u/Skifree4dayz

This is the best version of this recipe I've made so far!

I'll post a link to the printable recipie in the comments!

The tweaks I made this time:

1.) 2 extra strips of bacon (which I left in the bottom of the pot when I cooked the leeks) [you may not need to add extra but my lovely wife likes to sneak bacon from what I put on the side and I didn't want to come up short].

2.) Added a few whole cloves of garlic in the last 2 mins of cooking the leeks.

3.) Instead of 5 cups of chx broth I subbed one cup of beef broth. (Great trick I learned from this sub!!)

4.) Extra pepper, like a bunch, fresh cracked, before pressure cook.

5.) big spoon full of sour cream after pressure release.

6.) blended until super silky with an immersion blender!

Hope you guys give it a try! We loved it! It was already a staple now it's a hit!!! Feel free to ask any questions I love talking soup!!

This soup started the basis of most of the different Asian style broths I like to make it is absolutely fantastic and one of the easiest things I make! Definitely a family favorite!

4 Cups chicken broth

2 Cups beef broth

3 cloves garlic minced

1.5 tsp grated fresh ginger

3 Tbs soy sauce

2 tsp rice vinegar

2 Tbs sesame oil

1Lb ling ling frozen pot stickers (approx 14)

1. Heat sesame oil to a shimmer over medium heat in a large pot or Dutch oven, add garlic and ginger, stir gently until aromatic, usually 1-2 minutes.

2. Pour broth over the mince in the pot and add soy sauce and rice vinegar and bring to a gentle simmer for 10 minutes or so.

3. While the broth simmers I like to chop the bok choy, I usually like to keep the leafy part larger and do thin (celeryesque) slices of the stalk.

4. Add in pot stickers and return to a simmer, let pot stickers go for 5-7 minutes.

5. In the last few minutes of the pot stickers add the bok choy.

6. Top and enjoy! The toppings in the picture are momofuku brand Chili crisp oil, green onion, sesame seeds, and a light drizzle of roasted garlic Bachans.

The toppings are a great way to expand on this recipe I have topped with sliced jalapeno, sriracha, citrus ponzu, and I'm hoping to get some furikake seasoning soon to try!

Happy souping!

P.S. Celeryesque may be my new favorite term!

Made a quick French onion inspired soup out of stuff around the kitchen for lunch! It's delicious!

3.5 Cups water

1/3 Red Onion (caramelized in butter and olive oil)

1 Clove Garlic

1/2 tsp Knorr Beef broth

1 Pkt Lipton onion soup/dip mix

2 tsp Rice vinegar (to deglaze the onion pot)

1 Cup Farfalle

1 Handfull Mozzerella

Salt and Pepper to taste

Caramelized the onion low and slow about 15-20 mins added grated garlic for last minute and deglazed with rice vinegar.

Poured the broth mixture over the onions and brought to a boil.

Added Farfalle and simmered for approximately 11 mins.

Topped with cheese and salt and pepper.

First try of an onion style soup and it's Rad!!

Called out sick today due to an unsettled stomach, decided chicken noodle soup was the best defence/offence for lunch.

Had leftover roast chicken from Sunday dinner already chopped up.

Made a mirepoix with one celery stock, one large carrot, and a quarter of a white onion, added 1 clove of crushed garlic in the last minute of sautee.

Poured over 1.5 cups chicken broth and .5 cup beef broth

Seasoned with 1/4 teaspoon turmeric a dash of paprika and thyme and one small bay leaf.

Brought to a boil and added a handful of farfalle. Cooked to one minute shy of the recommended cook time and dropped in a handful of chopped roast chicken.

Let simmer for another 2 minutes and topped with half a small lemon squeezed and chopped green onion.

I feel better now😁

I made this for lunch today and I think it is my best yet!! I make my own tangy broth with chicken and beef broth, soy sauce, rice vinegar, and a splash of citrus ponzu poured over ginger and garlic sauteed in sesame oil and then I add brown millet ramen noodles. This time I reduced the rice vinegar by half and added .5 tsp of fish sauce and it was awesome I also added the shrimp right as I took it off the heat so they stayed super tender and didn't get chewy. I topped with green onion, sesame seeds, chili crisp oil, and a light drizzle of Bachans roasted garlic sauce.

Edit: sorry my other post was formatted weird

Saw this recipe online this morning and it sounded so good I had to give it a shot! It was incredible! Also my first time sauteing bok choy! I usually add it to soups but this was awesome!!