Set a large pot over high heat. Add water and bring to a boil.
Add dashi and mix until dissolved. Then lower heat to medium.
To a small bowl add miso paste and 1 tablespoon of water. Whisk to thin slightly. Pour thinned miso into the dashi and whisk until well combined. Add tofu and nori. Simmer until heated through.
Serve in a small bowl and top with sliced green onions. ENJOY!
First, line a 8 x 8-inch or a 9 x 9-inch baking dish with parchment or waxed paper and grease pan or spray with cooking spray. In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Next, add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, for about 30 minutes. Enjoy.
In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain oil.
Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper.
Next, in a small bowl, mix together the ricotta, Parmesan, and salt. Soup is done, enjoy with a dollop of the cheese mixture.
Simmer turkey and water in a large pot until all the turkey meat falls off the bones. Strain into another pot to remove small bones. Reserve turkey meat. Add water to broth or canned broth to make 3 quarts since some water simmered away. Add meat, rice and ginger root to broth. Bring to a boil, then simmer about 1 hour. Stirring occasionally. Add salt, green onion and cilantro just before serving. ENJOY!
Heat the potatoes and broth in a 4-quart saucepan over high heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes and reserve 1/4 cup broth. While the potatoes are cooking, heat the oven to 375 degrees. Mash the potatoes with the soup, cream cheese and reserved broth. Season with salt and pepper. Spoon the potato mixture into a lightly greased 2 1/2-to 3-quart shallow baking dish. Stir the panko, butter and everything bagel seasoning in a small bowl. Sprinkle over the potato mixture. Bake for 25 minutes or until hot and the panko mixture is golden brown. Enjoy.