso Soup, 30 kcal per packet: https://www.amazon.com/dp/B0086XR146/
Or you know, just one more tiny bite of chocolate. I swear just one this time...
In the context of adding umami,
This https://www.amazon.com/Edward-Sons-Not-Beef-Bouillon-3-1-Ounce/dp/B00113SKZW
and this https://www.amazon.com/Edward-Sons-Not-Chickn-Bouillon-2-5-Ounce/dp/B00113ZTVK/ref=pd_bxgy_325_img_2?_encoding=UTF8&psc=1&refRID=3BWB187WQ2KT1T0EZC05
add a ton of umami while being vegan, and easily find-able in any grocery store.
I don't know where to find them... but I'd love to know. Someone brought me two of the Nakiryu instant from 7-Eleven in Japan, and they were delicious.
BTW it looks like the top has changed, there's an importer on Amazon with the new ones.
https://www.amazon.com/Nissin-Instant-Ramen-Nakiryu-Tantanmen/dp/B07RV88NJV
Edited to add: Nakiryu is the second ramen shop to get a Michelin star. The first was Tsuta, and they also make an instant. Also sold in 7-Eleven in Japan... must be nice.
https://www.amazon.com/Maruchan-Instant-Ramen-Tsuta-Sauce/dp/B07BPHPGZF
If I recall correctly, the only vegan instant ramen is some of those by a brand Koyo (comes in various flavors and they’re not bad!), the cup miso ramen from Mr. McDougall’s, and the Nissin brand oriental. The Maruchan brand version says it includes soy sauce which means there’s a high chance it has fish oils/stock incorporated. (There’s also another “vegetarian” ramen by Traditional that contains soy sauce, but it’s chicken flavored.)
Are you time poor as well as cash poor, meaning you don't have a lot of time for prep/cooking? If that's the case things get a lot tougher, but there are some pretty good GF recipes that can be adapted to fit your needs, especially centered on a "rice and beans" diet.
http://www.budgetbytes.com/2014/02/vegan-red-beans-rice/ - Red beans and rice. The main things you'd really need, at a min, are salt, rice, and beans, oil, and broth - anything extra is for flavoring. People will tell you it's not "real red beans and rice" or whatever, but fuck 'em - you're eating for food and yourself, not for judgement.
Budget bytes in general has a lot of recipes that can be adapted.
You can do a lot as long as you have flour, as well, like make rouxs, thicken soups to be heartier, fry things, or even bake if you have salt, sugar, and a fat like oil or butter.
http://www.walmart.com/ip/25848001?wmlspartner=wlpa&adid=22222222227028239822&wl0=&wl1=g&wl2=c&wl3=47345377232&wl4=&wl5=pla&wl6=57393857440&veh=sem - GF flour from Wal-Mart.
Note - chicken gizzards are usually fairly cheap, $1 - $2 for a pound/pound a half where I live. There are recipes on line for how to cook them, but it's pretty easy to trim silver skin, coat in flour and salt, brown in oil, add water (stock if you have it/make it), wait for two hours, and have a thickened soup base/meat soup.
Chicken livers are also usually fairly cheap and don't require much to fry.
Local butchers will also typically have cheaper meats than chain grocery stores.
If you get extra cash to buy a bulk order of instant noodles, these are a pretty decent and pretty filling if you drop an egg in and microwave it with them: http://www.amazon.com/Thai-Kitchen-Instant-Vegetables-1-6-Ounce/dp/B000GZUFCM/ref=pd_sim_325_1?ie=UTF8&dpID=51kl9XteqEL&dpSrc=sims&preST=_AC_UL160_SR115%2C160_&refRID=1EH48P4HDK6QQA4VAQF2
Also, sites like textbroker.com or http://www.crowdsource.com/workforce/ can provide extra cash if you have the time/write. They take about a week or two to setup, and can be challenging if you're not used to churning out articles regularly, but they're legit and pay regularly.
Hope this helps.
Cheers.
*edit for syntax
Thai kitchen soup
Is this it? What flavor do you buy? :) sounds good! And if it is actually filling that's great! Sometimes I can't get full haha.
Last night for dinner, I made Tom Yum soup, using this base: https://www.amazon.com/Quoc-Viet-Foods-Thai-Flavored/dp/B00B74WV0A
I got it for about $5 at the Cambodian store in my neighborhood. I included shrimp, snow peas, carrots, shiitake mushrooms, and garnished with fresh cilantro. It was freaking delicious, highly recommend. It took about 10 minutes all said and done, I chopped the veggies while the water was coming to a boil. :)
Amazon?
Here is the link to amazon. I think it is and I saw a q&a saying it was https://www.amazon.com/dp/B00B74WV0A/ref=cm_sw_r_cp_api_i_FQajDbZCVJAZK
For something like beef, I'd go with seitan. Instead of using vegetable broth to make the seitan, use "Better Than Bouillon No Beef Base" or you could also use "Not-Beef Cubes". Another tip: If your seitan becomes a little too spongy or wet, wrap it in foil and bake it in 20 minute intervals, checking on it occasionally, making sure it's firm enough. Also, the Gardein Beefless Tips aren't bad either.
Well the toppings are cooked as I said above in a skillet with vegetable oil and for the broth, you just boil 1 cup of water and dissolve some miso in it. Redi miso for stronger flavor, white miso for something more mild. You can also put pretty much any toppings you want and any broth you want. Make the toppings and noodles first and the broth last, though.
I found this recipe as well which looks pretty good but it's a little more involved.
https://www.amazon.com/gp/aw/d/B0086XR146/ref=mp_s_a_1_10_a_it?ie=UTF8&qid=1505707869&sr=8-10&keywords=miso+soup+packets
I got this same one at my local Asian grocery store, 3.99 for 8 packets., Much cheaper than amazon. If you live in America, you can also try whole food, healthy living and fresh market. They don't sell the same brand I use, but I saw they have individual miso soup packet for sale :)
https://www.amazon.com/gp/product/B079WLKGF2
if this link works, it's a better price.
https://www.amazon.com/gp/aw/d/B0131AUVAE/ref=mp_s_a_1_6_a_it?ie=UTF8&qid=1519252655&sr=8-6&keywords=ramen&dpPl=1&dpID=61rTSQxXDfL&ref=plSrch
Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL
Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.
Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.
Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.
Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.
Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.
Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.
Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.
Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.
Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.
Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!
I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:
red curry
green curry
yellow curry
Massaman
Panang
She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.
If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!
I don't really have an exact recipe, but I can describe how I do it. After cooking the steak in a stainless steel pan, deglaze it with some brandy or cognac (watch it, it'll light up). I then add shallots and some butter for a few minutes on medium heat.
Then more booze, I add roughly equal parts port wine, balsamic vinegar, and beef consomme, or if you can find it, some beef demi-glace (you'll need a little beef or chicken stock too this way). Demi-glace is expensive, but the one in this link is borderline life changing.
It'll need some salt and lots of pepper. If you'd like to use regular red wine instead of port you can do that, and then throw in a bunch of cherries and mash them up while the sauce reduces (until silky). If you do this, you'll want to make sure to strain the sauce before using it. It's very delicious, one of the dishes people most frequently ask me to make them.
I second Pepcid. I’ve also had major spicy cravings all pregnancy.
Ham and pineapple pizza with hot sauce and this soup are my jam.
Oh yes. All my nonperishables are from amazon subscribe and save. These fill my cabinets and my tummy.
I use the same method and it comes out so good. Also love BTB. Much cheaper/better tasting than store bought stock. I do want to try this though. I hear it's is one of the best substitutes for a homemade stock.
I use sour cream and cream cheese with this FANTASTIC bullion by Knorr (I use it on everything). https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=sr_1_3_a_it?ie=UTF8&qid=1526509541&sr=8-3&keywords=knorr+chicken+bullion
I think you mean these Thai Kitchen
https://www.amazon.com/dp/B00BEIKRBY
are you using the maruchan brand? (more commen in the US). Korean/foreign brands often taste...SO much better. LIke https://www.amazon.com/Nongshim-Ramyun-Noodle-Gourmet-Spicy/dp/B00778B90S/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1468863726&sr=1-4&keywords=ramen
and https://www.amazon.com/Nongshim-Neoguri-Noodles-Spicy-Seafood/dp/B00E9OWX0I/ref=sr_1_53_s_it?s=grocery&ie=UTF8&qid=1468864076&sr=1-53&keywords=korean+ramen.
I like to add veggies, Rice cakes, sometimes even the frozen dumplings, as well as some extra sausages if you want to make it taste better.
Edit: Im korean, and almost threw up when my friend gave me the maruchan "chicken flavor" to taste. *shudder, never again. Ah! forgot egg! egg always makes things more yummy
Same. Also a big fan of Nong Shim Neoguri and the Buldak (fire chicken) ramen.
Maruchan Tsuta
Nakiryu Tantanmen
Nissin Raoh
You could do what I did at Tech.
https://www.amazon.com/Maruchan-Ramen-Variety-Flavors-Pack/dp/B0131AUVAE/ref=sr_1_1_a_it?ie=UTF8&qid=1511877071&sr=8-1&keywords=ramen+noodles
Yeah we figured it wouldn't be the most popular, but it's Thanksgiving week and we just wanted to do a recipe in the spirit of the holiday :)
If you'd rather use thigh, why not? Maybe try 300-400g of thigh meat cut into boneless cubes, and marinate using an egg white marinade: one egg white, 1 tsp liaojiu, 1/2 tsp salt, 1 tsp sugar, 2 tsp cornstarch, and 1 tsp oil to coat. Instead of poaching, give the chicken a stir-fry at first until mostly done... then continue with the recipe as is. No guarantee, but I think that'd be tasty.
As to the chilis... for these recipes I think that if you're in the USA, it's totally ok to sub local chilis so long as it's a similar cultivar, a similar color, dried, and unsmoked. Doing a quick search on Amazon, I found these Erijingtiao chilis and these Chaotianjiao. They're not cheap... so I'd recommend maybe just buying them once so you know the taste, then finding more local options.
Ramen!
Isn't that the same thing or am I missing something?
https://smile.amazon.com/Nissin-Chili-Flavor-Instant-Soup/dp/B00J0F2E00/ref=sr_1_8_a_it?ie=UTF8&qid=1499699556&sr=8-8&keywords=top+ramen
Did you find it? I get a smaller size, but this is exact product
https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA
Dr.McDougall’s Right Foods
These are super good ramen cups that you’ll find in a lot of grocery stores but they’re so expensive! If you can afford them they’re worth the money.
-Vegan Chicken Ramen Flavor CUP
“Chicken” Ramen Cups on Amazon
-Vegan Miso Ramen Flavor CUP
Miso Ramen Cups on Amazon
-Rice Ramen (Thai Tom Yum Flavor) CUP
Thai Tom Yum Rice Ramen on
-Clear Noodle (Hot and Spicy Flavor) CUP
Hot and Spicy Clear Noodles on Amazon
If you're in the US: http://www.amazon.com/Hikari-ORGANIC-White-Miso-Paste/dp/B00IBNZAEE/ref=sr_1_2?ie=UTF8&qid=1416170278&sr=8-2&keywords=white+miso
I believe these were the peppers I used although I wouldn’t recommend you do the same.
I’ve found these peppers didn’t pack enough heat for my tastes but it may be different for you. I recently bought some Chile Arbol at the supermarket and I assume those should do the trick. You can find similar peppers usually in the spice section at Asian/Chinese supermarkets.
Yes, this is my recipe
This is a great chicken broth alternative and you'll always have it stocked in the pantry as it's a non-perishable powder.
https://www.amazon.com/dp/B00RXAK1PE
Knorr makes a granulated bouillon that's pretty good. I think they have it in chicken, beef, pork and tomato. I usually use a spoonful in a big pot of soup. I find it in the ethnic section of my local grocery.
http://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M
You're right. This one looks much better and has much better reviews. I think I'll get that next time.
For adapting recipes for vegetarians I really like this stuff: https://www.amazon.com/gp/product/B00RXAK1PE?th=1
It's vegan chicken-flavored broth base that actually tastes good. Stir some into boiling water and use it in any recipe that calls for chicken broth. Super convenient and tastes so much better than any vegetable broth I've tried.
I used to sub in vegetable broth for chicken broth in recipes when cooking for my vegetarian gf, but the flavor always suffered as a result. Now I just use this and I really don't miss the chicken broth.
Did a midwest > NorCal last year. The best advice I can give is this:
My wife is from Seoul and these are always in our pantry. As other posters have said, just a few fresh ingredients and we can forget about the days of $0.10 Maruchan ramen forever! Have you ever tried the Neoguri spicy seafood version by same company? They are really tasty as well...
https://www.amazon.com/NongShim-Neoguri-Noodles-Spicy-Seafood/dp/B00OG8NZTU
this stuff is pretty good and quite filling
It's Knorr chicken soup base. You can find it at Amazon or also Costco
Here's a link
https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&psc=1&refRID=465P6N2X17VS1BFS2NZH
that was my reaction to homemade demi glaze. I have had good luck with this prodcut
Mail it to yourself from Amazon
Absolutely.
Amazon Link
Smash a ton of those peppercorns with a crap load of peppers like this and toss in some oil and you got yourself the start of a great dish.
> top ramen Chili flavor
yah like /u/blessedetherstar said, top ramen chili flavor is vegan. The one you linked has beef fat and beef extract, too.
Yeah, they're not even that common where I live, I just happened to be on the other side of town and needed a few groceries. One other thing is that the name of Nissin isn't as prominently displayed as the words "top ramen" I usually check for both just to be sure though. The chili is my favorite, this is the one from amazon (I'm on mobile so hopefully this link works) :
Nissin Chili Flavor Instant Soup, 3 oz, 24 ct https://www.amazon.com/dp/B00J0F2E00/ref=cm_sw_r_cp_apap_3zsTzPJZPkD9r
https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA/
If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).
Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored
Good for you! Many things call for creativity with ET being one of them. (I also tend to mix soups together from cans or when at a soup bar, and used to drive my son crazy when visiting his dorm cafeteria by mixing together various dishes and single ingredients to make fairly different ones...lol).
And yeah, there's a big difference between brands of all the decaf drinks.
I always disliked the decaf coffee served in most places, but I had drunk good decaf at night when I didn't want caffeine in one restaurant we used to go to and in one other place at one point, so I knew it could be done.
Part of the diff is the particular species/variety/cultivar of coffee plant being used or the blend a company has created, part is the method of decaffeination and roasting/etc, and part is how it's brewed at home (water temp, water ratio, etc), but there are probably more variables as well. I usually add 1/2 & 1/2 to my coffee too, often froth the top, and sometimes even flavor it but usually not--fun to play around with though. I've also found that for coffees I'd eventually prefer, I'd grown to like them more and more after the very beginning.
If you're not doing low carb, and/or can tolerate any of the alternative sweeteners or are just okay with consuming carbs/sugar/honey/etc, other drinks can be good too with some kind of added sweetener usually.
Some possibilities are homemade chai made with decaf black tea, all kinds of flavored green teas (plus regular jasmine tea is the only tea I can drink without sweetener), hot cider (with or without added cinnamon, etc), hot lemonade, and cold flavored carbonated water (seltzer, sparkling or fizzy water--not club soda or tonic water) in moderation (I used to make flavored ones at home by adding something like a bit of oj or other fruit concentrate into a glass of seltzer; soft drinks are just carbonated water + flavoring + sweetener).
I also like to drink hot chicken broth (add salt), but more often a hot miso drink (miso paste + bit of granulated hondashi/dashi + a small piece of kombu/dried kelp; I buy the last 2 ingredients at Safeway but white miso paste from Amazon tho may also try the stronger red miso: https://www.amazon.com/Hikari-Organic-Miso-Paste-White/dp/B00IBNZAEE ...all of those have very long shelf life so can just keep around for anytime). The broth and miso drink are also low carb, and many people have reported improvements in various diseases/conditions with a low carb diet, including ET.
Although I like to think of myself as liking spicy foods, I'm definitely in the American midrange, and I can enjoy a level which makes me sweat, but not which feels like my mouth is sustaining damage :)
My other go-to packaged noodles besides Kitsune Udon (which was also back in the day, well before Babymetal) was Neoguri Spicy Seafood ramyun, which is Korean made. Also delicious, only moderately spicy. I'd fill it out with small chunks of tofu. But I've been off those for years now.
Red curry: probably didn't use enough curry paste and/or didn't cook it off in the pan with a little oil first so the flavors can "bloom." You may have also just used a bland paste or sauce. May I suggest Maesri brand? This container is huge for the price, I've had mine over a year. They have a lot of different kinds of vegan curry pastes, just be sure to read the labels to make sure to read the labels because some do have fish sauce and stuff. Try cilantro and like added at the end of a curry to lighten it up.
Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_3DsOAb6PF2Q2X
Rice and bean bowls: cook rice and beans in a vegetable stock if possible. I keep my veggie scraps in the freezer and then once I have enough to fill my stock pot make a bunch of stock and freeze it just for stuff like this. Also cilantro goes a long way in many bowls like this, and you can freeze it between bowls so it doesn't go off. A squeeze of lemon or lime at the end once done can brighten them up. Use sauces/salsas/etc if you fancy. Lastly, try a different brand or strain of rice if you didn't like your rice. Not all rice is equal.
Lentil Loaf: only tried once and wasn't a fan. Can't help there. I prefer just lentils in non loaf form 🤷♀️
EDIT:
Have no stock but want flavor? THESE ARE SO GOOD.
Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12) https://www.amazon.com/dp/B00113SKZW/ref=cm_sw_r_cp_api_FLsOAbTYCJDJ5
Again, price seems steep but you get a TON (96 cubes) and they don't go off for ages. I cook my collards in them, use the stock in vegan green bean casserole, cook beans in the stock, and more.