This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.
An easy recipe to make rich and flavorful chicken stock. Let it simmer away on the stove for 4 hours and you'll find yourself with a delicious base for soups. recipe box
If you think you don't like Brussels sprouts, try these with good fresh sprouts. Oh yum! The apples and apple juice soften the sometimes bitter flavor. Very good! Eat well and spend less at CheapCooking.com.
Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.
One of the things that I have done in trying to avoid packaged food is cut out all packaged rice and pasta mix. We did not eat these very often, but I would keep them on hand for when I
