10 minutes noodle soup - the easiest noodle soup recipe
#shorts #noodles #cooking #food #foodie
RECIPE:
Creamy Vegetable Noodle Soup ???? Best Raw Vegan Recipe ????????
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.
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Time Codes:
0:00 Intro
0:10 Creamy Raw Vegan Veggie Soup
1:30 Raw Vegan Soups Explained
2:00 Best Blender
4:00 Prepping the Kelp Noodles
5:00 Making the Soup
6:00 Vegetables & Toppings
9:00 Making Soup
11:00 Taste Testing
13:00 Outro
#vegan #recipes #soup #souprecipe #healthy #plantbased
Veg Ramen Bowl Recipe | Easy Mushroom Broth For Ramen | How To Make Ramen | Tasty Meals | Bhumika
How To Make Veg Ramen Noodles | Veg Noodle Bowl Recipe | Mushroom Noodle | Vegetarian Ramen Recipe Instant Pot | Ramen Recipe Without Egg | Mushroom Broth For Soup | Vegetarian Chinese Broth | Shallot Chilli Oil For Ramen | Seasoning Oil for Noodles | Chilli Oil Indian Recipe | Seasoning Sauce For Noodles | Seasoning Ideas Veg | Quick Brunch Recipe Veg | Veg Recipes for Sunday Lunch | Dinner Party Recipes | Buffet Food Ideas Veg | Instant Cup Noodles | Easy lunch Bowl Recipes | Weekly Meal Prep Ideas | How To Assemble Ramen Bowl Homemade Ramen | Rajshri Food
Learn how to make Veg Ramen Bowl at home with our Chef Bhumika
Veg Ramen Noodles Ingredients:
Introduction
How To Make Mushroom Broth
1 tsp Oil
15-20 Button Mushrooms
1tsp Soy Sauce
2 cups Water
Mushroom Broth Uses
How To Make Chilli Shallots Seasoning Oil
1/3 cup Oil
5-6 Shallots
4-5 Garlic Cloves
2tbsp Red chilly flakes
2 tbsp Sesame seeds
How To Prep Veggies & Noodles
Pok Choy (few leaves)
1/2 Carrot (julienned)
1/4th cup Corn
100g Noodles
How To Serve Ramen
Salt (to taste)
Black Pepper
Spring Onions
#RamenNoodles #VegBowls #VegRamen #AnybodyCanCookWithRajshriFood
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About Veg Ramen Bowl
Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (chūkamen) served in broth, often flavored with soy sauce or miso, and uses toppings. Seasonings commonly added to ramen are white pepper, black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Ramen Bowl is all about noodle soup made with a rich-flavored vegetable-based broth, then topped with an assortment of vegetables and seasoning oil. Any veggies can be used such as cabbage, carrots, spring onions to make the broth. |
For feedback and suggestions please write to us at: mail@rajshri.com
Ginger garlic Soup | Soup for Cough & Cold | How to make Ginger garlic soup | 5 mins Soup
#gingergarlicsoup #soup #healthysouprecipes
Ginger garlic soup is the best homemade soup for cough and cold. This Ginger garlic soup cleanses the system, improves immunity and is good for common cold and cough. Having a cup of Ginger garlic soup everyday will not only protect you from the occasional cold and cough but also will keep you in good health.
Ingredients:-
Garlic cloves - 8
Ginger - 1 inch
Carrot - 1
Water - 2 cups (500 ml)
Crushed Black pepper - 1 tsp
Salt - As per taste
Corn flour - 1 tbsp (mix 1 tbsp corn flour in 1/4th cup water)
Few chopped coriander leaves
Background Music :
BeatbyShahed
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Chicken soup 101
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This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.