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Bagthug
Bagthug(བག་ཐུག་), also spelled bhathuk, is a Tibetan soup with small lumps of dough or noodle pieces. Bagthug(བག་ཐུག་) is a contraction of bagtsha(བག་ཚ་), meaning small shell noodles or doughballs, and thugpa(ཐུག་པ), meaning noodle soup. Bagtsha, also spelled bhatsa, probably originated as small balls of dough, but modern bagtsha is often pressed and curled into small shell…
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Beet Borscht
Beet borscht(буряковий борщ), often simply called borscht(борщ) is a sour soup made with beets. Borscht is an iconic Ukrainian dish with a long history in Ukraine, and variations have spread to Russia, Poland, and elsewhere. Traditional borscht is typically made with bone broth, beets or other main ingredient, and perhaps local greens and pieces of…
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Binakol
Binakol is a soup with coconut water broth. It is popular among the Aklan and Ilonggo people of Western Visayas in the Philippines. Binakol is similar to tinola, though tinola does not have coconut water in the broth. Binakol is traditionally served in half a coconut shell or in a split bamboo tube. It goes…
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Bissara
Bissara(بصارة), sometimes also romanized as bessara, is a cooked fava bean dish that can range from a smooth soup to a thick dip. Bissara most likely evolved from an ancient Egyptian dish of cooked beans; thus, it is probably related to ful medames and hummus. Today, varieties of bissara are enjoyed as street food in…
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Janchi-guksu
Janchi-guksu(잔치국수) is a Korean dish of somyeon(소면), or thin wheat flour noodle, in a savory broth, usually with toppings. Traditionally, beef or anchovy stock was commonly used. Today, a combination of anchovy and kelp stock is most popular. Popular toppings include fried egg, squash, carrot, and kimchi. Janchi-guksu is usually topped with a chili sauce…
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Kadyos kag Langka (KL)
Kadyos kag langka, or KL, is a soup of pigeon pea(kadyos) and unripe jackfruit(langka). KL is based on KBL, kadyos baboy kag langka, a popular dish from Ilonggo cuisine of the Philippines. Pork(baboy) is simply omitted for this vegan adaptation. ingredients shallot or onion, chopped water pigeon pea, soaked overnight (substitute black-eyed pea) young jackfruit,…
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Ma-La Hot Pot
Ma-la hot pot(麻辣火鍋) is a “numbing-spicy” broth for cooking ingredients, often enjoyed as a shared meal. The “numbing-spicy” flavor, or ma-la(麻辣) comes from the combination of tingly sichuan peppercorn(花椒) and spicy sichuan chilies(辣椒). Ma-la hot pot is thought to have originated in Chongqing(重慶), previously part of Sichuan province. It is fairly common throughout Sichuan and…
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Mandu Guk
Mandu guk(만두국) is a Korean dumpling soup. Popular in Pyongan cuisine, mandu guk often uses wang mandu(왕만두) or similar dumplings as the main ingredient, boiled in a simple broth. Dumplings in mandu guk are often filled with cabbage kimchi or meat. The broth may use meat stock, soup soy sauce(국간장), and/or fish sauce. It can…
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Milkfish Soup
Sat-bak-hi thng(虱目魚湯), or milkfish soup, is a simple, traditional food from Taiwan. Milkfish(sat-bak-hi) is boiled in water and rice wine with ginger, green onion, and salt. Young ginger is best. Sat-bak-hi thng is usually served with soy sauce and sometimes wasabi for dipping pieces of fish. A bowl of rice can pair well with milkfish…
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Miso Soup
Miso soup is a popular and simple Japanese soup made with miso. Miso is a paste made from fermented soy, often with grains, salt, and koji. Miso soup can use various types of stock, traditionally made with ingredients such as fish, kelp, or mushrooms. The vegan recipe below makes a kelp stock. Bonito flakes and…
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Mothug
Mothug(མོག་ཐུག), also spelled mothuk or mogthug or mog thug, is a Tibetan dumpling soup. The main ingredient is Tibetan dumplings known as momo(མོག་མོག་), which have a wheat dough wrapper and hearty filling. Traditionally, minced meat such as yak is used for the dumpling filling, and bones may be used for soup stock. This meatless or…
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Sanpeijiru
Sanpeijiru(三平汁) is a homey fish and vegetable soup from Hokkaido, Japan. This recipe uses salmon, though other fish such as Alaska pollock or cod can be used. Salmon ara(粗 or あら) is what’s left of the fish after the best cuts are removed for sashimi and other uses. Ara is commonly used for sanpeijiru and…
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Slippery Yam Soup
Slippery yam soup(canh khoai mỡ) is a southern Vietnamese soup made with a certain type of yam known as khoai mỡ or slippery yam. The soup generally has a bright purple color from the yam. Khoai mỡ means slippery root vegetable. It refers to a kind of yam which ranges in color from white to…