Soup

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Oden, a hearty Japanese winter stew, has a little bit of everything—fried tofu, eggs, fish cake, and boiled potatoes.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

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.