Soup

Gingered fish belly and vegetable soup

In this seafood variant of the Filipino tinola, chunks of bangus (milkfish) belly fillets are simmered with chayote and spinach in fish broth seasoned with ginger and fermented fish sauce.

Cook time: 20

Servings: 4 people

Kimchi soup with pork and tofu

It’s not jjigae (which is a stew) and it’s not traditional Korean kimchi soup either. The heat is milder, there’s a subtle sweetness and the soup base is decidedly Japanese.

Cook time: 40

Servings: 3 people

Tofu, egg and bok choy soup in wok

Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.

Cook time: 20

Servings: 4 people

Corn soup

Sweet corn, chopped carrot, browned bacon and scallions are stirred in chicken broth lightly thickened with roux made by combining butter with rendered bacon fat.

Cook time: 50

Servings: 4 people

Velveted chicken, mushrooms and wakame soup

The prep time is 10 minutes, the cook time is 15 minutes, but velveting takes overnight. It's worth the waiting though because you end up with better than restaurant-quality food.

Cook time: 15

Servings: 4 people