Soup

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

The carrots melt into the broth of this comforting soup with meatballs.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it with a dollop of whipped cream on top.

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.