1 - 10 of 45 for japanese soup

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Heat above thoroughly. Dress with sliced water chestnuts and sliced scallions.

Bring all ingredients to a boil. Serve hot.

Boil water with chopped onions until onions are tender. Add bouillon cube, mushrooms and salt. Simmer. Serve hot.

Cook the noodles according to package directions. Drain and toss with 1 tablespoon of the olive oil. Set aside. In 12 inch wok or large skillet heat ...

In a large pot mix chicken broth, seasoning packet from vegetables, tortellini. Bring to boiling. Add vegetables. Return to boiling; reduce heat. ...

In large kettle, bring to a boil chicken broth, vegetable seasoning, tortellini and hot sauce. Add vegetables. Return to boiling, reduce heat, simmer ...

In a large kettle, mix chicken broth, seasoning packet from vegetables, tortellini, and hot pepper sauce. Bring to boil. Add vegetables. Return to ...

In 1 quart glass measure. Combine noodles and 3 cups hot water. Cook. Covered on high 3 minutes. Drain, set aside. In large casserole, combine ...

To prepare batter: ... well. To prepare soup: Combine ingredients ... batter and fry in one piece. Serve hot with lemon and soup with grated mooli. Serves 4.

Bake at 350 degrees for 45 minutes. Then mix the croutons and melted butter; put over top and bake 10 minutes longer.

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