This is one of my favorite recipes I’ve made lately, and possibly one of the best soup recipes I’ve made period. Strong words! But I love beef barley soup and this is just the version I was looking for.
This chicken soup recipe from Melissa Clark’s new pressure cooker cookbook isn’t dramatically different than how I tend to make chicken soup. But it’s good to have a go-to standard recipe for the Instant Pot. This makes a very rich, gelatinous broth.
My third ramen from scratch! This was fairly doable if you spread the workload out into multiple days. I was impressed with this recipe from “Japanese Soul Cooking.” Note a few different building block recipes are included here (I’ve made both marinated eggs and chashu before but think I give a slight edge to this version).
This was a different spin on udon using pre-fried tofu. I did make it while John was out of town because I didn’t see it being his thing. Recipe from “Japanese Soul Cooking”.
Sumo stew! I was really excited to make this recipe and we enjoyed it a lot. It has a really gentle, comforting flavor to it. I made this recipe – it’s admittedly a little involved and makes a considerably larger portion than I expected. I also made the sesame paste linked to in the recipe.