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14 weekend-project soups in Soupmap Recipes, including Shoyu ramen, Phở bò and Chicken paitan ramen. Tested recipes with honest timings, a servings scaler and timers.
14 recipes
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
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
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
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
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 · 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
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
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 · 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
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
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
No recipes match all of those.
