Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Sambar

Ingredients

• Servings: 4
• 1 cup yellow split peas (tuvar dal)
• 2 cups water
• 1/2 cup tamarind pulp
• 1/2 cup water
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon yellow lentils (chana dal)
• 1 tablespoon unsweetened flaked coconut
• 2 dried red chile peppers
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• place yellow split peas in a saucepan with 2 cups water and bring to a boil. reduce heat to medium-low, and cook until soft, about 15 minutes. in another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. bring to a boil over medium-high heat. add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
• meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. bring to a boil once again, then remove from the heat and set aside.
• heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. serve hot.

Carrots And Rice

Ingredients

• Servings: 12
• 1 cup sliced carrots
• 3 tablespoons minced onion
• 4 1/2 cups water
• 2 teaspoons salt
• 2 cups uncooked long grain white rice
• 1/2 cup white sugar
• 1 cup half-and-half cream
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large saucepan, combine carrots, onion, water, and salt. bring to a boil, reduce heat to medium, and simmer for 10 minutes. stir in rice. reduce heat to low, and cover pan. allow to steam for 20 minutes.
• stir sugar, half-and-half, and butter into rice mixture. consistency should be creamy, not dry. stir in some milk if necessary. remove from heat, and serve immediately.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

vagharela bhath

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 2 sprigs fresh curry leaves
• 1 pinch asafoetida powder
• 1 onion, minced (optional)
• 1 cup finely chopped potatoes
• 4 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon white sugar
• salt to taste
• 4 cups cold, cooked white rice
• 3 tablespoons lime juice, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the oil in a large skillet over medium heat. fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. cook and stir the mixture until the potatoes are tender, about 10 minutes.
• crumble the rice into the skillet, breaking the grains apart as best you can. stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. add the lime juice and cilantro to serve.

alu baigan

Ingredients

• Servings: 4
• 1 eggplant
• 2 large potatoes, cut into 3/4 inch cubes
• 1/4 cup vegetable oil
• 3 teaspoons black mustard seed
• 1 medium onion, sliced
• 1/2 teaspoon chili powder
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 teaspoons garam masala
• 2 teaspoons caraway seed
• 1/4 cup soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• fill a large bowl with cold water. cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. pour the oil and mustard seeds into a pot, and place over medium heat. cook until the seeds begin to pop, being careful not to burn. stir in the onion, and cook until tender. sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
• drain the eggplant, add it to the pot, and fry it for a few minutes. pour in the potatoes, and soy sauce, then add enough water to cover. turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Chinese Chicken Fried Rice I

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. then add rice and stir thoroughly.
• finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

best teriyaki sauce

Ingredients

• Servings: 3
• 1 cup soy sauce
• 1 cup ruby red grapefruit juice
• 1/3 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon ground ginger
• 1 habanero pepper, halved and seeded
• 4 cloves garlic, smashed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. strain sauce to remove pepper and garlic. refrigerate in a covered container until ready to use.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

greek stuffed tomatoes and peppers (yemista)

Ingredients

• Servings: 12
• 8 large ripe tomatoes
• 4 large green bell peppers
• 1/4 cup butter
• 1 onion, diced
• 1 clove garlic, minced, or to taste
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• 1/2 cup water
• 1 1/2 cups converted (parboiled) rice (such as uncle ben's®)
• 1/2 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• cut off tops of tomatoes, leaving 1 corner still attached to create a lid. scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• preheat oven to 375 degrees f (190 degrees c).
• heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. add rice and bring to a boil; remove skillet from heat. spoon beef-rice mixture into tomatoes; place tops filled tomatoes and arrange them into the baking dish with lid sides down.
• stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
• bake in the preheated oven for 30 minutes. turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

pho-vietnamese noodle soup

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans chicken broth
• 2 star anise pods, or more to taste
• 3/4 tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup chopped carrots
• 1/2 (8 ounce) package dried thin rice noodles
• 1 tablespoon chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
• bring a separate pot of water to a boil. remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. drain water and rinse noodles under cold water.
• remove star anise from broth mixture.
• pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.