Soups Recipes
434 recipes. Page 19 of 19
Soups and broths are the backbone of a Korean meal, served alongside rice at nearly every table. From clear seaweed soup (miyeokguk) to rich ox-bone broth (gomtang) and spicy beef soup (yukgaejang), the variety is enormous. Each season brings its own favorites - chilled soups in summer and piping-hot stews in winter.
Aichi Zoni (Clear New Year Soup with Square Mochi)
Aichi zoni is a New Year soup of square mochi, chicken, and mochina, a traditional leafy vegetable from the Owari area, in a clear soy-seasoned dashi. Although Aichi is strongly associated with dark bean miso, this zoni keeps its broth light with sake, mirin, salt, and soy sauce rather than miso. The square mochi goes directly into the simmering soup without grilling, producing a smooth surface and soft center. Mochina resembles komatsuna but is tender and mildly sweet, so it is added only after the rice cakes soften to preserve its green color. Each bowl receives two pieces of mochi, chicken, greens, clear broth, and a small topping of bonito flakes. The simple arrangement makes the texture of each ingredient easy to distinguish.
Zuppa Toscana (Hearty creamy soup with sausage)
Zuppa Toscana starts by browning Italian sausage, then uses its seasoned fat to cook onion and garlic before potatoes, kale, stock, and cream are added. Slice 350 g potatoes no thinner than 0.5 cm so the pieces retain their shape as the soup simmers. Finely chop 120 g onion, mince 3 garlic cloves, and cut 120 g kale into bite-size pieces after removing any tough stem sections. Heat a pot over medium heat and add 300 g Italian sausage, breaking it into small crumbles with a spatula. Cook for about 5 minutes, until the meat is browned and its fat has collected in the pot, then lift out the sausage while leaving the fat behind. Add the onion and cook for about 2 minutes. Once it is translucent, stir in the garlic for only 30 seconds, stopping before it scorches. Add the potatoes and 900 ml chicken stock and scrape the browned layer from the bottom into the broth. Bring to a boil, lower the heat to medium-low, and simmer for 12 minutes. The potatoes should be just tender while still holding their slices. Return the browned sausage and press the kale down into the broth, then simmer for 3 minutes more, until the leaves soften and darken. Reduce the heat to low before adding 180 ml heavy cream and 0.5 teaspoon black pepper. Warm for 2 minutes with only a gentle movement around the edge of the pot. A hard boil can separate the cream, so adjust the seasoning and serve once the soup is hot and evenly combined.
About Soups
The secret to a great Korean soup lies in building a flavorful stock from anchovies, kelp, or beef bones. This collection covers classic and modern soup recipes you can recreate at home.