Top Pick 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.

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.

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

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

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

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

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

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.

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

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

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

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.

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

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.