Chef Takumi
Fukuoka Offal Hot Pot (もつ鍋, Motsunabe)
Motsunabe asks one plain thing of you: buy clean, sweet-smelling offal and simmer it gently. The cabbage softens, the nira stays green, and the broth turns rich without hiding anything.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Fai
Clear Soup with Tofu and Pork (Gaeng Jued Tao Hu Moo Sap)
No paste, no chili, no coconut. Still a gaeng. The gentlest dish in Central Thai cooking proves that the system works even at a whisper: fish sauce for salt, palm sugar for sweet, white pepper for warmth, clear broth for soul.
Chef Fai
Isan Bamboo Shoot Soup (Gaeng Nor Mai)
Isan's oldest soup runs on padaek and yanang leaf, not coconut cream. A water-based broth, dark green and mineral-rich, built on a kreung tam of dried chilies and shrimp paste. This is what Thai food looked like before Bangkok rewrote the rules.
Chef Fai
Isan Chicken Herb Stew (Gaeng Om Gai)
Isan's herb stew runs on padaek and dill, not coconut cream and kaffir lime. Water-based, herb-loaded, fermented-fish-driven. This is what happens when the kreung tam meets the northeastern plateau.
Chef Fai
Isan Fish Herb Soup (Gaeng Om Pla)
Isan's herb soup runs on a stripped-down kreung tam and a wall of fresh dill, lemon basil, and Thai basil thrown in off the heat. Padaek is the salt. The river is the protein. Sticky rice is the only partner.
Chef Fai
Fermented Fish Vegetable Stew (Gaeng Pla Ra)
Pla ra isn't a condiment here. It's the broth. Isan's governing principle in a single pot: fermented fish provides the salt, the umami, and the soul. Vegetables cook in that liquid, not water. This is Isan's kitchen speaking.
Chef Klaus
Gaisburger Marsch
Stuttgart's stew earns its name in the pot: clear beef broth, tender meat, floury potatoes, fresh Spätzle, and onions browned dark enough to matter.
Chef Jeong-sun
Gaji-naengguk (Cold Eggplant Soup)
A summer bowl for the nights when the rice is hot but the table needs cooling: steamed eggplant strips, chilled fast, floating in a sharp soy-vinegar broth.
Chef Jeong-sun
Galbitang (Beef Short Rib Soup)
A clear short rib soup for the celebration table, built by soaking, blanching, and slow skimming until beef, radish, and broth taste clean enough to need only salt.
Chef Jeong-sun
Galchi-jjigae (Hairtail Stew)
Silver hairtail simmered with radish, squash, and a clean red seasoning, a coastal weeknight stew that asks for fresh fish, gentle hands, and a broth that tastes of the sea.
Chef Lupita
Gallina Pinta Sonorense
Sonora's working-pot stew of beef shank, oxtail, pinto beans, and hominy, stained red with Anaheim chile and bitten by chiltepin. The dish is named for a hen it does not contain.
Chef Jeong-sun
Galnaktang (Short Rib and Octopus Soup)
A clear, restorative Jeolla soup that puts beef short ribs and small octopus in one pot, land and sea together, timed carefully so the broth is deep and the octopus stays tender.
Chef Jeong-sun
Gamdongjeot-jjigae (Fermented Shrimp Relish Stew)
A nearly forgotten Seoul stew where fine fermented shrimp relish does the salting, pork gives the broth body, and tofu carries it quietly, rich enough for a special table and plain enough for rice.
Chef Thomas
Game Broth
A slow, savoury broth built from game bird carcasses, pearl barley, and the last of the autumn roots, the kind of bowl that turns a dark November evening into something you chose rather than endured.
Chef Jeong-sun
Gamjatang (Pork Bone and Potato Stew)
Pork backbone simmered until the meat loosens from the bone, with potatoes, dried radish greens, perilla leaves, and nutty perilla seed powder thickening the bowl.
Chef Freja
Gammeldags Oksestuvning
Old-fashioned Danish beef stewed gently in a creamy white sauce with bay leaves and peppercorns. A winter bowl that tastes of Danish grandmothers, boiled potatoes, and pickled beetroot on the side.
Chef Jeong-sun
Gangdoenjang (강된장, Thick Soybean Paste Stew)
Doenjang cooked tight with anchovy broth, summer vegetables, tofu, and chili until it turns thick and glossy, ready to stain rice or sit inside a lettuce wrap.
Chef Isabel
Garbanzas Compuestas Canarias
Garbanzas compuestas are Canary Islands spoon food: large chickpeas, a dark tomato and pimentón sofrito, potatoes, and a little pork cooked until the broth clings to every spoonful.
Chef Isabel
Garbanzos Andaluces con Rape y Almejas
Garbanzos con rape y almejas belong to the Andalusian coast: chickpeas, monkfish, clams, and a prawn-head fondo, cooked gently so the sea carries the pot.
Chef Isabel
Garbanzos con Jamón a la Castellana
Garbanzos con jamón are Castilian spoon food: chickpeas, serrano ham, pimentón, and a slow sofrito cooked dark enough to make a simple pot taste full.
Chef Isabel
Garbanzos con Tagarninas
Garbanzos con tagarninas belongs to the spoon food of Andalucía and La Mancha: chickpeas, young wild thistle, pimentón, cumin, and a fried bread majado that makes the broth thick enough to remember.
Chef Ally
Garden Tomato Soup with Torn Basil
Ripe summer tomatoes simmered with garlic and finished with hand-torn basil, a soup so pure it tastes like the garden itself. Good bread is not optional.
Chef Ally
Garden Vegetable Ragout with Olive Oil and Herbs
A slow-simmered celebration of summer's best vegetables, bathed in fruity olive oil and perfumed with garden herbs, the kind of dish that tastes like the farmers market looks.
Chef Takumi
Gathered Hot Pot (寄せ鍋, Yose-nabe)
Yose-nabe is the everything pot with discipline: clear dashi, seasonal vegetables, tofu, chicken, and seafood added in the right order so each piece cooks cleanly and the broth stays bright.
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