Soup/Stew

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat.

The secret to these stewy baked eggs is a can of lentil soup. Any basic variety of lentil soup will work—you'll dress it up with the earthy spices and caramelized onions.

This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.