Chef Takumi
Hyōgo Wild Boar Hot Pot (ぼたん鍋, Botan Nabe)
Thin winter boar blooms in the pot like peony petals, then settles into miso dashi with burdock and mushrooms. Keep the slices fatty and the simmer steady, and the meat stays tender.
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
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Recipes
Chef Takumi
Iekei Ramen (家系ラーメン)
Iekei ramen looks like a specialist's bowl, but the heart is plain: rich pork and chicken broth, firm thick noodles, shōyu tare, chicken oil, and toppings set with restraint.
Chef Jeong-sun
Imjasu-tang (Chilled Sesame Chicken Soup)
A Joseon court summer soup made for heat, with shredded chicken and cucumber in a cold broth thickened by finely ground toasted sesame until it turns pale, nutty, and clean.
Chef Dimitra
Ionian Stifado (Στιφάδο) with Rabbit or Beef
Ionian stifado is rabbit or beef braised with a proud weight of pearl onions, red wine vinegar, tomato, cinnamon, and clove until the sauce turns dark and glossy.
Chef Thomas
Irish Stew
Lamb, potatoes, and onions layered in a pot with thyme, water, and two hours of patience, until the broth thickens itself and the kitchen smells like the kind of evening where nobody is in a hurry.
Chef Fai
Isan Wild Mushroom Soup (Gaeng Het)
Isan throws out the Central Thai playbook: no coconut cream, no sweet-sour balance. Padaek for depth, yanang leaf for earth, wild mushrooms for the forest. Water-based, herb-driven, and governed by a system older than Bangkok.
Chef Takumi
Ishikari Nabe (石狩鍋, Hokkaido salmon and miso hot pot)
This is snow-country nabe: salmon on the bone, sweet cabbage, potatoes, and miso loosened into dashi. The pot looks generous, but the work is simply keeping the broth clean.
Chef Dean
Italian Tortellini in Brodo
Handmade tortellini floating in golden, soul-warming broth. This centuries-old Italian Christmas tradition transforms simple ingredients into something approaching the sacred.
Chef Joost
Jachtschotel (Dutch Hunter's Casserole)
The name means hunter's dish, but the secret is household thrift: beef, onion, apple, and potato turning yesterday's braise into a brown-topped winter supper.
Chef Jeong-sun
Jaecheop-guk (Marsh Clam Soup)
Tiny marsh clams give this southern Korean soup its pale, clean broth; salt and a last fistful of chives are enough when the clams have been purged and boiled correctly.
Chef Fai
Isan Hot Pot (Jaew Hon)
Jaew is the Isan kreung tam: pounded chili, garlic, padaek, and khao khua dissolved into herb broth. You cook together, you eat together, sticky rice in hand. This is how Isan feeds its people.
Chef Lupita
Jalisco Charro Bean Stew (Frijoles Charros)
Jalisco's ranch pot of pinto beans, pork rib, bacon, chile guajillo, chile de arbol, and epazote, served brothy in deep bowls with corn tortillas at the table.
Chef Lupita
Jalisco Goat Birria Tatemada
Jalisco's birria de chivo tatemada is goat rubbed with chilacate, ancho, vinegar, and warm spices, sealed in the pot, oven-roasted until the meat pulls clean from the bone.
Chef Lupita
Jalisco Red Menudo (Menudo Tapatío)
Guadalajara's Sunday bowl of red menudo, beef tripe and pata simmered until tender in a guajillo broth, served without hominy and torn into with birote salado.
Chef Lupita
Jalisco Red Pozole (Pozole Rojo Tapatio)
Jalisco's red pozole is a Guadalajara pot of cacahuazintle corn, pork broth, chile guajillo, chile ancho, and table garnishes that turn one olla into a family meal.
Chef Jeong-sun
Jangeo-tang (Korean Eel Soup)
Freshwater eel simmered into a thick Jeolla soup with cabbage, doenjang, perilla seed powder, and green chilies, a summer tonic built slowly enough for one bowl to carry the day.
Chef Jeong-sun
Janggukbap (Soy Broth Beef Rice Soup)
A clear beef and soy broth poured over rice, the older face of gukbap: brisket, bones, radish, and careful skimming until the bowl is clean enough to taste each part.
Chef Thomas
Jerusalem Artichoke Soup
Knobbly, awkward artichokes, surrendered to butter and stock and blended into something so nutty and silky it feels like the kitchen is doing you a favour on a cold January night.
Chef Fai
Northern Dry-Braised Beef (Jin Hoom)
Beef and highland paste go into a pot with water. Two hours later, the water is gone. What remains is a dark, sticky glaze of Burmese-route spices clinging to every fiber of beef. Lanna concentration at its purest.
Chef Jeong-sun
Jjaglie (짜글이, Reduced Pork-and-Chili Stew)
A Cheongju field stew of pork, potato, onion, and chili paste, simmered down until the broth nearly disappears and the sauce is thick enough to drag through rice.
Chef Graziella
Jota Triestina
The great soup of Trieste, where Austro-Hungarian sauerkraut meets Italian beans and the smoke of cured pork. A dish that proves Italian cooking has always absorbed its neighbors.
Chef Isabel
Judías a lo Tío Lucas
Judías a lo Tío Lucas are Madrid spoon food: white beans and tocino made plain, then woken up with garlic, pimentón, cumin, and vinegar.
Chef Isabel
Judías con Perdiz Toledanas
Judías con perdiz are Toledo's winter spoon food: white beans, red-legged partridge, wine, bay, and a slow sofrito that gives the broth its dark sweetness.
Chef Isabel
Judías del Barco de Ávila
Judías del Barco de Ávila are Castilian spoon food: fine-skinned white beans from Gredos, simmered gently with chorizo, pimentón, and a dark, sweet sofrito that lets the bean lead.
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