World Recipes

Aromatic beef broth with rice noodles, herbs, and rare beef — Vietnam's soul.

A deeply aromatic beef and rice noodle soup with star anise, cinnamon, and charred ginger, served with fresh herbs and bean sprouts.

Hot and sour shrimp soup with lemongrass, galangal, and lime — Thailand's signature.

A hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and mushrooms — intensely aromatic.

Rich, creamy pork bone broth simmered for 12+ hours with thin noodles, chashu pork, ajitama egg, and nori.

Bogota's signature chicken soup with three types of potatoes, corn on the cob, and the herb guascas.

Deep crimson beet soup with beef, cabbage, potatoes, and dill, served with a generous dollop of sour cream.

Marseille's legendary saffron-scented seafood stew.

Spicy, funky beef noodle soup from Hue — Vietnam's other great noodle soup.

A spicy, lemongrass-scented beef and pork noodle soup from Central Vietnam with thick round rice noodles.

Thick, rich soup of ground melon seeds with leafy greens, meat, and dried fish, eaten with fufu or pounded yam.

Deeply caramelized onion broth topped with bread and molten Gruyère.

Deeply caramelized onion soup topped with a crouton and broiled Gruyere cheese.

Rich, velvety soup of ground peanuts with chicken, tomatoes, and chiles, served with fufu.

Dark-roux-based stew with okra, shrimp, sausage, and the holy trinity.

Hungarian paprika-spiced beef soup with potatoes, carrots, and csipetke (pinched pasta), not to be confused with stew versions.

A rich coconut curry soup with rice noodles, shrimp, tofu puffs, and bean sprouts in a spice-paste base.

A rich, savory catfish and rice-flour noodle soup thickened with chickpea flour, lemongrass, and banana stem — Myanmar's national dish.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.

Coconut-galangal chicken soup — the gentler cousin of tom yum.

Shrimp-pork wontons in clear broth with thin egg noodles.

Springy thin egg noodles in clear shrimp-and-pork-bone broth with plump shrimp-pork wontons.

Puerto Rican chicken and rice gumbo-soup, thicker than soup but thinner than rice, with olives and capers.

Pork ribs simmered in a peppery, herbal broth with garlic, star anise, and cinnamon — a Hokkien-Malaysian classic.

Silky potato soup with razor-thin shredded collard greens and slices of chourico sausage.

San Francisco-born Italian-American seafood stew in tomato broth.

Hot broth with oil seal, raw ingredients cook tableside — Yunnan's signature.

Cold blended tomato soup — Andalusia's answer to summer heat.

Chilled raw tomato soup blended with cucumber, pepper, bread, garlic, olive oil, and sherry vinegar.

Tomato-lentil soup with lamb — Morocco's Ramadan breaking-fast soup.

Rich Moroccan soup with lentils, chickpeas, tomatoes, lamb, and warming spices, traditionally served to break the Ramadan fast.

Spicy, tangy, thick soup with tofu, mushrooms, and egg ribbons.

Silky pureed red lentil soup with onion, carrot, and potato, finished with paprika butter, lemon, and dried mint.

Creamy Turkish red lentil soup — naturally vegan and GF.

Hearty vegetable soup with beans and pasta — every Italian grandma's version is different.

Sapporo-style ramen with a rich miso-based broth, butter, corn, bean sprouts, and thick curly noodles.

Coconut milk chicken noodle soup topped with crispy noodles, boiled egg, and fried onions — Burmese comfort in a bowl.

Thick pasta and bean soup — Italian peasant food elevated.

Light, intensely aromatic and spicy broth made with catfish or goat and traditional pepper soup spice.

Vegetable pho with charred aromatics — all the fragrance, no meat.

Lighter chicken version of pho — cleaner and faster to make.

Green pozole with tomatillo-pumpkin seed broth — tangy and herbal.

Tuscan bread soup — yesterday's minestrone thickened with stale bread.

Tuscan bread and bean soup — hearty and naturally vegan (skip the Parm).

Whole young chicken stuffed with rice, ginseng, and jujubes.

Hearty one-pot soup of chicken, yuca, plantain, corn, and potatoes in a tomato-cilantro broth.

Clear soy-based chicken and pork broth ramen with wavy noodles, chashu, menma, and scallions.

A turmeric-yellow chicken soup with glass noodles, hard-boiled egg, fried shallots, and sambal on the side.

Provençal vegetable soup with basil pistou (French pesto without nuts).

Creamy coconut chicken soup perfumed with galangal, lemongrass, and lime — the gentler cousin of tom yum.

Coconut galangal soup with mushrooms — vegan tom kha.

Tiny meat-filled pasta swimming in rich chicken/beef broth — Bologna's pride.

Tomato-chili broth with crispy tortilla strips, avocado, and crema.

A ginger-forward rice porridge with shredded chicken, fried garlic, scallions, and calamansi — Filipino congee.

Mexican chicken soup with vegetables and rice — comfort in a bowl.

Hearty Mexican beef and vegetable soup with corn on the cob, potatoes, cabbage, and squash.

Tangy tamarind fish soup with pineapple, tomato, and okra.

Greece's national dish: a simple white bean soup with tomatoes, carrots, celery, and generous olive oil.

Ramadan soup with lentils and chickpeas — vegan version without lamb.

A thick, peppery soup with tofu, wood ear mushrooms, bamboo shoots, and egg ribbons in a vinegar-spiked broth.

Tiny meatballs, escarole, and pastina in chicken broth.

Hand-cut wheat noodles in a milky anchovy-clam broth with zucchini — a rustic Korean comfort soup.

Clear, peppery tomato-based soup with chicken or fish, the lighter counterpart to thick Ghanaian soups.

Hearty goat head soup with green bananas, yam, and dumplings, considered a restorative tonic.

Tripe soup in red chili broth with hominy — the hangover cure.

Hearty vegetable soup with beans, pasta, and seasonal vegetables in a tomato broth.

Dashi broth with dissolved miso, tofu, and wakame — every Japanese meal's companion.

A simple, warming soup of dashi stock, dissolved miso paste, tofu cubes, and wakame seaweed.

Thick, mucilaginous soup made from ground ogbono (African mango seeds) with meat and dried fish.

Peppery, tangy tomato-tamarind broth — South Indian soup.

A thin, peppery tamarind-tomato broth tempered with mustard seeds and curry leaves — South India's healing soup.

Tuscan bread soup with cannellini beans, lacinato kale, and vegetables, thickened by stale bread and reboiled.

Milky white ox bone broth simmered 12+ hours — you season it yourself.

Traditional Russian cabbage and beef soup with root vegetables, served with sour cream and rye bread.

Finnish creamy salmon soup with potatoes, leek, and dill in a light cream broth.

Thick, sour Russian soup with mixed meats, pickled cucumbers, olives, capers, and lemon in a tomato broth.

Rustic bread soup from Alentejo with garlic, cilantro, olive oil, and poached eggs stirred into the broth.

Simple chicken broth with ribbons of beaten egg.

Clear bean sprout soup — Korean hangover cure and everyday staple.

Whisked eggs stirred into hot chicken broth with Parmigiano.

Delicate clear soup with winter melon, dried shrimp, and pork.