If I could only cook one dish for the rest of my life…
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Over the last few months, i’ve probably eaten some version of this noodle soup at least 4-5 times every week. You can pretty much get every single item you …
That's not a turnip, it's a parsnip!!
Yerr bek choy.
On a cold winter day NOTHING warms my soul more than a bowl of Asian noodle soup. I love that your choice wasn't a pricey chateaubriand, but a very humble bowl of Asian noodles. Mike I think you were Asian in a past life:).
Anyone else think the turnips looked more like parsnips?
I totally love your style of cooking/hosting!! I'm curious where do you get those wooden bowls from?
"Pho home cooks"
Freaking delicious" "u
Do the 1.5 speed and thank me later.
That’s Pho noodle right?
That’s a really nice pot
OMG — in love….
that electrical outlet on the right is messed up
Parsnip
Can i make the broth in the crockpot after i roast ? I feel weird leaving something in the stove for hrs lol
I was a little taken aback with your roasting. Do you roast the vegetables whole? And did you throw in the skin of the sharlotts? I don't have any experience so maybe roasting the vegetables over a long time at a lower heat gets them evenly roasted?! Can somebody help me out?
Parsnips, not turnips 😊
👍❤️😊
After cooking rice noodles I always always rinse them with HOT water and add to the soup, otherwise the noodles makes the soup thick and takes the taste away.
Pizza.
Just got into making stocks. Recipes I’ve done you put in fridge and skim fat off. Is it necessary? I see he didn’t show in video
Need a good vegetarian broth recipe, please;)!
eZ sub man! Thank you so much for this video, I'm gonna try this tonight! <3
That question is hard, because it depends on who you are cooking for. If it's for myself, a simple meat and cheese lasagna. For my wife, it could be honey garlic chicken wings/stir fry rice, for my daughter barbeque meatballs w/ rice. Cooking is just fun in general.
Thanks for sharing your video, however, think about a comment you made. You said we deserve to be taught YOUR COOKING style or interpretation of Korean cooking. Really? Remember where you got your inspiration from American boy.
Once you have the stock made its an easy soup to make and the stock can be added to all sorts of other dishes through out the rest of the week. Great recipe it has inspired me
After a lifetime of cooking, I love all various aspects of ethnic dishes. I have traveled and lived in every region of the world (Belgian diplomatic services career)… my least favourite is anything Asian and soup dishes, so any Asian soup is rock bottom for me. Favourite has to be almost anything Peruvian, their cuisine is explosive and luckily still undiscovered. If I had to settle for one dish for the small amount of time I have live on this planet, it’s the rare Peruvian fish version of a hearty chili con carne. OMG
I swear cooking at a high level is like going down a rabbit hole. Ridiculously intricate and time consuming. Not knocking on this guys skill though
for real he has no idea about cookin, looks like a dumpster
Asian noodle soup sounds to me like pasta with sauce since there are tons of Asian noodle soups
Handy tip, if you want your stock clear don't stir it.
Stop cooking and start fixing your electricity in your kitchen.
yum!