Kind of soup
4 hot pots & stews in Soupmap Recipes, including Oden, Yosenabe and Doenjang jjigae. Tested recipes with honest timings, a servings scaler and timers.
4 recipes
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
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
No recipes match all of those.
