Soup

Japanese egg drop soup

Egg drop soup is associated with Chinese cuisine but, yes, it is also very popular in Japan. What sets Japanese egg drop soup apart from its obvious Chinese ancestor? The broth is made with dashi.

Cook time: 15

Servings: 4 people

Dried split peas are often used for making pea soup. But dried peas lack the natural sweetness of fresh peas which gives pea soup a more nuanced flavor. In this recipe, frozen fresh peas are used. After simmering them in chicken broth, the peas are pureed with an immersion blender. No cream is added.

Cook time: 15

Servings: 4 people

Leek and potato soup

A soup so delicious it’s hard to believe how few the ingredients are and how easy the cooking procedure is. Cream is omitted in this recipe to highlight the natural flavors of the leeks and potatoes.

Cook time: 30

Servings: 6 people

Squash (not pumpkin) soup

Tips for the tastiest squash soup: First, roast the squash to remove water and concentrate the flavors. Second, make a spice base by caramelizing onion in butter. And, third, use the best chicken bone broth.

Cook time: 45

Servings: 6 people

Chicken and wakame egg drop soup

The brininess of seaweed and light crunch of wood ears turn a simple egg drop soup into a symphony of flavors and textures.

Cook time: 15

Servings: 6 people