The best thing about Jinyam, and it’s no secret, is the way it’s made.
A single ingredient, water, that you can get at most grocery stores, has a shelf life of about 10 years.
The key to making the broth the way Jinyas is made is to take a blend of ingredients, add them to boiling water, then add the water slowly over a long period of time, to prevent it from spoiling.
That way, the broth is still fresh and tastes just as good as when it was made.
It’s a good way to prepare your own jinyas, but what if you want to make a different kind of jinyan?
You can easily make Jinyan noodles at home by adding different ingredients and adding water slowly.
When you’re ready to make jinyam soup, start with a basic broth that’s not too thick or too thick, and add other ingredients that you like and don’t need.
Add a little bit of salt to the broth, a few drops of vinegar and sugar if you’d like.
You’ll want a little extra flavor and a little more noodles for the noodles to hold their shape.