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Two Broth-Based Comfort Soup Recipes to Try Whether You’re A Culinary Pro or Not

Are you team chicken ramen or ABC pork ribs macaroni soup?

On this side of the world, we’re into day nine of quarantine or what we’re calling a circuit breaker in Singapore. Like anyone else, I have had far too much time on my hands. At this point, I might have spent more time at home than I have the whole of last year. I’m not complaining though. I am beyond thankful for all the quality time I’ve been able to devote to my family. Along the way, I’ve also discovered a newfound love for cooking. If you’ve been keeping up with me over on the ‘gram, you’d know I’ve been spending a fair bit of time in the kitchen.

Move along Yoyokulala, Chef Foodlala has entered the building. Trying out various recipes has been a whole lotta fun – who would’ve thought I had it in me to dish out a mean plate of Tonkatsu? In the process, my long forgotten food account, Yoyofoodlala, has gotten a new lease of life. It’s now a visual documentation of my cooking escapades. I love sharing the process with you guys which brings me to my latest foray into the culinary realm – a livestream cooking session with a great friend of mine and an excellent home chef, Danielle Peita Graham.

With a cookbook and kitchenware line under her belt, Danielle is far more of a culinary maestro than I am. If you had missed the earlier livestream session, fret not, I gotchu. For lunch, Danielle demonstrated her ramen with chicken, egg and bamboo shoots recipe. A tad too complicated for a novice, I decided to stick to a beginner-friendly macaroni soup alternative. I’ve listed both recipes down below for you to have a hand at. It’d be thoroughly satisfying both on the palate and with knowing you’ve accomplished something for the day – you can take my word for it. Do tag both Danielle and I if you do try either of the recipes, we’d love to see it. Bon appétit, ladies!



4 free-range eggs
800 g fresh ramen noodles
or 300 g dried ramen noodles
12 cups chicken stock (page 034)
400 g organic chicken thigh
fillets, sliced
1/2 cup red miso paste
1 cup tinned bamboo shoots, rinsed,
drained and sliced
1/2 cup fresh black (cloud ear or wood
ear) fungus, coarsely chopped
3 cups snow pea shoots
1 spring onion, finely chopped
1 tablespoon chilli oil (optional)
2 nori sheets, cut in half


1. Cook the eggs in a small saucepan of simmering water over medium-low heat for 10 minutes, or until hard-boiled (or for 7 minutes for soft-boiled). Remove the eggs and peel under cold running water. Cut in half lengthways and set aside.
2. Add 6 cups water to a medium saucepan and bring to the boil over high heat. Add the ramen noodles and cook for 3 minutes. Drain and rinse with cold water. Set aside.
3. Put the stock in a large heavy-based saucepan over high heat and bring to the boil. Add the chicken and miso paste and cook, stirring, for 2 minutes, or until the chicken is cooked through and the miso paste has dissolved.
4. Divide the noodles between four bowls and ladle the soup over. Add the bamboo shoots, black fungus and egg halves. Top with snow pea sprouts, spring onion, chilli oil, if using, and nori. Serve immediately.




2 small onions, peeled and diced
2 potatoes, peeled and diced
4 tomatoes, chopped
1 corn, chopped into 4
4 big pieces of pork bone


1. Put all the ingredients into a 2-litre large pot filled with water. Cook in high heat for 10 minutes before turning the fire down to medium. Continue cooking in medium heat for 1 hour and 20 minutes.
2. At the end of the 1 hour and 30 minutes, scoop the broth into a separate pot. Add macaroni and bring to a boil for 10 minutes.
3. Divide the macaroni into a bowl and ladle the broth over. Add the vegetables and pork ribs. Top with spring onions. Serve immediately.

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