Soupmap Recipes
Recipes for the soups worth seeking out: tested ratios, clear timings, a servings scaler and step-by-step cooking mode.
54 recipes · 7 regions
A bowl to begin with · 5 hr 15 min
Shoyu ramen
A clear chicken-and-dashi broth, a sharp soy tare, rolled braised pork belly and jammy marinated eggs. Tokyo's classic bowl, done properly at home.
Open recipe
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Noodle soups
Shoyu ramen
A clear chicken-and-dashi broth, a sharp soy tare, rolled braised pork belly and jammy marinated eggs. Tokyo's classic bowl, done properly at home.
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Clear & light
Miso soup
Tofu and wakame in a freshly made kombu-and-katsuobushi dashi, with the miso stirred in off the boil. The everyday Japanese soup, made properly.
Photo: Brücke-Osteuropa, CC0, via Wikimedia Commons
Vietnam · Noodle soups
Phở bò (Vietnamese beef noodle soup)
A clear, gently spiced beef broth simmered for hours and poured boiling over rice noodles, brisket and paper-thin raw beef. Hanoi-leaning: spare, savoury and fragrant.
Photo: Andy Li, CC0, via Wikimedia Commons
France · Hearty & chunky
French onion soup (soupe à l'oignon gratinée)
Onions cooked slowly in butter until deep brown and jammy, simmered in good beef stock, then sealed under toasted baguette and bubbling Gruyère.
Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons
Thailand · Clear & light
Tom yum goong (Thai hot and sour prawn soup)
A quick stock from the prawn shells, loaded with lemongrass, galangal, lime leaf and chilli, then sharpened with lime juice off the heat. Hot, sour, salty and fragrant all at once.
Photo: OpenCage, CC BY-SA 2.5, via Wikimedia Commons
Japan · Hearty & chunky
Tonjiru (pork and vegetable miso soup)
Thin pork belly and a basket of root vegetables fried in sesame oil, simmered in dashi and finished with miso. The winter miso soup that eats like a meal.
Photo: kina3, CC BY 2.0, via Wikimedia Commons
Mexico · Hearty & chunky
Pozole rojo
Pork simmered until it falls apart, plump hominy and a brick-red broth of toasted guajillo and ancho chiles, finished at the table with cabbage, radish, oregano and lime.
Photo: Luisalvaz, CC BY-SA 3.0, via Wikimedia Commons
Japan · Noodle soups
Kitsune udon
Thick udon in a pale, fragrant Kansai dashi, topped with fried tofu simmered sweet until it brims with juice. Osaka's gentlest classic.
Photo: 毒島みるく, CC0, via Wikimedia Commons
Japan · Noodle soups
Chicken paitan ramen (tori paitan)
Chicken bones boiled hard for hours into a thick, milky broth, with a clean salt tare and juicy poached breast. Creamy ramen without a drop of cream.
Photo: Totti, CC BY-SA 4.0, via Wikimedia Commons
Japan · Noodle soups
Curry udon
Thick udon in a glossy curry sauce built on dashi, with tender slices of beef or pork and plenty of spring onion. Japan's noodle-shop comfort food, made from scratch.
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Noodle soups
Hōtō (Yamanashi miso noodle stew)
Thick, flat noodles cooked straight in a miso broth with kabocha and root vegetables until the pot turns velvety. Yamanashi's winter one-pot, from a simple homemade dough.
Photo: No machine-readable author provided. Jungle assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia Commons
Japan · Noodle soups
Kake soba
Buckwheat noodles in a hot, deeply savoury broth of strong bonito dashi and a soy kaeshi left to mellow overnight. Japan's simplest soba bowl, done properly.
Photo: 毒島みるく, CC0, via Wikimedia Commons
Japan · Noodle soups
Miso ramen
Sapporo-style miso ramen: pork and vegetables seared in a very hot wok, a garlicky blend of red and white miso, thick wavy noodles, and butter and sweetcorn if you like.
Photo: Andy Li, CC0, via Wikimedia Commons
Japan · Noodle soups
Shio ramen
A pale, see-through chicken, pork and kombu broth seasoned with a salt tare. Hakodate-style shio ramen, and the purest test of a good stock.
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Noodle soups
Tantanmen (sesame and chilli ramen)
Japanese-style tantanmen: chicken stock made creamy with toasted sesame paste and ringed with chilli oil, sweet-savoury spiced pork, bok choy and toasted sesame.
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Noodle soups
Tonkotsu ramen
Hakata-style pork-bone ramen: trotters and bones boiled hard for up to 12 hours into a creamy, ivory broth, with thin noodles cooked firm and the classic toppings.
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
Japan · Noodle soups
Tsukemen (dipping ramen)
Thick, cold-rinsed noodles with a hot, intense pork, chicken and dried-fish dip, finished by thinning the last of it with dashi into a soup.
Photo: Douglas Perkins, CC0, via Wikimedia Commons
Japan · Clear & light
Hamaguri ushiojiru (clear clam soup)
Clams started in cold water with kombu and seasoned with little more than salt, sake and a drop of light soy. A pale, sea-sweet broth, and the traditional soup for the Doll Festival.
Photo: Ocdp, CC0, via Wikimedia Commons
Japan · Clear & light
Kakitamajiru (Japanese egg-drop soup)
A clear dashi seasoned with light soy, salt and mirin, barely thickened so beaten egg sets in soft, floating clouds. A gentle Japanese soup, in the bowl in 25 minutes.
Photo: Masahiko OHKUBO from Kobe, Japan, CC BY 2.0, via Wikimedia Commons
Japan · Clear & light
Ozoni (Kanto-style New Year soup)
Grilled square mochi in a clear dashi seasoned with soy and salt, with chicken, greens, carrot and kamaboko. The Tokyo-area bowl for the first morning of the year.
Photo: Ocdp, CC0, via Wikimedia Commons
Japan · Hearty & chunky
Kenchinjiru (temple-style vegetable soup)
Root vegetables, shiitake and torn tofu fried in sesame oil, then simmered in kombu-shiitake dashi and seasoned with soy. A clear, savoury soup with no meat or fish at all.
Photo: 円周率３パーセント, CC BY-SA 4.0, via Wikimedia Commons
Japan · Hot pots & stews
Oden
Daikon, eggs, konnyaku, fried tofu and fish cakes, simmered slowly in a light, golden dashi until everything tastes of the pot. Japan's winter comfort, with sharp mustard.
Photo: pelican from Tokyo, Japan, CC BY-SA 2.0, via Wikimedia Commons
Japan · Hot pots & stews
Yosenabe (Japanese hot pot)
A gently seasoned kombu broth simmered at the table with chicken, fish, prawns and vegetables, then finished with rice porridge made in what's left. Winter's easiest way to feed a crowd.
Photo: User:Toki-ho and User:Ananda, CC BY-SA 3.0, via Wikimedia Commons
Taiwan · Noodle soups
Taiwanese beef noodle soup
Beef shank red-braised with chilli bean paste, soy and star anise until spoon-tender, over chewy wheat noodles with bok choy and pickled mustard greens.
Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons
China · Noodle soups
Wonton noodle soup
Shrimp-and-pork wontons with a clean snap, thin springy egg noodles and a clear pork broth deepened with toasted dried flounder. The Cantonese classic, at home.
Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons
South Korea · Clear & light
Samgyetang (ginseng chicken soup)
A whole small chicken stuffed with sticky rice, garlic, jujubes and ginseng, simmered in a clear broth until it falls apart. You season it yourself at the table.
Photo: Korea.net / Korean Culture and Information Service (Jeon Han), CC BY-SA 2.0, via Wikimedia Commons
China · Clear & light
Tomato and egg drop soup
Ripe tomatoes cooked down in oil until jammy, simmered into a sweet-sour broth and finished with silky egg ribbons and sesame oil. China's everyday soup, in 25 minutes.
Photo: NNU-10-HanRongrong, CC BY 3.0, via Wikimedia Commons
China · Hearty & chunky
Hot and sour soup
A thick, glossy chicken broth with pork, mushrooms, bamboo, tofu and egg ribbons, sharp with black vinegar and hot with white pepper. Ready in under an hour.
Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons
South Korea · Hot pots & stews
Doenjang jjigae (soybean paste stew)
Korea's everyday stew: earthy fermented soybean paste in a quick anchovy-kelp stock, with potato, courgette, tofu and green chilli, brought to the table bubbling.
Photo: Alpha, CC BY-SA 2.0, via Wikimedia Commons
South Korea · Hot pots & stews
Sundubu jjigae (soft tofu stew)
Custard-soft tofu and pork in a fiery red broth, built on chilli oil made in the pot and finished with an egg cracked into the bubbling stew.
Photo: by avlxyz, CC BY-SA 2.0, via Wikimedia Commons
Malaysia · Noodle soups
Curry laksa (Malaysian coconut curry noodle soup)
A from-scratch spice paste fried until its oil splits, simmered with chicken-and-prawn stock and coconut milk, then poured over two kinds of noodles with tofu puffs and sambal.
Photo: brown_colour, CC BY 2.0, via Wikimedia Commons
Vietnam · Noodle soups
Phở gà (Vietnamese chicken noodle soup)
A whole chicken poached gently in a broth of charred onion, ginger and toasted spice, then torn over rice noodles with herbs, lime leaf and lime. Lighter than beef, done in an afternoon.
Photo: Nowforever, CC BY-SA 4.0, via Wikimedia Commons
Philippines · Hearty & chunky
Sinigang na baboy (Filipino sour tamarind pork soup)
Pork ribs simmered until tender in a broth soured with fresh tamarind, then filled with radish, long beans, eggplant and greens. Bracingly sour, savoury and made for rice.
Photo: ??? ??? from San Francisco, California, USA, CC BY 2.0, via Wikimedia Commons
Thailand · Smooth & creamy
Tom kha gai (Thai chicken and coconut soup)
Chicken poached in coconut milk and stock perfumed with galangal, lemongrass and lime leaf, finished with fish sauce and lime. Sour, gently sweet and rich without being heavy.
Photo: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA, CC BY 2.0, via Wikimedia Commons
India · Clear & light
Tomato rasam
A thin, sour, peppery South Indian soup of tamarind and tomato, seasoned with freshly ground spices and finished with a sizzling tadka of mustard seed, cumin and curry leaves.
Photo: Mailz2kumar, CC BY-SA 4.0, via Wikimedia Commons
India · Smooth & creamy
Mulligatawny
Red lentils, apple and toasted curry spices simmered with chicken thighs, blended smooth and finished with coconut milk. The peppery Anglo-Indian classic, with rice and lemon.
Photo: Miansari66, CC0, via Wikimedia Commons
Morocco · Hearty & chunky
Harira (Moroccan lamb, lentil and chickpea soup)
Morocco's velvety tomato soup of lamb, lentils, chickpeas and a fistful of herbs, thickened at the end. The bowl that breaks the Ramadan fast, with dates and lemon.
Photo: Miansari66, CC0, via Wikimedia Commons
Ghana · Hearty & chunky
West African peanut soup
Browned chicken simmered in a tomato, ginger and scotch bonnet broth, thickened with peanut butter until its red oil rises. Rich and fiery, with soft rice balls alongside.
Photo: Kwameghana, CC BY-SA 4.0, via Wikimedia Commons
Turkey · Smooth & creamy
Mercimek çorbası (Turkish red lentil soup)
Red lentils, onion, carrot and potato simmered and blended silky, then topped with butter sizzled with chilli flakes and dried mint. Turkey's everyday soup.
Photo: E4024, CC BY-SA 4.0, via Wikimedia Commons
Italy · Clear & light
Stracciatella (Roman egg-drop soup)
Hot chicken broth with eggs, parmigiano, semolina and nutmeg whisked in so they set into soft "little rags". Rome's fastest soup, on the table in 15 minutes.
Photo: Mike.lifeguard, CC BY-SA 3.0, via Wikimedia Commons
Italy · Hearty & chunky
Minestrone
Italy's big vegetable soup. A slow soffritto, the season's vegetables added in order of cooking time, beans, a little pasta and a parmesan rind simmered in for depth.
Photo: Katrin Morenz from Aachen, Deutschland, CC BY-SA 2.0, via Wikimedia Commons
Italy · Hearty & chunky
Ribollita (Tuscan bean and bread soup)
A thick Tuscan soup of cannellini beans, cavolo nero and stale bread, made one day and reboiled the next. Finished at the table with a generous pour of olive oil.
Photo: Ithunn, CC BY-SA 3.0, via Wikimedia Commons
Spain · Hearty & chunky
Sopa de ajo (Castilian garlic soup)
Sliced garlic and stale bread fried in olive oil, reddened with smoked pimentón and simmered into a rustic broth, with an egg poached in each bowl. Ready in 30 minutes.
Photo: Adriao, CC BY 3.0, via Wikimedia Commons
Ukraine · Hearty & chunky
Ukrainian borscht
A ruby-red pot of slow beef broth, beetroot, cabbage and potato, sweet and sour in balance, finished with garlic and dill and a spoonful of smetana.
Photo: Nillerdk, CC BY 3.0, via Wikimedia Commons
Greece · Smooth & creamy
Avgolemono (Greek egg-lemon chicken soup)
Greek chicken and rice soup made silky with eggs and lemon. A whole chicken poached for the broth, then a tempered egg-lemon liaison that thickens it without a drop of cream.
Photo: robin.norwood, CC BY-SA 2.0, via Wikimedia Commons
Portugal · Smooth & creamy
Caldo verde (Portuguese kale and potato soup)
Portugal's green broth. A silky potato and onion base, thread-thin greens cooked for just a few minutes, slices of smoky chouriço and a last thread of good olive oil.
Photo: Mateus Hidalgo, CC BY-SA 2.5 br, via Wikimedia Commons
Spain · Chilled
Andalusian gazpacho
The cold soup of southern Spain. Ripe tomatoes, cucumber, green pepper and garlic blended with bread, sherry vinegar and olive oil until silky, then chilled until icy.
Photo: Bocadorada, CC BY-SA 2.0, via Wikimedia Commons
Bulgaria · Chilled
Tarator (Bulgarian cold cucumber and yoghurt soup)
Tangy yoghurt thinned with iced water, crisp cucumber, garlic, dill, walnuts and a thread of sunflower oil. Bulgaria's summer soup, made in 15 minutes without a stove.
Photo: Bin im Garten, CC BY-SA 3.0, via Wikimedia Commons
France · Chilled
Vichyssoise (chilled leek and potato soup)
Leeks softened in butter without colour, simmered with potato, blended silky and sieved, then finished with cream and chilled until properly cold. Chives on top.
Photo: Ewan Munro from London, UK, CC BY-SA 2.0, via Wikimedia Commons
United States · Noodle soups
Chicken noodle soup
A whole chicken simmered gently into real stock, soft carrots and celery, egg noodles cooked on the side and lemon at the end. The American classic, done properly.
Photo: Eli Hodapp from Naperville, United States, CC BY 2.0, via Wikimedia Commons
Mexico · Clear & light
Sopa de lima (Yucatecan lime soup)
Yucatán's clear chicken soup: charred onion and garlic, a whisper of cinnamon, allspice and clove, shredded chicken, crisp tortilla strips and the bitter perfume of the local lime.
Photo: AlejandroLinaresGarcia, CC BY-SA 4.0, via Wikimedia Commons
United States · Hearty & chunky
Chicken and andouille gumbo
A roux stirred patiently to the colour of chocolate, the holy trinity, smoky andouille and tender chicken thighs, ladled over white rice. Louisiana's great stew, Cajun-style.
Photo: HarshLight, CC BY 2.0, via Wikimedia Commons
Cuba · Hearty & chunky
Sopa de frijoles negros (Cuban black bean soup)
Dried black beans simmered until creamy, a slow olive-oil sofrito with cumin and oregano, a splash of vinegar and sherry, part puréed. Vegan as written, and better the next day.
Photo: Infrogmation of New Orleans, CC BY-SA 3.0, via Wikimedia Commons
United States · Smooth & creamy
New England clam chowder
Fresh clams steamed open for their briny juices, salt pork, soft potatoes and thyme in a milky broth that never boils. Gentle, sweet and tasting of the sea, with oyster crackers.
Photo: Jon Sullivan The original uploader was Y6y6y6 at English Wikipedia ., Public domain, via Wikimedia Commons
No recipes match all of those.
