Soup
54 recipes
Zōni: Aichi-Style New Year Mochi Soup in Clear Broth
Zōni from Aichi, Japan: square mochi simmered ungrilled with chicken and greens in clear dashi. Learn the soy-last order, doneness cues and safe mochi eating.
Sōki: Okinawan Bone-In Pork Rib Soup with Kombu
Sōki jiru from Okinawa: bone-in pork ribs simmered with kombu and shiitake. Learn the skimming, the low simmer to a loose bone and the final broth balance.
Suimono: Japanese Clear Soup with Kombu and Bonito Dashi
Suimono, Japan's clear soup, built on kombu and bonito dashi. Learn the 150°F (65°C) and 195°F (90°C) kombu cues, straining without squeezing, and seasoning without a boil.
Garudhiya: Maldivian Clear Tuna Broth Served with Rice
Garudhiya is the clear Maldivian tuna broth eaten with rice. Learn to skim the foam, simmer gently until the fish flakes, and pick tuna outside the Maldives.
Soto Bogor: Bogor's Yellow Beef and Coconut Milk Soup
Soto Bogor is the yellow beef and coconut milk soup of Bogor, Indonesia. How to fry the turmeric paste, keep the coconut milk smooth and replace candlenuts.
Soto Kudus: Central Javanese Spiced Chicken Soup over Rice
Soto Kudus is the clear spiced chicken soup of Kudus, Central Java, eaten over rice in small bowls. Learn the spice paste, the oil-separation cue and swaps.
Soto Padang: West Sumatran Clear Beef Soup with Crisp Fried Beef
Soto Padang is the clear, coconut-free beef soup of Padang, West Sumatra. Learn to keep the broth clear, fry boiled beef crisp and swap spices abroad.
Tekwan: Palembang Fish Balls in Clear Shrimp Broth
Tekwan is Palembang's fish-ball soup in clear shrimp broth. Learn the cold fish paste, a stock from shrimp shells, and swaps for sago starch and jicama.
Sup Ekor: Malaysian Clear Oxtail Soup with Whole Spices
Sup ekor is Malaysia's clear, spiced oxtail soup. Learn to sear, tie a spice bundle, skim for a clear broth and judge tenderness by the meat leaving the bone.
Talabaw: Karen Bamboo Shoot and Fish Soup from Myanmar
Talabaw, the Karen bamboo shoot and fish soup from Myanmar, thickened with toasted rice. How to toast the rice, boil bamboo shoots safely, and swap the fish.
Súp Măng Cua: Vietnamese Wedding Crab and White Asparagus Soup
Súp măng cua, the white asparagus and crab soup that opens Vietnamese wedding banquets. Learn the clear broth, egg-white ribbons, and canned swaps.
Galbitang: Korean Beef Short Rib Soup with Radish (갈비탕)
How to make galbitang (갈비탕), the Korean soup of bone-in beef short ribs boiled with radish and onion. Based on Maangchi's written recipe for 2 servings, it covers soaking and a 10-minute blanch, two one-hour boils, straining and skimming the broth, and building the bowls, with optional starch noodles, egg-yolk strips and a spicy finish.
Gamjatang: Korean Pork Bone Soup with Potatoes and Perilla (감자탕)
How to make gamjatang, Korean pork bone soup, following Maangchi's current written recipe for 2 to 3 servings. Covers preparing the bones and napa cabbage, the 90-minute broth, the perilla seasoning paste, the order for adding vegetables, food safety, the recipe's limited substitutions, and its unresolved details.
Leg Soup: Yemenite Cow Foot Soup with Hawaij and Tomato (מרק רגל תימני)
How to make a Yemenite cow foot soup from a recipe by Boaz Brothers of Shuk HaTikvah, published by the FOODISH project of ANU Museum: two boils in plain water, soup hawaij, tomato, and a covered 8-hour simmer until the foot pieces are soft. Also covers choosing the foot pieces and hawaij, how it differs from related soups, and what the recipe does not specify.
Canh Khổ Qua: Southern Vietnamese Stuffed Bitter Melon Soup (Khổ Qua Nhồi Thịt)
How to make canh khổ qua dồn thịt, the Southern Vietnamese soup of whole bitter melons stuffed with pork and wood ear mushroom and simmered in a clear broth. A four-serving home recipe covering seeding and stuffing the gourds, keeping the broth clear, checking the filling with a thermometer, and the dish's place on the southern Tết table.
Hot and Sour Soup (Suān Là Tāng): A Chinese American Takeout-Style Family Recipe
How to make hot and sour soup (酸辣湯, suān là tāng) in the Chinese American takeout style, from a family recipe rooted in a US Chinese restaurant. Covers white pepper and distilled white vinegar, soaking lily flowers, wood ear and shiitake, two kinds of tofu, cornstarch thickening and egg ribbons, with safe cooking of the pork and honest notes on substitutions.
Haejang-guk: Korean Ox Bone and Napa Cabbage Soup with Doenjang (Ppyeo-haejangguk, 뼈해장국)
How to make ppyeo-haejangguk (뼈해장국), a Korean soup of long-simmered ox bone broth and napa cabbage seasoned with doenjang, garlic, green chili and fish sauce. It is one example from the wider haejangguk family of soups. Covers the four-hour bone broth, chilling and skimming, quick refrigeration in shallow containers, serving with rice and kimchi, and how this version differs from bean sprout, blood and pork backbone styles.
Beondegi-tang: Spicy Korean Silkworm Pupa Soup Made from a Can (번데기탕)
How to make beondegi-tang (번데기탕), a quick, spicy Korean soup of canned silkworm pupae with sliced garlic, gochugaru, scallion and Cheongyang chili. Follows one home cook's written recipe for 2, with the exact order of additions, how much can liquid goes back in, what the 150g on the can means, and allergy notes to read before you eat.
Gamja-ongsimi: Korean Potato Dumpling Soup (감자옹심이)
How to make gamja-ongsimi, the Korean soup of grated-potato dumplings, following Maangchi's anchovy-kelp stock version with its amounts and steps. Covers squeezing the grated potato in cloth, letting the starch settle, returning that starch to the dough, cooking the dumplings until they float, and how encyclopedia, regional and tourism sources describe the dish in Gangwon.
Gundruk ko Jhol: Nepali Soup of Dried Fermented Greens
How to make Gundruk ko Jhol, a sour, pungent broth built on gundruk, the dried fermented leafy greens of Nepal. This family version from the Nepali-speaking diaspora sautés red onion, garlic, ginger, green chilli and tomato in smoking-hot mustard oil, then brings the greens to a rolling boil. Covers what gundruk is, how it differs from achaar and from bean versions of the soup, and serving it with steamed rice.
Kuah Balung: Balinese Pork-Rib Soup with Lime Leaves and Lemongrass (Iga Babi)
How to make Kuah Balung, a Balinese pork-rib soup, from a measured recipe in a 2019 Gianyar culinary book. Covers pork ribs simmered with daun jeruk, daun salam and lemongrass, a freshly ground paste of shallots, garlic, turmeric, galangal, chili and ginger, honest notes on the Indonesian leaves and roots, a thermometer-based safety check, and how this soup differs from roasted and glazed Iga Babi.
Canh Khoai Mỡ: Vietnamese Purple Yam Soup with Minced Shrimp
How to make canh khoai mỡ, the Vietnamese soup of grated purple yam and minced shrimp that thickens on its own without dairy. Covers choosing frozen grated purple yam (and why taro or purple sweet potato won't do), marinating and safely cooking the shrimp, adding the yam only once the water boils, and finishing with fish sauce, culantro and rice paddy herb.
Chueotang: Korean Loach Soup with Dried Radish Greens (추어탕)
How to make chueotang (추어탕), the Korean soup of loach and dried radish greens, following one written recipe from Korea's Rural Development Administration. Covers simmering the loach with onion and ginger, rubbing the cooked fish through a sieve to separate the flesh, seasoning the radish greens with doenjang, gochujang and garlic, finishing with ground perilla, and serving sansho powder and chopped chili seasoning on the side. Also explains what the source does not specify and where substitutions stop working.
Soupe à l'oignon: Paris Halles-Style Onion Soup Gratinée
How to make soupe à l'oignon gratinée in the style of the Paris Halles: yellow onions gently stewed in butter and water under a lid, a light water-based broth, and a slice of country bread under Comté browned in individual grill-safe bowls. Covers the market history behind the dish, choosing liquid, bread and cheese, keeping the bread from sinking, safe bowls, and fixing common problems, for 4 servings.
Kjötsúpa: Icelandic Lamb Soup with Root Vegetables and Oats
How to make kjötsúpa, the Icelandic lamb soup, at home: bone-in lamb simmered with onion and herbs, then rutabaga, potatoes, carrots, oats and cabbage added in stages. Covers ingredient substitutes such as turnip and Herbes de Provence, how to judge each stage, and the dish's place in Icelandic food culture.
Bouneschlupp: Luxembourg Green Bean Soup with Smoked Bacon, Potatoes and Cream
How to make Bouneschlupp, the traditional Luxembourgish green bean soup, following a recipe published by the Luxembourg City Tourist Office. Covers smoked bacon, floury potatoes and cream, when to add frozen versus fresh green beans, how to season around salty bacon and stock, and how household versions with Mettwurscht and savory differ.
Caldo de Costilla: Colombian Beef Rib and Potato Soup
Caldo de costilla, Colombian beef rib broth with potatoes and cilantro, made in a deep pot with a blended onion, scallion and garlic base. Serve with arepa.
Suaasat: Greenlandic Meat and Rice Soup (Suassat)
How to make suaasat (also spelled suassat), the Greenlandic soup of simmered meat thickened with grain, adapted for home kitchens with chicken, onion, carrot and rice. Covers why seal is the traditional meat, how far chicken can stand in, the rice-or-barley choice, checking doneness by center temperature rather than the clock, and how to serve it with mustard.
New England-Style Clam Chowder: Clams and Potatoes in a Creamy White Broth
How to make New England-style clam chowder from the Chatham Pier Fish Market recipe: bacon fat, onion, potatoes, chopped clams, bottled clam juice and light cream. Covers building a smooth roux, a clam-heating check before the cream goes in, how to judge substitutions for clam juice, cream and bacon, and how the creamy style differs from clear Connecticut-style and tomato chowders.
Tafelspitz Recipe: Vienna's Boiled Beef and Broth
A tafelspitz recipe for Vienna's signature beef dish: a single cut of beef simmered gently with aromatics, charred onion and bay leaf. Includes the legend of Emperor Franz Joseph and Sacher, why the broth comes first, apple-horseradish Apfelkren and chive sauce.
Pot-au-Feu Recipe: French Home-Style Beef and Aromatic Vegetable Stew
Pot-au-feu explained the French home-cooking way: beef shank, aromatics, a cold-water start, low heat, a clear bouillon, storage, uses for leftover meat, and serving with mustard and cornichons, with ingredients easy to find and practical substitutes for a winter dinner.
Caldo Verde Recipe: Portugal's Green Soup of Potato, Kale and Chouriço
A proper caldo verde, Portugal's best-loved soup: a smooth potato base topped with paper-thin shredded kale and slices of chouriço. Learn the cuts, the timing for bright green kale, substitutions and the soup's cultural background.
Sharba Libiya Recipe: Libya's Mint Soup for Ramadan Nights
A recipe for sharba libiya, widely regarded as Libya's national soup, made with lamb, tomatoes, chickpeas, orzo, turmeric, cinnamon and plenty of dried mint. Its place on the Ramadan table, grating the tomatoes, the heat that keeps the meat tender, when the orzo is done, and serving with lemon.
Babbouche: Morocco's Street-Stall Spiced Snail Broth
How to make babbouche, the Moroccan street-stall snail broth, with food-grade escargots, mint, anise, and cumin. Covers sourcing, why not to forage, heat control, building the aroma, how to serve it, and storage.
Bissara Recipe: Morocco's Thick Dried Fava Bean Soup
Bissara is a Moroccan soup of dried fava beans simmered with garlic and finished with cumin and olive oil. Covers soaking, blending and reheating.
Harira: Moroccan Tomato, Lentil and Chickpea Soup for Breaking the Fast
Harira is Morocco's tomato-based soup of lentils, chickpeas, herbs and fine noodles, famous at Ramadan iftar. This recipe covers thickening with tedouira, with or without meat, herb substitutes, a lump-free finish, storage, reheating and FAQs.
Lablabi Recipe: Tunisian Chickpea Soup Over Torn Bread
Tunisian lablabi, in which stale bread is loosened by a thin chickpea soup. Covers the heat of cumin and harissa, canned versus dried chickpeas, a weeknight method with canned chickpeas, how to top it with egg or tuna, how to recover if the bread falls apart, storage and reheating, and how to set the heat bowl by bowl.
Dograma: Turkmen Torn Bread and Lamb Soup
A recipe for dograma, the Turkmen celebration dish, made with lamb broth, torn bread, and thinly sliced onion. Covers where the name, meaning "to chop fine," comes from, the custom of the whole family tearing bread at the Feast of Sacrifice, home steps using store-bought naan or pita, the time to shred the meat and let it soak up the broth, and a pressure-cooker shortcut.
How to Make Bouillabaisse: Marseille Fish Soup at Home
A recipe for Marseille bouillabaisse using fish you can find where you live. Soup made from fish frames, the aroma of saffron and fennel, heat that keeps fillets from breaking up, how to eat it with rouille and bread, substitute fish, shopping, storage, and fixing mistakes. Includes what to use when there are no mussels, and how to reheat it.
Fakes Soupa Recipe: Greek Lentil Soup Finished with Vinegar
A Greek home-style lentil soup made with brown lentils and olive oil. Learn the heat that keeps the lentils whole yet tender, when to add tomato and vinegar, and how to rescue a pot that has cooked down too far.
Kapustnica: Slovakia's Christmas Sauerkraut Soup
A recipe for kapustnica, the sauerkraut soup that is essential to Christmas and New Year in Slovakia, made with pork spare ribs, smoked sausage, dried porcini, prunes and paprika. Covers layering sourness, smoke and a faint sweetness, checking that the pork is cooked through, and regional differences.
Freekeh Soup: Lebanese Chicken and Roasted Green Wheat Soup
A home-style Lebanese freekeh soup with chicken: cracked freekeh, chicken breast, and onion simmered gently with allspice and cinnamon. Covers rinsing and soaking, the heat that leaves broth around the grains, checking the chicken's center temperature, fixes for hard grains and a reduced broth, storage, and variations.
Caldo Tlalpeño: Mexico City's Chicken and Chipotle Soup
A recipe for caldo tlalpeño, the soup born in Tlalpan in southern Mexico City. Chicken breast broth with carrots, potatoes, chickpeas, a tomato sauce, chipotles in adobo and epazote, served with avocado. Includes the legend of the hungover general and how to adjust the heat.
Pozole Blanco: Mexico's White Celebration Soup
How to make pozole blanco with canned hominy and pork shoulder: the background of Mexico's white celebration soup, with no red or green sauce in the pot, choosing ingredients, the heat for a clear pork broth, toppings, storage, what goes wrong, reheating the next day, and where to find hominy and oregano.
Pozole Rojo: Mexico's Red Festive Soup of Pork and Hominy
A home recipe for pozole rojo with pork shoulder, hominy, and guajillo chilies. Covers how to choose canned hominy and dried chilies, substitutes, why the red chile sauce goes wrong, how it is eaten at celebrations, storage, and the corn culture of Mexico, written to be clear even for a first attempt.
Sopa de Lima: Yucatán Lime and Chicken Soup
A recipe for sopa de lima, the signature soup of Mexico's Yucatán Peninsula. Chicken breast is simmered in broth, sautéed tomato and bell pepper are added, and the piping-hot soup is poured over fried tortilla strips and thin lime slices. It covers the Yucatán lima, recreating it with ordinary limes, and how to add them without bitterness.
Sopa de Maní Recipe: Bolivian Peanut Soup with Beef and Fried Potatoes
Sopa de maní is a Bolivian peanut soup: raw peanuts blended to a paste and simmered with beef shank, vegetables and rice, topped with fried potatoes.
Samlor Korko: Cambodian Vegetable Stew with Toasted Rice and Prahok
Samlor korko is a Cambodian stew that layers the toasty aroma of roasted rice, the herbal scent of kroeung, and the savory depth of fermented fish prahok. Covers substituting green papaya and young jackfruit with everyday vegetables, the order of adding ingredients and how they cook, how to keep it, selecting ingredients, and fixes when it goes wrong.
Chorba Frik: Algerian Lamb and Toasted Freekeh Soup
Chorba frik is an Algerian soup of roasted young wheat (freekeh) with lamb, chickpeas, tomato and herbs. Covers Ramadan, regional differences, substitutes.
Goulash (Gulyás): Hungary's Paprika and Beef Soup
A complete recipe for gulyás, Hungary's national dish. How to use paprika, the heat trick that keeps it from scorching, how to cook the onions down, and how to make csipetke dumplings, all with ingredients you can find in an ordinary grocery store.
Mercimek Çorbası: Turkish Red Lentil Soup with Mint Butter
How to make mercimek çorbası, Turkey's red lentil soup: rinsing the lentils, sautéing the aromatics, mint butter, a squeeze of lemon, adjusting thickness, storage and why it goes wrong. Includes a pul biber substitute and a method without an immersion blender.
Chupe de Camarones: Arequipa's Rich Peruvian Shrimp Soup
Chupe de camarones is a rich shrimp soup from Arequipa, Peru. Sorts out a stock from head-on shrimp, potato, corn, ají amarillo, the order for layering milk and cheese, substitutes, adjusting heat, how to cook the shrimp, storage, fixing mistakes and how to use sourness at the table.
Canh Chua Cá: Sweet-and-Sour Fish Soup from the Mekong Delta
A recipe for canh chua cá, the home-style soup of Vietnam's southern Mekong Delta, made with tamarind, pineapple, tomato, okra and white fish. Covers what the name means, the delta ingredients that go in, making the tamarind liquid, keeping the fish from breaking up and herb substitutes for a home kitchen.
Menudo Rojo: Mexican Red Chile Tripe and Hominy Soup
Menudo rojo is a Mexican soup of beef tripe and hominy simmered in a dried-chile broth. Covers parboiling honeycomb tripe, red and white styles.