Soups Recipes
434 recipes. Page 6 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.
Kimchi Bean Sprout Miso Ramen
Kimchi kongnamul miso ramen layers three distinct flavors in one bowl: the deep tang of sauteed aged kimchi, the earthy umami of miso paste, and the clean crunch of bean sprouts. Garlic and kimchi are first stir-fried in sesame oil to mellow the kimchi's raw sourness, then chicken stock is added and brought to a boil. Bean sprouts go in and cook for just three minutes to keep their snap. Miso is dissolved separately and stirred in on low heat - boiling it aggressively would strip away its complex fermented aroma. Fresh ramen noodles are cooked in a separate pot, drained, and placed in the bowl before the broth is poured over. A halved soft-boiled egg on top rounds out the bowl with its creamy yolk.
Korean Bok Choy Soybean Paste Soup
Cheonggyeongchae doenjang-guk is a Korean soybean paste soup built on anchovy-kelp stock, featuring bok choy, zucchini, and tofu. Unlike napa cabbage or spinach, bok choy brings a crisp, juicy stem alongside soft leaves, and it adds a mild, clean sweetness to the broth that differs from the earthier notes of Korean brassicas. The stock simmers first with onion and garlic for six minutes to build an aromatic base, and the doenjang is pressed through a sieve so it dissolves evenly without leaving paste clumps in the finished soup. Bok choy and tofu go in during the final three minutes, which is long enough to wilt the leaves while the stems keep their bite and the green color stays bright. Though bok choy is more common in Chinese cooking, it pairs naturally with doenjang and is available year-round in Korean supermarkets, making it a reliable alternative when napa cabbage is not on hand.
Korean Warm Noodles with Kimchi Dumplings
Kimchi mandu onmyeon is a Korean warm noodle dish that combines kimchi dumplings simmered in anchovy-kelp stock with thin wheat noodles served in the hot broth. The filling of kimchi and pork inside each dumpling gradually releases savory depth into the clean dashi as the dumplings cook, building a broth that feels substantive without requiring heavy seasoning. Soup soy sauce and minced garlic are the only seasoning additions, keeping the overall flavor clear and well-defined. Thin wheat noodles are boiled separately and rinsed under cold water before serving, which prevents the cooking starch from clouding the broth and keeps the noodles smooth and springy in texture rather than swollen and soft. Julienned zucchini added to the broth and a thin stream of beaten egg swirled in just before serving add color and textural variety to the finished bowl. Since the sodium content of kimchi dumplings varies considerably by brand, soup soy sauce should be added in small increments at the end rather than all at once. Overcooking the dumplings causes the wrapper to loosen and the broth to cloud, so once the dumplings float to the surface the noodles should go in and the dish brought together quickly. Gochugaru or sliced cheongyang chili transforms the bowl into a spicier version, and a drop of sesame oil stirred in just before eating rounds out the nuttiness of the broth. Equally suited as a late-night solo meal or a warming bowl on a cold day.
Korean Mung Bean Jelly Soup
Cheongpo-muk-guk is a traditional Korean soup built on a clear beef brisket broth, with thick-cut strips of mung bean jelly as the main ingredient. The jelly, set from mung bean starch, has a slippery yet springy texture that sets it apart from any noodle or dumpling -- it glides over the tongue while offering a gentle, elastic resistance. Cutting the jelly into thick strips and rinsing briefly in cold water removes surface starch, and simmering for only three minutes keeps the pieces intact; a longer cook dissolves the jelly into the broth and makes it cloudy. Beaten egg drizzled in thin streams forms delicate floating ribbons throughout the pot, adding color against the pale jelly and clear broth. Roasted seaweed flakes scattered on top contribute a toasty, oceanic fragrance, and a seasoning of soup soy sauce with a small amount of minced garlic keeps the bowl from tasting flat.
Korean Kimchi Chilled Noodle Soup
Kimchi mari guksu is a cold Korean noodle soup made for hot weather, built on a broth of aged kimchi juice blended with cold water, sugar, and a small amount of vinegar. The broth needs time in the refrigerator to reach a thorough chill before serving - adding ice cubes at the table would dilute the distinctive tangy flavor of the kimchi liquid. Thin somyeon wheat noodles are boiled, then rubbed and rinsed under cold running water to strip off surface starch and stop the cooking. They go into the bowl first, followed by chopped kimchi and julienned cucumber, and the cold broth is poured over everything at the last moment. Because fermentation levels vary between batches of kimchi, the vinegar should be adjusted by small increments until the sour-sweet balance feels right. More aged kimchi produces a richer, more complex broth.
Chicken and Dumplings
Chicken and dumplings is a Southern American comfort dish built on simplicity and patience. Bone-in or boneless chicken thighs simmer with carrot, onion, and celery in chicken stock for about fifteen minutes, after which the meat is lifted out, shredded along the grain, and returned to the pot. Shredding rather than cubing matters because the torn fibers absorb broth more deeply, carrying more flavor into every bite. The vegetables release natural sugars as they cook, and those sugars combine with the chicken stock to create a layered, savory-sweet base. Once a simple batter of flour, baking powder, butter, and milk is spooned in spoonfuls onto the simmering surface, the lid goes on and must stay closed for a full twelve minutes. Steam trapped inside puffs the dumplings into light, pillow-like rounds, and lifting the lid even briefly lets the steam escape, resulting in flat, doughy discs instead. The finished dumplings are soft on the outside and tender and bread-like inside, and eating them together with the rich broth in a single spoonful is the point of the whole dish.
Korean Kimchi Tofu Nabe Udon
Kimchi tofu nabe udon is a Japanese-Korean hybrid hot pot noodle dish built on an anchovy-kelp stock base. Well-fermented kimchi is sauteed in sesame oil for at least two minutes to tame its sharp raw acidity, then the stock goes in along with Korean red chili flakes and soup soy sauce to form the broth. Thick slabs of firm tofu and sliced shiitake mushrooms simmer for four minutes, absorbing the spicy, savory liquid throughout, before thick udon noodles are added for a final two to three minutes. The udon's substantial mass soaks up the surrounding broth, so every bite carries the full flavor of the pot. Because kimchi saltiness varies by brand and age, soy sauce should be added in small amounts at the end rather than all at once. Pressing the tofu dry with a paper towel before it goes in keeps the broth from turning murky. Shredded green onion on top adds fragrance, and leftover broth with added rice makes a satisfying congee-style finish.
Chicken Noodle Soup
Chicken noodle soup simmers chicken breast with onion, carrot, and celery in chicken stock, then finishes with egg noodles for a classic American home-cooked meal. Sauteing the vegetables in olive oil before adding the stock draws out their natural sweetness and infuses the broth with their flavor from the start. Poaching the chicken breast whole and shredding it along the grain produces long strands that mix naturally with the noodles on the spoon. Adding the noodles at the very end and cooking them only for the time listed on the package keeps them from turning soft and mushy. For leftovers, storing noodles separately and combining them when reheating preserves their texture.
Udon with Seasoned Fried Tofu
Kitsune udon is a Japanese noodle soup defined by its topping of sweet-simmered fried tofu pouches floating on a clear, deeply savory dashi broth. The aburaage is blanched first in boiling water to remove the excess oil that would otherwise cloud the broth and repel the seasoning, then braised in a mixture of water, soy sauce, mirin, and sugar for about six minutes until the liquid has been absorbed and the sweetness has penetrated to the center of each pouch. The broth is built separately from a stock of katsuobushi and kombu, seasoned with soy sauce, mirin, and just enough salt to round out the flavor without making it salty. The quality of this broth is the single most important factor in the finished bowl. Frozen udon noodles are warmed in boiling water for about two minutes, just long enough to loosen and heat through without losing their elastic, springy texture, then transferred to the bowl with the broth ladled over. The simmered tofu pouch sits on top, and as you eat, it releases its sweetened liquid gradually into the surrounding broth, shifting the flavor of the soup with each bite. Sliced scallion and a pinch of shichimi togarashi finish the bowl with fresh aroma and gentle heat. The tofu benefits from being prepared a day in advance, as resting overnight deepens the braising flavor throughout.
Chimushinji (Okinawan Pork Liver Broth)
Chimushinji is an Okinawan broth made by boiling pork liver and pork separately, skimming away blood and foam, then simmering island carrot and potato in bonito stock mixed with the pork cooking liquid. Red and white miso season the finished soup, while garlic leaves go in last for fresh color and aroma. The name joins chimu, pork liver, with shinji, a decocted broth. It belongs to Okinawa's kusuimun tradition of nourishing food for tired or unwell days, but it should not be treated as medical therapy. Cook the liver fully through and serve the soup hot rather than leaving any pink center.
Osaka Kitsune Udon (Thick Noodles with Sweet Fried Tofu in Dashi)
Kitsune udon is Osaka's signature noodle bowl, defined by sweet simmered fried tofu draped over thick wheat noodles in a clear dashi broth. The broth is drawn from kombu and bonito flakes, then seasoned with light soy sauce in the Kansai tradition, pale in color but layered with umami. The aburaage tofu is simmered separately in a mixture of dashi, soy sauce, mirin, and sugar until it swells with sweet braising liquid, and each bite releases a burst of that concentrated sweetness into the bowl. Thick, chewy udon noodles sit in the steaming broth, their mild wheat flavor providing a neutral base for the delicate soup. Sliced green onion scattered on top adds freshness and a gentle bite. In Osaka, kitsune udon is eaten at all hours, as a quick breakfast before work, a light lunch, or a late-night bowl after drinks, and every neighborhood udon shop holds its own variation on the sweet tofu recipe passed down through the years.
Chobo-jiru (Cowpea, Taro Stem, and Rice Dumpling Soup)
Chobo-jiru is a regional soup from Awaji Island in Hyogo, made by simmering tender cowpeas, dried taro stems, and glutinous-rice dumplings in dashi seasoned with miso. Its thick, reddish appearance can resemble sweet bean soup, but the flavor is savory, with fermented soybean depth and a final topping of bonito flakes. Since the Edo period, families have prepared large pots for celebrations after a birth and for a child's first shrine visit, sharing portions with relatives and neighbors. Dumplings may be rounded, pointed, or indented as symbols of wishes for the child. Separate soaking and boiling remove harshness from the beans and taro stems.
Singaporean Spicy Noodle Soup
Laksa is a spicy coconut curry noodle soup from Singapore and Malaysia, assembled from a laksa paste of lemongrass, galangal, dried shrimp paste, and chili that is stir-fried in oil until deeply fragrant and the raw aroma of the shrimp paste cooks off. Coconut milk and shrimp stock are added to build the thick, aromatic broth that defines the dish, and fish sauce seasons it to a savory depth. Shrimp and fried tofu puffs simmer briefly in the completed broth, long enough to heat through but not so long that the shrimp toughens. Rice vermicelli, softened in hot water until pliable, goes into each bowl, and the broth is ladled over generously. Bean sprouts, halved soft-boiled eggs, and a wedge of lime are arranged on top - the lime is squeezed in at the table to cut the coconut richness with bright acidity. Store-bought laksa paste is a practical shortcut that produces a solid result, but homemade paste, with its layers of fresh lemongrass, galangal, fried shallots, and fermented shrimp, delivers a noticeably more complex and fragrant broth. Full-fat coconut milk is essential - reduced-fat versions thin out the broth and undercut the characteristic creaminess that sets laksa apart. A well-reduced shrimp stock intensifies the umami of the base considerably.
Korean Cold Vinegar Mustard Chicken Soup
Chogye-tang is a chilled Korean chicken soup where boiled, shredded breast meat sits in an ice-cold broth sharpened with rice vinegar and hot mustard paste. The broth must be thoroughly refrigerated before seasoning and serving - at a warm temperature the mustard loses its sharp bite and the vinegar's acidity becomes dull, collapsing the defining tang that makes the dish what it is. Shredding the chicken along its grain rather than chopping it allows the cold, pungent broth to soak into every fiber rather than sitting on the surface of the meat. Julienned cucumber layered on top provides a crisp, cooling contrast to the shredded meat. The flavor logic mirrors that of Pyongyang-style cold noodles - sour, spicy, and bracingly cold - but replaces starch with lean protein, making it a lighter and more protein-forward meal. Historically associated with royal court cuisine as a restorative summer dish, it continues to be eaten in the same cold format during the hottest months.
Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)
Coconut shrimp laksa is a Southeast Asian noodle soup built on a broth of coconut milk, spice paste, and chicken stock that manages to be simultaneously rich, spicy, and aromatic. The laksa paste - a pounded blend of lemongrass, galangal, turmeric, dried shrimp, dried chilies, and shrimp paste - is fried in oil until deeply fragrant before coconut milk and stock are poured in. The resulting broth is thick and creamy with visible pools of chili oil floating on the surface. Shrimp are cooked shell-on in the broth to extract maximum flavor, then peeled and placed back on top. Rice noodles form the base of each bowl, topped with bean sprouts, halved hard-boiled egg, and cubes of fried tofu puff that soak up the broth like sponges. A squeeze of lime and a drizzle of fish sauce finish the bowl, adding acid and salt that sharpen the richness of the coconut. In Singapore and Malaysia, laksa is eaten from early morning through late night, served at hawker stalls that often specialize in this single dish.
Takasaki Zakuni
Takasaki zakuni is a ceremonial Gunma soup of daikon, carrot, burdock, taro, konjac, shiitake, fish cakes, and dried squid, all cut to about 1cm. The ingredients simmer without oil in water enriched by the squid soaking liquid, then soy seasoning and potato starch give the broth a light gloss. Unlike kenchin-jiru, the vegetables are not fried and dried squid supplies the defining stock. A wedding explanation says oil was omitted so the couple would not separate like oil and water. The soup is also served for New Year, Setsubun, Ebisu observances, and household rites, with uniformly small pieces bringing several ingredients into each spoonful.
Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)
Lanzhou beef noodles are a clear-broth noodle soup originating from Lanzhou in China's Gansu province. Beef shank is soaked in cold water for thirty minutes to draw out blood, blanched, then simmered for two hours with star anise, a cinnamon stick, ginger, and garlic. Diligent skimming during the early stages of simmering is what keeps the broth transparent despite its long cooking time. Daikon radish is added to the strained broth and simmered until translucent, and the seasoning is kept to soy sauce and salt. The cooked beef is sliced thin and arranged over noodles in the bowl, with green onion, cilantro, and a drizzle of chili oil on top. Traditional versions use hand-pulled noodles stretched to order, but store-bought Chinese wheat noodles work as a practical substitute at home. The long cook time yields a broth that is clear yet deeply savory, which is the defining quality of this noodle.
Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)
Chueo-tang is a southern Korean tonic soup made by blending blanched loach into a smooth puree, straining out bones and skin, then simmering the liquid with doenjang and gochujang for depth. The straining step is what separates a clean, richly flavored broth from a gritty one; every bit of bone and skin must be removed before the long simmer begins. Dried radish greens, siraegi, are added midway and cooked for twenty-five minutes, contributing a fibrous chew that contrasts the velvety broth. Perilla seed powder stirred in near the end thickens the soup to a creamy, pale consistency and layers in a pronounced nutty fragrance that carries through each spoonful. A final pinch of ground sansho pepper leaves a tingling numbness on the tongue that clears any lingering earthiness from the freshwater fish. Loach is high in protein and calcium, and the soup has long been eaten as a summer restorative; a broth that is thick and deeply concentrated is the standard by which a well-made chueo-tang is judged.
Korean Maesaengi Oyster Kalguksu
Maesaengi oyster kalguksu is a Korean seasonal noodle soup built around maesaengi, a hair-thin dark green seaweed harvested along Korea's southern coast in winter, and freshly shucked oysters. The broth is anchovy-kelp stock seasoned with soup soy sauce, minced garlic, and salt. Timing controls the outcome more than any other variable in this dish. Knife-cut noodles go in first and cook for four to five minutes until nearly done. Oysters follow and need no more than two minutes of heat because the proteins tighten quickly and turn rubbery if pushed further. Maesaengi goes in last, needing under a minute to warm through while keeping its vivid green color and the dense marine aroma that defines the soup. Sliced scallion finishes the bowl. Both maesaengi and oysters are at their fullest flavor between December and February, and making this dish outside that window noticeably diminishes the broth.
Cioppino (Italian-American Seafood Tomato Wine Stew)
Cioppino is an Italian-American seafood stew where shrimp, mussels, and white fish are simmered in a tomato and white wine broth built on fish stock. Sauteing onion and garlic in olive oil until fully softened forms the aromatic base, then white wine is added and reduced for two minutes to cook off the raw alcohol before the tomatoes and stock go in. Fifteen minutes of simmering concentrates the broth and integrates the flavors before any seafood enters the pot. Adding mussels first, then fish fillets, then shrimp last accounts for their different cooking times and prevents any piece from going rubbery or dry. The broth that results combines the brine drawn from the shellfish, the acidity of tomatoes, and the clean brightness of the wine into a complex, deeply savory liquid. Crusty bread served alongside is not optional in the traditional sense; soaking it in the stew is the standard way to consume every last bit of the broth. The dish originated with Italian immigrant fishermen in San Francisco who pooled the day's leftover catch into a communal pot.
Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)
Sapporo miso ramen is a Hokkaido specialty featuring a thick broth designed to provide warmth during cold winters. The cooking process begins by sautéing minced garlic and ginger, followed by ground pork to render its fat. Cabbage and bean sprouts are then stir-fried briefly over high heat to maintain their crisp texture. The base uses a chicken broth mixed with miso paste. The miso is dissolved into the hot liquid after turning off the heat, as boiling would disperse its aroma. The dish is assembled by pouring this rich broth over separately cooked thick, curly ramen noodles that trap the savory soup in their curves. It is finished with sweet corn kernels and a pat of butter placed in the center. As the butter melts into the hot broth, it adds a smooth texture and rich flavor.
Keullaem Chaudeo (Clam Chowder)
Clam chowder is a thick American soup that combines clams, diced potatoes, onion, and celery in a milk-based broth thickened with a butter-and-flour roux. Sauteing the onion and celery in butter for three minutes draws out their natural sweetness before the flour goes in. Adding milk gradually while whisking prevents lumps and builds a smooth, creamy consistency. The potatoes simmer for twelve minutes until tender, and the clams are added only in the final three minutes to keep them from turning rubbery. Each spoonful delivers a balance of briny, oceanic depth from the clams and mild richness from the milk base.
Mohinga (Burmese Fish Broth Rice Noodle Soup)
Mohinga is a traditional Burmese rice noodle soup featuring a golden fish broth seasoned with lemongrass, ginger, and garlic. The preparation begins by poaching freshwater white fish in water, flaking the meat, and simmering the bones and aromatics to extract a flavorful stock. The fish broth is seasoned with turmeric, which imparts a pale golden color, and fish sauce. To achieve the signature thick consistency, a slurry of chickpea flour is gradually stirred into the boiling broth. The flaked fish is then returned to the soup to simmer and combine flavors. To serve, thin rice noodles are placed in a bowl and covered with the hot fish broth. The soup is typically garnished with crispy chickpea fritters, boiled egg halves, fresh cilantro, and a squeeze of lime juice to balance the savory flavors with crunch and acidity.
Corn Chowder
Corn chowder is a classic American cream soup that layers smoky bacon fat, sweet corn, and tender potato into a rich, warming bowl. Bacon is rendered until crispy and set aside, and the fat left in the pot is used to sweat onion and garlic, building a smoky, savory foundation. A small amount of flour stirred in before the stock thickens the base slightly, preventing the finished soup from being too thin. Diced potato simmers for fifteen minutes until tender, then corn kernels go in for five more minutes of gentle cooking. Blending only half the soup with an immersion blender and stirring it back in creates the ideal chowder texture: part creamy, part chunky, with intact corn kernels and potato pieces throughout. Heavy cream is added at the very end and brought just to a simmer - boiling it vigorously risks curdling. The corn's natural sweetness meets the cream's richness for a comforting, rounded flavor, finished with crispy bacon bits and chopped parsley. Fresh corn cut from the cob in season delivers noticeably better sweetness and texture than frozen or canned.
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.