Soup

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Oden, a hearty Japanese winter stew, has a little bit of everything—fried tofu, eggs, fish cake, and boiled potatoes.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste.