48 Sentences With "soup base" | Random Sentence Generator

Patrons are then expected to dip the noodles in the dashi soup base.

If you used water, you'll have a light broth that's good as a soup base.

Hoshi identified five different components that comprise all ramen dishes: noodles, soup, soup base, topping, and aroma oil.

To serve: Add 1 portion of soup base to the bottom of the bowl, then top with the cooked noodles.

She places the egg noodles, bean sprouts, and pre-cooked prawns into a bowl, then pours the laksa soup base over everything.

And what they would do in the summer is cool down the soba, buckwheat noodles, and dip it in dashi soup base.

Two noteworthy eateries are Casa Enrique, a Michelin-starred cantina, or Mu Ramen, a innovative Japanese joint serving noodles with a bone marrow soup base and foie gras-stuffed fried chicken.

In other words, Jeju, in the West Village, is a tribute to a packaged convenience store item made up of a compressed brick of dried or fried noodles and an envelope of powdered or concentrated soup base.

In 2013, net profit from the dish in Chongqing was an estimated 15 billion yuan, with 400 metric tonnes of packed hotpot soup base exported to ten countries and regions across the globe, including the United States and Australia.

The Xinhua report quoted a chef at a hot pot restaurant in Sichuan Province who said cooks used to grind the poppy capsules into powder and add it to soup base, but that was easy for investigators to detect.

In recent times, instead of using fresh tamarind, a powdered tamarind soup base is used. One popular brand is manufactured by Knorr.

Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality.

Mutton slice often uses different cut from the back (eg. shangnao, sancha, etc.) and rear legs (eg. modang). The tail of the lamb is used to prepare the soup base.

Retrieved 16 June 2012 and, the risk of contracting CJD by consuming beef products such as powdered soup base in instant noodles, cosmetics, and gelatin medication. "What to do about media fabrications." Editorial. 27 June 2008.

All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth. The stew itself contains fish or chicken, vegetables including carrots, onions, celeriac, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage.

Dish of Poulet Moambe In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also called sauce graine or noix de palme may be substituted.

Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped slices of (toasted) bread (a "croute" or "crouton"). For the gratinéed version, the croute is topped with cheese and broiled or baked.

There is also a Shin Black M-Cup (75g). Shin Ramyun Red "Super Spicy" was launched in late 2019, in both standard packet form and the smaller instant cup size, using the same noodle blocks and vegetable packet but a much spicier soup base. A shrimp flavor is also available in China.

To remove the meat, one must use an instrument such as a chopstick. The meal is usually served with kimchi and a bowl of rice. This food is served as a lunch or dinner and often as a late night snack, as well. The soup base is a deep red colour from the red hot peppers.

Paya Curry cooked in Marathi Style Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.

Lu or dalu (打卤), with gravy, similar to au jus in Western cuisine. Lu, either vegetarian or with eggs or meat, is often used as a soup base for noodles (Dalu noodles). It can be like either a sauce or a soup. Lu is also used in a breakfast setting over soft tofu, often at Chinese halal fast-food places.

Ngapi (), a paste made from salted, fermented fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used as a main ingredient in soup base, salads, main dishes, condiments, and plainly with cooked rice as well. Different usage for various dish depends on the region. The ngapi of Rakhine State contains no or little salt, and uses marine fish.

Instant noodles began appearing on Polish store shelves during the early 1990s. Despite being called "Chinese soup", the first brands on the market were produced in Vietnam and had a somewhat spicy, garlic-flavored taste. The noodle packages contained pouches of flavored soup base, spicy oil, dried vegetables or even minuscule shrimps. The product gained particular popularity among students due to its affordability and convenience.

It is used as a soup base for the Rakhine regional cuisine, mont di (). It is also used widely in cooking vegetables, fish and meat. In the coastal Ayeyarwady and Tanintharyi divisions, the majority of ngapi is based on fresh and salty fish. Ngapi is also used as a condiment such as ngapi yay (), an essential part of Karen cuisine, which includes runny ngapi, spices and boiled fresh vegetables.

Sullivan secured deals with Ajinomoto, a local Japanese saimin noodle factory and fishcake supplier, to manufacture a special soup base. Today, saimin is one of McDonald's Hawaii restaurant's most popular menu items. Later, Sullivan introduced breakfast platters consisting of Portuguese sausage, eggs, and steamed white rice; Spam, eggs, and rice; and a Breakfast deluxe, a combination of the two, to his menu, capitalizing on the local food phenomena.

In Vietnam, beef bone marrow is used as the soup base for the national staple dish, phở, while in the Philippines, the soup bulalo is made primarily of beef stock and marrow bones, seasoned with vegetables and boiled meat; a similar soup in the Philippines is called kansi."Kansi". Flickr. 22 February 2010. Retrieved 26 November 2012. In Indonesia, bone marrow is called sumsum and can be found especially in Minangkabau cuisine.

Ramen Jiro was founded by Yamada in 1968 in the city of Meguro, Tokyo, located near Tokyo Metropolitan University. According to Yamada, the restaurant initially served a thinner, lighter style of ramen. However, with the help of a neighboring Chinese restaurant, Yamada developed the new, distinctive flavor that became known as "Jirorian style." This style is characterized by a salty shoyu and tonkotsu soup base, with thick dense noodles and fatty pork chunks.

A broth made with meat or meat bones creates a base with concentrated flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes. Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes.

Scampi is often called the "Dublin Bay prawn", and in some places it is quite common for other prawns to be used instead. Wet shrimp is commonly used as a flavoring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish ', Italian ', Portuguese ' and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia.

The Jakarta version sate kuah soup base is akin to Betawi's soto tangkar, since sate kuah was a variant of soto tangkar created in 1960s. Thus usually the seller offers both sate kuah and soto tangkar. The serving method are either grilled beef satay are dipped into soto soup, or the satay meat are stripped from the skewers and put into the soto soup. Compared to soto meat soup, sate kuah has smoky aroma due to grilling process.

Dry pot chicken Dry pot chicken, also referred as hot pot chicken, 鸡爆 - jī bào or 干锅鸡 - gān guō jī, is a dish served as a dry hot pot, cooked with chili pepper, garlic and chicken, by fast frying the chicken in oil. Dry pot chicken is but one type of hot pot dish. The seasoning, ingredients and cooking methods are similar to the more common "wet" hot pots, but dry hot pots do not have the soup base.

In Sunni Islam, there are two general schools of thought. Most Sunni r Muslim schools of jurisprudence (Shafi'i, Hanbali, and Maliki) hold as a general rule that all "sea game" (animals of the sea) are permissible to eat with a few minor exceptions.Thus, for example, the local dish Laksa (which includes meats such as shrimp and squid with a soup base made from shrimp paste), is deemed permissible in the Shafi'i Sunni Muslim majority nations of Indonesia and Malaysia where it is commonly consumed.

Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs. The soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth. Dashi, a soup in Japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." Some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.

Minestra di ceci con palmazio (chickpea soup with Palmazio, a white wine made with a grape variety native to Isola di Capraia) Minestra di ceci (chickpea soup) is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta, and cabbage, among others. Soup base ingredients may include olive oil, garlic, onion, carrot, and celery, among others.

Soto ceker is one of the popular street food in Jakarta, Bali, Surabaya, Bandung, and most of major cities in Indonesia. In street side warung or humble restaurants, soto ceker is usually offered as a variation of popular soto ayam (chicken soto), which employ the identical soup base with chicken soto. A popular soto ceker stall such as Soto Ceker Pak Ali in Gandaria street, South Jakarta, can use up to 40 kilograms of chicken feet every day, although the stall is only open from 4 p.m. to 11 p.m.

A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pureed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.

It is generally thought that the best taste is brought out by boiling pumpkin in the miso soup until it becomes tender and melts into pieces. The dashi (soup base) is made from niboshi, which are often left in the soup in home-cooked meals. Vegetables differ by season; negi, onions, and potatoes are commonly included during the summer, while taro, carrots, and Chinese cabbage make up the winter ingredients, along with various types of mushrooms such as shiitake and shimeji. Pork or chicken can be included by preference.

Salmon or beef is added to this soup base and ever more increasingly the meat is replaced with vegan meat alternative, such as Nyhtökaura pulled oats or broad bean protein chunks. Finnish cuisine also roasts, bakes, boils and grills rutabagas. Oven baked root vegetables is yet another home cooking classic in Finland: rutabaga, carrots, beetroots and potatoes are roasted in the oven with salt and oil. Karjalanpaisti (Carelian hot pot) is a popular slow cooking stew with root vegetables and meat cooked over a long time in a dutch oven.

Shin Ramyun/Sin Ramyeon is a brand of instant noodle (including cup ramyeon) that has been produced by the South Korean food company Nongshim since 1 October 1986. It is now exported to over 100 countries, and is the highest selling instant noodle brand in South Korea. Shin Ramyun, well known for its spicy flavor, is produced in two varieties: the original Shin Ramyun and Shin Ramyun Black, which was introduced in 2011. A standard package of Shin Ramyun consists of noodles, a packet of flavoring powder (soup base), and a packet of vegetable flakes.

It previously sourced most snakes from Mainland China but began importing snakes from other countries after China began curbing the sale of snakes outside the mainland. The restaurant boils the snake soup base from 9:00pm to 3:00am, after which slices of snake meat, fungus, ginger, and Jinhua ham are mixed in. Shia Wong Hip receives licences from Hong Kong's Agriculture, Fisheries and Conservation Department and other countries' analogous departments to import snakes to Hong Kong. Additional materials used to create the soup are slivers of lemon leaves, vinegar, black fungus, and mandarin orange peels.

Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients.

Much like its close counterpart ramen, saimin was also developed as an instant noodle in 1963 by Shimoko & Sons saimin brand, better known to locals as S&S; saimin. Unlike instant ramen, S&S; saimin noodles require refrigeration or freezing and are not dry. The noodles are also pre- cooked, making it a ready-to-eat food by simply adding hot water with a soup base packaged separately. Instant saimin has since become a staple in many Hawaii households because of its quick and easy preparation, in addition allowing the consumer to add any toppings they desire.

Ngapi is a main ingredient of Lower Burmese cuisine from maritime coastal provinces in the west and the south. (It is not a main ingredient in traditional Upper Burmese (Burman, Shan, etc.) cuisines, although improved transportation in the modern era has helped increase ngapi's popularity in Upper Myanmar.) It is used in a wide array of dishes and is eaten in myriad ways: it can be eaten on its own, such as baked or roasted ngapi, as a watery preparation called ngapi yay ( ), as a salad, as a pounded mixture with chili, or fried like balachong. It is also used as a soup base and in main dishes.

The type of laksa is based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. There are five basic types of laksa: penang laksa, laksam,curry laksa,asam laksa and other variant that can be identified as either curry or asam laksa. Curry laksa is a currycoconut milk soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. laksam on the other hand has a unique type of noodle served with thick fish soup and a hard boiled egg.

This traditional soup is made by boiling black or red beans with garlic in water until soft. Once they are soft, the beans are blended, and added to a pot filled with water and with pork bones to serve as the base of the soup. Once the soup base has taken a chocolate color and has boiled enough, the bones are removed, and water is added to the pot, along with the rest of the ingredients, which may include yuca, green plantains, eggs, and many other ingredients. The soup is served with rice and tortillas, and may be accompanied with sour cream, smoked dry cheese, avocados and lemons.

The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc.). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the calorific intake. Leftover chankonabe broth can also later be used as broth for sōmen or udon noodles.

The soup base is aimed to be tasty, without excessively drowning out the taste of the wonton noodles, and no monosodium glutamate is used. The "wonton noodle" is synonymous with wonton and noodles served in piping hot bouillon. However, the restaurant's menu includes combinations of noodles' accompaniments in addition to or instead of the traditional wonton, and which may be served in a bouillon, or dry (). A bowl of wonton noodles costs HK$21 as at June 2007, and aficionados are willing to travel some considerable distance to dine in relatively packed and spartan premises, and will often queue up outside in preference to nearby restaurants serving similar fare at about $10 a bowl.

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong monamon soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains squash and more bagoong monamon soup base. The dish may contain the following vegetables: jute leaves, the pods and leaves of the marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, West-Indian pea blossoms, tangkoy (winter melon), eggplant, okra, winged beans, parda beans (chicharo), lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.