@llangley@stolicat First it has to be made fresh. second, it needs to be in Japan. Third, think of a hot humid Summer day in Tokyo.
Not likely a good February dish, and not with store-bought noodles and sauce.
None. I worked a short term temp job at a Chinese Noodle factory. I never ever want to see anymore, Ever! It is all the same, the Only difference is the Flavor pak included. It don’t matter, Square or Cup!
My homemade turkey noodle soup, which I used to make from the bones and scraps of the thanksgiving turkey. I don’t make it any more though, now that we have chickens- it’s more fun to watch them go full piranha on the carcass, and it makes them so happy to get such a good treat.
@aetris@Pony Turkey mulligatawny is pretty rad. See also: Turkey curry, and just about any recipe that uses shredded/chopped cooked chicken, just sub the turkey.
@Kyeh Udon is top broth. Goes great with the thick, satisfying buckwheat noodles. Love it.
Green onion? Sign me up.
“Fish Cake”? That is not fish, that is not a cake, that is not a good garnish.
Tempura on top? …Crispy tempura? sitting in broth?
Udon, you are making some unforced errors here which could be easily corrected.
I have never seen that unnatural pink construct “kamaboko” in any context other than a bowl of soup. If it’s so great, why doesn’t it appear elsewhere?
Fish cake on a bun
Kamaboko flavored chips
Fish cake slice replacing bacon on a burger
Fish cake sushi roll
I already know the reason why: It’s not great.
In my opinion, there are two reasons this still exists as a product: 1) “tradition” 2) “superstition”
@806D2701 Probably tradition.
My mother’s Japanese; every restaurant I’ve ever ordered udon from served it with a slice of kamaboco. It’s not my favorite, but I don’t hate it; it’s like eating baloney but made from fish. I would use a poached egg in my homemade udon. Feel free to post a superior picture if you want. This is just one that looked easy to recognize IMO.
@Kyeh Definitely a poached egg! I think I was too harsh in criticizing kamaboco, it doesn’t seem to pop up except in this dish. Yep, just a small slice of fish baloney, no big deal. Despite my nitpicking about toppings, Udon is my favorite.
I really appreciate your clarifying the difference between Udon noodles and Soba noodles, I didn’t understand that.
@aetris I get sidetracked easily. I thought of wonton noodle soup which made me think of the wonton dumplings floating in the broth and then my mind jumped to albondigas meatball soup. Noodles got lost along the way.
@macromeh I’m actually a neutral soup. I’m indifferent on Onion Soup. Far from my favourite soup, but I’ll eat it. My username comes from the fact I never use the same username on any two forums because of a past history of being stalked, so I always choose something completely random as my username.
@tommd57 A fine soup indeed. I prefer when it isn’t too sweet. When I have this, my brain thinks I’m eating straight pasta sauce, and I crave some bread or starch.
@steeltoesenator Looks good. Need to include more of the picture that has a legible recipe! (Even though like most Southern cooking which I assume this is, it’s basically, make some broth, throw in some of that, then a bit of the other thing, and mess with it until you like it.)
Given the Choices I chose Pho…
but my true answer is Sukiyaki… at least the way it was made at the one Thai Restaurant in town. ( now closed. a victim of the pandemic)
and yes, I know Sukiyaki is Japanese, WTF it was doing on the menu of a Thai Restaurant, IDK.( we are in NW OH) but Damn was it good, and “cured” whatever ailed ya!
@earlyre I might be remembering some of the story wrong, but my parents were friends with a Japanese student back when they were in college. At some point he taught them how to make sukiyaki.
I have no idea if what you had is at all like the sukiyaki I grew up on, but we definitely like it. As a kid I avoided the mushrooms, but now they’re fine.
(To be clear, I didn’t “grow up” on it like it was a common meal. It was more prep work than most of our dinners, so it was not terribly common. But we were always excited for the special occasions we got to have it.)
Oh, and then there is Shabu-Shabu which is hot broth heated at your table and you take servings of thinly sliced quality meat, and vegetable, and quickly cook them in the broth. It is a group thing. Also, as I recall, pretty expensive if you are at a place that uses the good Wagyu beef. The only experience I had with it was in Japan (luckily our company sales guy was paying).
Oddly I think I recently saw thinly-sliced high quality beef at a Costco described as beef for Shabu-Shabu so maybe people are doing it here now.
@Cerridwyn@yakkoTDI Homemade Chicken and dumplings are so good when made right. Back when my mom still remembered how to cook. She would bring Chicken and Dumplings to her church potluck. The crockpot used to transport them to the church was scraped clean every time. Her recipe is made from scratch and not really that complicated. So when her church published a cookbook and they asked me for recipes. I submitted her dumplings recipe. When I got a copy, I was so disappointed that they had three recipes for chicken and dumplings in the cookbook. One made with flour tortillas, one with canned biscuits and one with bisquick. None of which were her recipe of course. Those other recipes are abominations.
@ironcheftoni@yakkoTDI well Bisquick really isn’t cuz it’s just flour and stuff added to it, but with flour tortillas that is definitely an abomination. And can biscuits is a hack but dumplings are easy to make no matter which way you do
2/3 cup chicken stock
2 teaspoons chicken fat from defatted chicken broth
1/2 teaspoon salt
1 1/2 to 2 cups flour
1 pound chicken pieces, cooked and deboned; reserving broth
additional chicken broth if necessary
1 tablespoon or more milk
Black Pepper to taste
Combine chicken stock, chicken fat and salt in a glass bowl. Microwave on high for 1 minute. Add enough flour to make a stiff dough. Roll dough out on lightly floured board real thin. Cut into one inch strips and tear strips into bite sized pieces. Let rest for 5 minutes.
Measure 4 cups chicken broth adding additional broth if needed. Bring chicken broth to a gentle boil in stockpot. I actually use a large deep skillet. Add dumplings to hot broth. Cover and simmer for 5 minutes. Add chicken, milk and pepper blending well. If too thick, add more milk. Serve hot.
@ironcheftoni@Kyeh@yakkoTDI I make it very differently than I did 30 years ago. Mostly because I eat differently than I did 30 years ago. I make more of a chicken stew. And even take the broth stock and thicken in a tiny bit with either flour or cornstarch. Brant to a boil and then cook the dumplings. If you use this quick it’s pretty simple. For everyone cup of Bisquick you use a third of a cup of milk. Then you you add it to the stew when it’s boiling or soup whichever way you want to do it. Then you cover it for 10 minutes uncover it for 10 minutes. The original Bisquick back when it had buttermilk in it made a really light fluffy dumpling. It’s a little bit denser these days but still quite good that cup of Bisquick will feed about three to four people depending on how much do you make or if you’re old like me any smaller serving than you used to I think the last batch I made made five servings. But I’m not eating nearly as much carbs as I did when I was young either
@Cerridwyn@ironcheftoni@yakkoTDI I never remember that dumplings are an option when I’m putting together a stewy kind of meal. I tend to rotate between rice/pasta/potatoes most of the time.
A good pho is good for what ails you on a cold day. Actually any Asian soups. Hot and sour will definitely clear out your sinuses. There’s a local Chinese place that does hand pulled noodles for soups and stir fry. The guy that makes them is really popular on social media. Just look up East Wall Mr Charlie on any platform and you can see him in action
@ironcheftoni I totally concur. I adore pho. Anytime I’m sick or don’t feel great the Englishman goes out and gets it from one of my favorite spots. There was a point where we went for pho all but one day one month at the last restaurant I worked in. It was the best fuel for a long service. It’s probably one of my favorite breakfast options too.
After eating real ramen, it’s hard to call these instant salt noodles “ramen.” Sadly, I would guess most Americans only know instant ramen as ramen. Sort of like all those unfortunate states that think Taco Bell is Mexican food.
@goldnectar Eh, it’s just lazy convenience food. Like I make homemade soup a lot, but tonight I just opened a can of Campbell’s Chunky; it’s not very good but it was quick!
Anything touched by his noodly appendage!
Pho, if made to a true Vietnamese recipe.
cold Soba
@llangley I’ve had this and, well … maybe I had a badly made version
@llangley @stolicat First it has to be made fresh. second, it needs to be in Japan. Third, think of a hot humid Summer day in Tokyo.
Not likely a good February dish, and not with store-bought noodles and sauce.
None. I worked a short term temp job at a Chinese Noodle factory. I never ever want to see anymore, Ever! It is all the same, the Only difference is the Flavor pak included. It don’t matter, Square or Cup!
My homemade turkey noodle soup, which I used to make from the bones and scraps of the thanksgiving turkey. I don’t make it any more though, now that we have chickens- it’s more fun to watch them go full piranha on the carcass, and it makes them so happy to get such a good treat.
@Pony - There needs to be a thread for best Thanksgiving-leftover turkey dish. Turkey tetrazzini gets old FAST.
@aetris @Pony Turkey mulligatawny is pretty rad. See also: Turkey curry, and just about any recipe that uses shredded/chopped cooked chicken, just sub the turkey.
@jitc - Turkey curry is great; I’ll have to try the mulligatawny: boiling the carcass down is a big part of what I was thinking about.
@aetris that’s what my grandma always did with chicken carcasses for her chicken and dumpling soup. I bet you could do the same with turkey.
/showme Cats hating Chinese Noodle!
@mediocrebot 9 cats out of 10 agree…
@mediocrebot @phendrick the 10 still agree that it hates it, but wants to answer differently.
@mediocrebot @mycya4me @phendrick
And they all agree:
Even tho they hate it, no one else has any right to eat to.
None for humans.
None for dogs most especially.
None for any other being
It needs to sit there so that cats can continue hating it.
/giphy “cat hates soup”
Udon
@Kyeh Udon is top broth. Goes great with the thick, satisfying buckwheat noodles. Love it.
Green onion? Sign me up.
“Fish Cake”? That is not fish, that is not a cake, that is not a good garnish.
Tempura on top? …Crispy tempura? sitting in broth?
Udon, you are making some unforced errors here which could be easily corrected.
@806D2701
on the side, myself. I like kamaboko 
, it’s okay. Udon is wheat noodles, though - the buckwheat is soba. 
I prefer the tempura
I have never seen that unnatural pink construct “kamaboko” in any context other than a bowl of soup. If it’s so great, why doesn’t it appear elsewhere?
I already know the reason why: It’s not great.
In my opinion, there are two reasons this still exists as a product: 1) “tradition” 2) “superstition”
@806D2701 Probably tradition.
My mother’s Japanese; every restaurant I’ve ever ordered udon from served it with a slice of kamaboco. It’s not my favorite, but I don’t hate it; it’s like eating baloney but made from fish. I would use a poached egg in my homemade udon. Feel free to post a superior picture if you want. This is just one that looked easy to recognize IMO.
@Kyeh Definitely a poached egg! I think I was too harsh in criticizing kamaboco, it doesn’t seem to pop up except in this dish. Yep, just a small slice of fish baloney, no big deal. Despite my nitpicking about toppings, Udon is my favorite.
I really appreciate your clarifying the difference between Udon noodles and Soba noodles, I didn’t understand that.
Wonton noodle soup.
Albondigas is a close second.
@tweezak confused - wontons AND noodles?
@stolicat @tweezak Maybe the wontons are of noodles.
/showme wontons with noodles curled up inside
@tweezak - I’m not seeing the noodles?
@aetris I get sidetracked easily. I thought of wonton noodle soup which made me think of the wonton dumplings floating in the broth and then my mind jumped to albondigas meatball soup. Noodles got lost along the way.
@stolicat Indeed. Wonton soup without noodles is only just OK. Try wonton noodle soup the next time you can. Thank me later.
@tweezak - For whatever it’s worth, I’d rather have noodles than zucchini in that soup!
Most soup is good soup
@OnionSoup Are you a Good Soup or a Bad Soup?
@macromeh @OnionSoup Always Bad, soup is icky, all that is!
@macromeh @mycya4me @OnionSoup https://monkeyisland.fandom.com/wiki/The_Goodsoup_Plantation_Resort_Hotel_and_Casino
You’re fans of goulash aren’t you
@macromeh I’m actually a neutral soup. I’m indifferent on Onion Soup. Far from my favourite soup, but I’ll eat it. My username comes from the fact I never use the same username on any two forums because of a past history of being stalked, so I always choose something completely random as my username.
@macromeh @OnionSoup @pakopako This includes 100% of all Soups, stews ect,
Tomato basil
@tommd57 A fine soup indeed. I prefer when it isn’t too sweet. When I have this, my brain thinks I’m eating straight pasta sauce, and I crave some bread or starch.
Is fettuccine alfredo a soup?
@2many2no - Depends how much cream you use!
@2many2no
Surely you already know it’s pasta with sauce, and sauce isn’t a kind of soup.
Is Water a soup?
Is Ketchup a soup?
Is Jello a soup?
Is pudding a soup?
How about tea?
The Internet is a real sucker about getting drawn into arguments about definitions, categories, subcategories.
Kao soy, or basically any other Thai noodle soup.
/image kao soy
@Weboh Oh, YES! There’s a restaurant in town that serves it and it’s ambrosia in a bowl, just SO GOOD!
Do the vegetable strips in tom kha gai count as noodles?
I’m not sure if it counts as “better” than phở from The Green Papaya (now closed), but it’s the same tier.
@xobzoo Tom kha is the best chicken soup when I’m sick
“You had me at NOODLE”
@chienfou TWSS.
No noodles involved but this black-eyed pea and greens soup is pretty damned good.
@steeltoesenator Looks good. Need to include more of the picture that has a legible recipe! (Even though like most Southern cooking which I assume this is, it’s basically, make some broth, throw in some of that, then a bit of the other thing, and mess with it until you like it.)
Given the Choices I chose Pho…
but my true answer is Sukiyaki… at least the way it was made at the one Thai Restaurant in town. ( now closed. a victim of the pandemic)
and yes, I know Sukiyaki is Japanese, WTF it was doing on the menu of a Thai Restaurant, IDK.( we are in NW OH) but Damn was it good, and “cured” whatever ailed ya!
@earlyre I might be remembering some of the story wrong, but my parents were friends with a Japanese student back when they were in college. At some point he taught them how to make sukiyaki.
I have no idea if what you had is at all like the sukiyaki I grew up on, but we definitely like it. As a kid I avoided the mushrooms, but now they’re fine.
(To be clear, I didn’t “grow up” on it like it was a common meal. It was more prep work than most of our dinners, so it was not terribly common. But we were always excited for the special occasions we got to have it.)
Oh, and then there is Shabu-Shabu which is hot broth heated at your table and you take servings of thinly sliced quality meat, and vegetable, and quickly cook them in the broth. It is a group thing. Also, as I recall, pretty expensive if you are at a place that uses the good Wagyu beef. The only experience I had with it was in Japan (luckily our company sales guy was paying).
Oddly I think I recently saw thinly-sliced high quality beef at a Costco described as beef for Shabu-Shabu so maybe people are doing it here now.
Good soup is a tour of the refrigerator, freezer and pantry.
I actually do not usually use noodles. I prefer grains or if beef, potatoes, and occasionally dumplings (southern US style, not Asian)
@Cerridwyn Sounds like how I make soup except for the dumplings. Maybe I should learn to make them.
@Cerridwyn @yakkoTDI Homemade Chicken and dumplings are so good when made right. Back when my mom still remembered how to cook. She would bring Chicken and Dumplings to her church potluck. The crockpot used to transport them to the church was scraped clean every time. Her recipe is made from scratch and not really that complicated. So when her church published a cookbook and they asked me for recipes. I submitted her dumplings recipe. When I got a copy, I was so disappointed that they had three recipes for chicken and dumplings in the cookbook. One made with flour tortillas, one with canned biscuits and one with bisquick. None of which were her recipe of course. Those other recipes are abominations.
@ironcheftoni @yakkoTDI well Bisquick really isn’t cuz it’s just flour and stuff added to it, but with flour tortillas that is definitely an abomination. And can biscuits is a hack but dumplings are easy to make no matter which way you do
@Cerridwyn @ironcheftoni @yakkoTDI
Could you give it to us?!
@Cerridwyn @Kyeh @yakkoTDI
Old Fashioned Chicken and Dumplings
2/3 cup chicken stock
2 teaspoons chicken fat from defatted chicken broth
1/2 teaspoon salt
1 1/2 to 2 cups flour
1 pound chicken pieces, cooked and deboned; reserving broth
additional chicken broth if necessary
1 tablespoon or more milk
Black Pepper to taste
Combine chicken stock, chicken fat and salt in a glass bowl. Microwave on high for 1 minute. Add enough flour to make a stiff dough. Roll dough out on lightly floured board real thin. Cut into one inch strips and tear strips into bite sized pieces. Let rest for 5 minutes.
Measure 4 cups chicken broth adding additional broth if needed. Bring chicken broth to a gentle boil in stockpot. I actually use a large deep skillet. Add dumplings to hot broth. Cover and simmer for 5 minutes. Add chicken, milk and pepper blending well. If too thick, add more milk. Serve hot.
@Cerridwyn @ironcheftoni @yakkoTDI
Thank you!!!
@ironcheftoni @Kyeh @yakkoTDI not my style of dumpling. My grandmother and mother did more like a drop biscuit than a rolled one. Quicker too.
@Cerridwyn @ironcheftoni @yakkoTDI I kind of love all dumplings.
@ironcheftoni @Kyeh @yakkoTDI I make it very differently than I did 30 years ago. Mostly because I eat differently than I did 30 years ago. I make more of a chicken stew. And even take the broth stock and thicken in a tiny bit with either flour or cornstarch. Brant to a boil and then cook the dumplings. If you use this quick it’s pretty simple. For everyone cup of Bisquick you use a third of a cup of milk. Then you you add it to the stew when it’s boiling or soup whichever way you want to do it. Then you cover it for 10 minutes uncover it for 10 minutes. The original Bisquick back when it had buttermilk in it made a really light fluffy dumpling. It’s a little bit denser these days but still quite good that cup of Bisquick will feed about three to four people depending on how much do you make or if you’re old like me any smaller serving than you used to I think the last batch I made made five servings. But I’m not eating nearly as much carbs as I did when I was young either
@Cerridwyn @ironcheftoni @yakkoTDI I never remember that dumplings are an option when I’m putting together a stewy kind of meal. I tend to rotate between rice/pasta/potatoes most of the time.
A good pho is good for what ails you on a cold day. Actually any Asian soups. Hot and sour will definitely clear out your sinuses. There’s a local Chinese place that does hand pulled noodles for soups and stir fry. The guy that makes them is really popular on social media. Just look up East Wall Mr Charlie on any platform and you can see him in action
@ironcheftoni I totally concur. I adore pho. Anytime I’m sick or don’t feel great the Englishman goes out and gets it from one of my favorite spots. There was a point where we went for pho all but one day one month at the last restaurant I worked in. It was the best fuel for a long service. It’s probably one of my favorite breakfast options too.
Pho or Tom Kha Gai
In what world is Wedding Soup a noodle soup?!
@enville I know quite a few recipes that call for ditalini which would make it a noodle soup.
@sillyheathen tiny little pastini , perhaps even up to rice sized, so pasta soup perhaps, but do those really qualify as “noodles”?
@enville
After eating real ramen, it’s hard to call these instant salt noodles “ramen.” Sadly, I would guess most Americans only know instant ramen as ramen. Sort of like all those unfortunate states that think Taco Bell is Mexican food.
@goldnectar Eh, it’s just lazy convenience food. Like I make homemade soup a lot, but tonight I just opened a can of Campbell’s Chunky; it’s not very good but it was quick!