Chef Ally
Miso Soup with Market Vegetables
A bowl of warming broth that changes with the seasons, built on whatever looks most alive at the market. Simple enough for a Tuesday, nourishing enough for a lifetime.
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
Miyazaki Chilled Miso Over Rice (冷や汁, Hiyajiru)
Hiyajiru is summer comfort without heaviness: grilled fish, toasted miso, and sesame thinned with iced dashi, poured over hot rice so the bowl wakes up at first contact.
Chef Jeong-sun
Miyeok-guk (Seaweed Soup)
The seaweed soup eaten by new mothers and served again every birthday, gentle enough for recovery, plain enough for a weeknight, and exact enough to cook twice.
Chef Jeong-sun
Miyeok-naengguk (Cold Seaweed Soup)
A summer bowl of softened miyeok and crisp cucumber in a clean, vinegared broth, the cold cousin of birthday soup and one of the quickest comforts on a Korean table.
Chef Takumi
Mizuna Hot Pot (はりはり鍋, Hari-hari Nabe)
Osaka's leanest hot pot is a lesson in restraint: clear dashi, a little soy, sliced duck or pork, and mizuna added late so it keeps its bright snap.
Chef Takumi
Mizutaki (水炊き, Hakata chicken hot pot)
Chicken, water, and patience do the work here. Simmer the bones low until the broth turns ivory, then let ponzu, greens, and rice carry the pot to its quiet finish.
Chef Takumi
Mochi-Stuffed Tofu Pouches (もち巾着, Mochi Kinchaku)
A tied abura-age purse looks clever, but the work is plain: soften the tofu, tuck in mochi, simmer gently, and stop before the rice cake pushes its way out.
Chef Juliana
Mocotó Gaúcho
Nobody is born knowing what to do with cow feet. You learn. Simmer them slow with white beans and sausage until the caldo turns thick and sticks to your lips.
Chef Lupita
Mole de Caderas de Huajuapan
Huajuapan's once-a-year goat stew from the Mixteca region of Oaxaca, built on chile costeño amarillo and rojo, roasted tomato, and dried avocado leaf during the October matanza when the whole town smells like simmering goat and toasting chile.
Chef Lupita
Mole de Garambullo de la Sierra Gorda Queretana
Queretaro's semi-desert mole, built with white garambullo cactus flowers, chile guajillo, chilcuague, xoconostle, and rabbit or chicken simmered in a clay cazuela.
Chef Lupita
Mole de Olla con Xoconostle
Ciudad de Mexico and Puebla's deep-bodied beef stew, built on toasted guajillo and pasilla, slow-simmered shank, summer vegetables, and the sour bite of xoconostle. Thinner than mole, deeper than caldo, exactly itself.
Chef Lupita
Mondongo Jarocho (Veracruz Tripe Stew)
Veracruz Sotavento's mondongo carries the port's Atlantic slave-trade memory in a red broth of guajillo and costeño, with tripe, chickpeas, yuca, plátano macho, hoja santa, and chochoyotes.
Chef Lupita
Mondongo Veracruzano
Veracruz's Gulf-coast mondongo is a long-simmered tripe stew with guajillo, tomato, chorizo, ham, garbanzos, and herbs, heavier than northern menudo and sweeter at the edge.
Chef Takumi
Monkfish Hot Pot (あんこう鍋, Ankō Nabe)
Winter ankō looks fearsome until the pot teaches you otherwise: clean the fish well, let the liver enrich the miso dashi, and simmer everything gently.
Chef Freja
Morbradgryde
The Danish party stew of pork tenderloin, bacon, and cocktail sausages in a creamy tomato sauce. The pot every farmor pulls out when there are people to feed and love to show.
Chef Takumi
Mori Soba (もりそば)
Mori soba is a plain test: good buckwheat noodles, clear soy-dashi tsuyu, and a careful rinse. Dip only the lower third, and the soba stays clean and fragrant.
Chef Dimitra
Moschari Lemonato Sterea Elladas (Μοσχάρι Λεμονάτο)
Sterea Ellada's lemon beef is pale, glossy, and sharp with lemon, a one-pot braise where good olive oil, patient simmering, and no tomato do the work.
Chef Dimitra
Moshari Kokkinisto Thessalonikis (Μοσχάρι Κοκκινιστό Θεσσαλονίκης)
Thessaloniki's beef kokkinisto is a red tomato braise with cinnamon and clove, built on one honest step: sear the meat properly before the sauce begins.
Chef Dimitra
Mount Athos Tahinosoupa (Αγιορείτικη Ταχινόσουπα)
Mount Athos tahinosoupa is an oil-free Lenten soup of tahini, lemon, and orzo, plain enough for Holy Week and rich enough to comfort without a drop of oil.
Chef Takumi
Mugi Miso Soup (麦味噌汁, Kyushu barley-miso soup)
Barley miso makes a softer, rounder soup than rice miso, with a toasted grain sweetness that belongs especially well to sweet potato and a quiet bowl of rice.
Chef Juliana
Mujica de Peixe
You think tucupi and fish flakes mean this is not for you. Wrong. Buy real tucupi, build a refogado, thicken with farinha, and dinner knows exactly where it is from.
Chef Jeong-sun
Muk-naengguk (Cold Acorn Jelly Soup)
Trembling acorn jelly in a cold anchovy-kelp broth, sharpened with kimchi brine and vinegar, then finished with cucumber, toasted gim, and sesame for a summer bowl that eats like soup and snack together.
Chef Thomas
Mulligatawny
A bowl of spiced, golden broth thickened with lentils and apple, the kind of soup that crossed an ocean two centuries ago and found its way into the British kitchen because it belonged there.
Chef Juliana
Muma de Siri Capixaba
You think crab stew is restaurant food. It's not. Siri, a real refogado, urucum, and farinha turn into a creamy Capixaba pot that deserves its way back to the table.
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