JollyJellyfish+FollowOld-Fashioned Rivels: The Easiest Soup Pasta EverMix together 1 cup of flour and a pinch of salt in a bowl. Crack in 1 egg and stir until you get a crumbly dough. It should look like little pebbles, not a smooth ball. Bring your favorite chicken or potato soup to a gentle boil. Drop the dough bits in by pinching off small pieces or rubbing the dough between your fingers right over the pot. Let the rivels cook for about 3-4 minutes. They’ll float to the top and look a little puffy when they’re done. Serve hot and enjoy! These little noodles soak up the flavor and make any soup heartier. I love how simple and rustic they are—definitely a comfort food from the past that deserves a comeback. #homemadepasta #comfortfood #souprecipe #Food #Cooking60Share
AstralAura+FollowClear Soup at Home: Consommé Basics You Need to TryStart with a rich, flavorful broth—chicken, beef, or veggie all work. The better your base, the better your consommé. Whisk together egg whites (or try agar or gelatin for a modern twist) with a splash of cold water and some chopped veggies. Stir this mixture into your cold broth. Gently heat the pot and stir constantly until it’s just warm. Then stop stirring and let it slowly come to a simmer. Don’t let it boil! The egg whites (or alternative) will form a "raft" that traps impurities. Once the raft forms, poke a hole in the center to let the liquid bubble through. Simmer gently for about 45 minutes, skimming off any foam. Carefully ladle the clear liquid through cheesecloth. That’s your consommé—crystal clear and super tasty. Patience is key, but the result is totally worth it. #Consommé #SoupRecipe #CookingTips #Food #Cooking10Share
IvoryIllusion+FollowOha Soup in Minutes: My Go-To Nigerian Comfort FoodStart by boiling your favorite meats (I love using goat meat and beef) with seasoning cubes, salt, and a little onion until they're super tender. Add smoked fish and dried shrimp for that deep, savory flavor. Let them simmer with the meat for about 10 minutes. Next, thicken the soup with cocoyam paste. Just mash boiled cocoyam and stir it in until the soup gets nice and thick. Pour in some palm oil for that signature color and taste. Let it cook for a few more minutes. Finally, stir in your fresh oha leaves. Don’t cook them too long—just enough for them to wilt and release their flavor. I always serve this with a big scoop of fufu. The combo is unbeatable! If you’ve never tried Oha soup, you’re missing out on a true Nigerian classic. #OhaSoup #NigerianFood #SoupRecipe #Food #Cooking40Share
