coriander – yummy food share

10 Minute Golden Mushroom Egg Drop Soup

2025-11-01

When you’re craving something warm, comforting, and incredibly quick, this soup is the answer you’ve been looking for. Imagine a dish that feels both nourishing and light, ready in the time it takes to choose a show to watch. This Golden Mushroom and Egg Drop Soup is my go-to recipe for busy weeknights or when I need a simple, satisfying meal without any fuss. The magic of this dish lies in its simplicity; with just a handful of common ingredients, you can create a beautifully savory broth filled with earthy mushrooms, sweet carrots, and delicate, cloud-like ribbons of egg. It’s a one-pot wonder that proves delicious food doesn’t have to be complicated or time-consuming. Prepare to be amazed by how effortlessly elegant and deeply flavorful this ten-minute soup truly is. Here’s everything you’ll need to create this bowl of comfort. I’ve suggested some standard quantities, but feel free to adjust them to your liking—this recipe is very forgiving! Serves: 2-3 Prep & Cook Time: 10 minutes Ingredients: Mushrooms: 1 cup (about 150g), thinly sliced. Cremini, shiitake, or even simple white button mushrooms work beautifully. Eggs: 2 large, preferably at room temperature. Carrot: 1 small, peeled and thinly sliced into rounds or half-moons. Fresh Cilantro: A small handful (about ¼ cup), roughly chopped. Oil: 1 tablespoon. A neutral oil like vegetable, canola, or avocado oil is perfect. Cooking Wine: 1 teaspoon. This adds depth and aroma. Water or Broth: 4 cups (about 1 liter). Salt: ½ teaspoon, plus more to taste. A Few Notes on Ingredients: Cooking Wine: This typically refers to Shaoxing wine in many Asian recipes, used to remove any “eggy” smell and add a subtle, fragrant depth. If you can’t find it, an equal amount of dry sherry is the best substitute. In a pinch, you can simply…

Silky Fish and Radish Soup

2025-10-30

Have you ever marveled at a soup that’s creamy and milky white, yet contains absolutely no dairy? This incredible recipe unlocks that culinary magic, creating a light, nourishing, and deeply flavorful broth with just a few simple ingredients. It’s a dish that looks elegant and tastes complex, but you’ll be amazed to learn it comes together in about 45 minutes with minimal effort. The process involves a brilliant technique where pan-frying a whole fish and then simmering it coaxes the natural fats and proteins into the water, creating a beautiful, opaque broth. The flavor is delicate and savory, with the subtle sweetness of daikon radish and a gentle warmth from ginger. It’s the perfect one-pot meal for a cozy night in or whenever you’re craving something wonderfully comforting and easy to make. Let’s gather our ingredients. The beauty of this soup is its simplicity, so you won’t need a long shopping list. For the Soup: A whole white fish (1): about 1 lb / 450g. Traditionally, this soup uses Crucian carp, which can be hard to find. Don’t worry! A whole sea bass, sea bream, or even a large tilapia are excellent substitutes. The key is to use a mild, white-fleshed fish. Ask your fishmonger to scale and gut it for you, but make sure to clean the inside yourself. Daikon Radish (1, medium-sized): This is the large, white radish you can find in the produce section of most large supermarkets or any Asian market. Fresh Ginger (a 2-inch piece): This will add a lovely, warming aroma. Salt (to taste): About 1 teaspoon to start. Neutral Cooking Oil (2 tablespoons): Such as canola, grapeseed, or sunflower oil. For Garnish (Optional): Fresh Cilantro or Coriander (a small handful): Roughly chopped, this adds a fresh, herbaceous finish. A special note on cleaning…

Savory Pork Nugget Tomato Soup

2025-10-19

If you’re searching for a meal that delivers a massive punch of flavor in under 30 minutes, you’ve just found your new weeknight favorite. This incredible soup is the perfect fusion of comforting and exciting, bringing together savory, tangy, and slightly spicy notes in one soul-warming bowl. Deceptively simple to prepare, its magic lies in building layers of flavor, starting with an aromatic base and finishing with a vibrant, rich tomato broth. The textures are just as wonderful as the taste, featuring delightfully chewy crispy pork nuggets and silky tofu that soak up all the deliciousness. It’s an easy-to-master recipe that feels like a gourmet treat, proving that you don’t need hours in the kitchen to create something truly special. Before you get started, let’s gather our ingredients. The beauty of this recipe is its flexibility, so don’t worry if you can’t find an exact item – I’ll provide some easy-to-find alternatives. For the Soup: Crispy Pork Nuggets: About 1 cup. You can often find these pre-made in the frozen section of Asian markets. Alternatively, you can use leftover fried pork cutlets or even thickly sliced sausage, browned until crispy. Fried Tofu: About 1 cup, sliced or in puffs. Fried tofu puffs are ideal as they act like sponges for the broth. If unavailable, use a block of extra-firm tofu. Simply press out the excess water, cut it into slices or cubes, and pan-fry in a little oil until golden brown on all sides. Black Wood Ear Mushrooms: A small handful (about 1/4 cup, dried). These add a wonderful, slightly crunchy texture. You’ll need to rehydrate them in warm water for about 15-20 minutes until they are soft, then slice them. If you can’t find them, thinly sliced shiitake or cremini mushrooms are a great substitute. Tomatoes: 2 medium-sized, ripe…

Hearty Shrimp and Pork Wontons

2025-10-12

There are few things more comforting than a steaming, fragrant bowl of homemade wonton soup. This recipe is your ticket to creating that perfect bowl right in your own kitchen. While it might seem like a special occasion dish, you can bring this entire meal together in about an hour, making it an ideal weekend project or a truly rewarding weeknight dinner. The process is wonderfully straightforward, and the result is simply spectacular: plump, juicy wontons filled with a savory blend of pork and tender shrimp, all swimming in a soul-soothing broth. This recipe focuses on creating a fantastic texture, with a smooth pork base studded with delightful chunks of shrimp, ensuring every bite is a perfect balance of flavors and textures. First things first, let’s gather our ingredients. The beauty of this recipe lies in its simple yet powerful components. Don’t worry if you can’t find an item or two; I’ve included some easy-to-find substitutions. For the Wonton Filling: 1/2 lb (about 225g) ground pork 1/2 lb (about 225g) raw shrimp, peeled and deveined 1 package (about 50 wrappers) square wonton wrappers 1 large egg white 1 tablespoon cornstarch 1 teaspoon salt 1/2 teaspoon thirteen-spice powder (or substitute with 1/4 teaspoon of Chinese five-spice powder) 1/2 teaspoon white pepper 1 tablespoon light soy sauce 1 teaspoon oyster sauce 1 teaspoon sesame oil A pinch of MSG (optional, you can omit or use mushroom powder for a similar umami boost) For the Savory Soup Broth (per bowl): 1/4 teaspoon salt 1/4 teaspoon white pepper A pinch of MSG (optional) 1 teaspoon light soy sauce 1/2 teaspoon sesame oil 1 tablespoon chopped fresh cilantro 1 teaspoon dried seaweed (you can use crumbled Japanese nori sheets as a substitute) 1 teaspoon dried baby shrimp (found in Asian markets, they add a wonderful…

Spicy Tangy Fish with Pickled Greens

2025-10-11

Have you ever craved a dish that’s a whirlwind of flavors—tangy, spicy, and deeply savory all at once? If so, allow me to introduce you to your new favorite meal. This incredible poached fish dish, with its signature golden broth and tender, silky fish fillets, is a true masterpiece of flavors and textures. It might look and sound like something you could only order at a high-end restaurant, but I’m here to tell you a secret: you can absolutely make this showstopper at home. In just about an hour, you can transform a handful of ingredients into a complex, satisfying, and utterly addictive meal. The preparation is straightforward, focusing on building layers of flavor that come together in a spectacular finish. Get ready to impress your friends, your family, and most importantly, yourself! Before you start, let’s gather our ingredients. The key to this dish is balancing the sour, spicy, and savory notes, so getting the right components is important. But don’t worry, many of these have easy-to-find substitutes. For the Fish and Marinade: 1.5 lbs (about 700g) firm white fish fillets, such as cod, halibut, or tilapia (catfish also works beautifully) 1 egg white 1 tbsp Shaoxing cooking wine (or dry sherry) 1 tbsp cornstarch 1/2 tsp salt 1/2 tsp white pepper 1 tbsp neutral oil (like canola or vegetable oil) For the Broth and Assembly: 1 cup Sichuan pickled mustard greens (Suan Cai). This is the star ingredient, found in vacuum packs at most Asian markets. Its unique tangy flavor is hard to replicate, but in a pinch, you could try well-rinsed sauerkraut, though the taste will be different. The head and bones from your fish (optional, but adds incredible depth to the broth) 3 cloves garlic, minced, divided 1-inch piece of ginger, sliced 2-3 pickled red chilies,…

Sichuan Spicy Shredded Potato Salad

2025-09-28

Get ready to meet your new favorite summer side dish! If you think potato salad has to be a heavy, creamy affair, this vibrant recipe will completely change your mind. This is a refreshingly light, crisp, and incredibly addictive potato salad that comes together in just 20 minutes. It’s a brilliant example of how simple ingredients can create a flavor explosion. The core technique is blanching, which quickly cooks the potato shreds so they remain wonderfully crisp-tender, almost like noodles. The real magic happens in the dressing, a classic Sichuan flavor combination known as “mala” — a one-two punch of numbing tingle from Sichuan peppercorns and fiery heat from chili oil, all balanced with savory and aromatic notes. It’s unbelievably easy to make, even for beginners, and the result is a zesty, appetite-whetting dish that will have everyone asking for the recipe. To create this delightful dish, you’ll need a handful of ingredients, most of which you might already have or can easily find. Here’s your shopping list: For the Salad: Potatoes: 3 medium-sized potatoes. Waxy varieties like Yukon Gold or red potatoes work best as they hold their shape beautifully and won’t turn mushy. Cilantro: 1 small bunch, for a fresh, herbal note. Green Onions (Scallions): 2 stalks, to add a mild, crisp bite. For the Dressing: Light Soy Sauce: 1 tablespoon. This is your primary source of salty, savory flavor. Any standard all-purpose soy sauce will do. Dark Soy Sauce: 1 teaspoon. This is mainly for color, giving the potatoes a beautiful amber hue and adding a subtle hint of molasses-like sweetness. If you don’t have it, you can skip it or add a tiny bit more light soy sauce. Toasted Sesame Oil: About ½ teaspoon. Just a few drops are needed as its nutty aroma is quite…

Spicy Garlic Glass Noodle Salad

2025-09-10

Are you searching for a dish that is effortlessly light yet bursting with an incredible depth of flavor? Look no further. This vibrant noodle salad is a true showstopper, ready in under an hour and so simple to prepare that it’s bound to become a staple in your light lunch or side dish rotation. The star of the show is the slippery, satisfying glass noodles, which act as the perfect canvas for a colorful medley of crisp, fresh vegetables. What truly sets this dish apart is its tantalizing dressing—a bold and zesty dance of savory garlic, tangy vinegar, and a gentle kick of heat. It’s a no-fuss recipe that relies on a simple tossing technique, making it perfect for even the most novice of home cooks. Get ready to awaken your taste buds with a dish that is as beautiful to look at as it is to eat. To bring this delightful salad to life, you’ll need a handful of fresh ingredients and some key pantry staples. The beauty of this recipe lies in its flexibility, so feel free to adjust to your personal taste. Here’s what you’ll need for about 2-4 servings: For the Salad: Glass Noodles: 100g (about 3.5 oz). These are also known as cellophane noodles or mung bean vermicelli. They are naturally gluten-free. Cucumber: 1 medium English or Persian cucumber. These varieties have thin skin and fewer seeds, making them ideal for eating raw. Carrot: 1 medium carrot, peeled. Cilantro: A small bunch, about 1/2 cup, roughly chopped. If you’re not a fan of cilantro, you can substitute it with fresh parsley or mint for a different flavor profile. Chilies: 2-3 bird’s eye chilies, finely minced. These pack a punch! For less heat, you can use one serrano pepper or a generous pinch of red pepper…