Chef Juliana
Mungunzá Salgado
Your isso não é pra mim ends here: soaked corn, a little feijão, carne de sol, and a real refogado turn into a thick bowl that solves dinner without a packet.
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 Thomas
Mushroom and Ale Stew
Mixed mushrooms browned hard and braised slowly in dark ale with thyme and onions until the kitchen smells like the kind of evening you want to stay in for.
Chef Lupita
Mushroom Atápakua (Kutsikua Terekua Atápakua)
The Meseta P'urhépecha's Cuaresma atápakua, built from wild terekua mushrooms, chile guajillo, and masa de maíz until the sauce becomes a stew and the forest sits in the cazuela.
Chef Jeong-sun
Naejang-gukbap (Pork Offal Rice Soup)
A thrifty market bowl of pork innards scrubbed clean, boiled until tender, and ladled over rice in a pale pork broth with scallion, salted shrimp, and chive muchim.
Chef Jeong-sun
Naengi-guk (Shepherd's Purse Soup)
The soup that tastes like spring arriving: shepherd's purse, roots and leaves together, simmered briefly in a clean anchovy-doenjang broth so the green still tastes like itself.
Chef Takumi
Nagoya Miso Oden (味噌おでん)
This is Nagoya's winter pot: clear dashi darkened with Hatchō miso, sweetened just enough, then left to teach daikon, egg, tendon, and motsu how to drink.
Chef Jeong-sun
Nakgopsae (Busan Octopus, Tripe and Shrimp Pot)
A Busan table pot of octopus, beef gopchang, and shrimp, arranged raw, simmered in red sauce, then reduced until the last spoonful belongs over rice.
Chef Jeong-sun
Nakji-jeongol (Spicy Small Octopus Hot Pot)
A shared jeongol pan of small octopus, mushrooms, tofu, and greens in a clean spicy broth, cooked at the table so the nakji curls tender instead of turning tough.
Chef Takumi
Nameko and Tofu Misoshiru (なめこと豆腐の味噌汁, miso soup with nameko mushrooms and tofu)
Nameko does the quiet work here, turning fresh dashi slightly glossy while soft tofu warms through. Keep the miso below a boil and the whole bowl stays fragrant, clean, and calm.
Chef Lupita
Nayarit Shrimp Pozole (Pozole de Camarón)
Nayarit's coastal pozole is hominy simmered in a broth of fresh and dried shrimp, guajillo, chile cola de rata, jitomate, and oregano, with pepino and tostadas waiting at the table.
Chef Takumi
Scallion and Fried Tofu Miso Soup (ねぎと油揚げの味噌汁, Negi to Aburaage no Misoshiru)
The weeknight miso soup: clear dashi, miso stirred in off the boil, scallion kept bright, and aburaage rinsed first so its richness never muddies the bowl.
Chef Thomas
Nettle Soup
A bowlful of early spring gathered from the hedgerow, cooked with potato and stock into something vivid and green, the sort of soup that costs nothing and tastes like the season turning.
Chef Dean
New England Clam Chowder
The honest chowder of Massachusetts fishing villages, rich with briny clams, tender potatoes, and just enough cream to coat your spoon. No tomatoes. No apologies. This is the real thing.
Chef Dean
New England Summer Clam Chowder
Silky, bacon-laced chowder built on fresh littleneck clams and their briny liquor, thickened with tender potatoes and finished with cream. This is the honest chowder of Massachusetts fishing villages, not the wallpaper paste served in tourist traps.
Chef Remy
New Orleans Shrimp Bisque
A silky, soul-satisfying cream soup built on homemade shrimp stock, kissed with dry sherry and finished with sweet Gulf shrimp, the kind of refined Creole cooking that made New Orleans famous
Chef Remy
New Orleans Turtle Soup
A legendary Creole showpiece where tender turtle meat surrenders to a dark roux broth laced with dry sherry, finished with ribbons of fresh spinach and chopped hard-boiled egg, the kind of dish that built New Orleans restaurant culture.
Chef Takumi
Niboshi Ramen (煮干しラーメン, dried sardine ramen)
This is Aomori's quiet shōyu bowl: dried sardines steeped until the broth turns strong-tea brown, clean noodles, a few toppings, and no heavy sauce hiding the fish.
Chef Takumi
Niku Udon (肉うどん)
Thin beef, clear dashi, and soft udon make a bowl that looks generous but asks very little: simmer the meat sweet, keep the broth clean, and let the noodles carry it.
Chef Takumi
Nishin Soba (にしんそば, herring soba)
Kyoto's winter soba looks severe, a dark strip of herring over amber broth, but the work is simple: soften the fish properly, keep the dashi clear, and let the bowl stay quiet.
Chef Klaus
Norddeutscher Aaleintopf
A northern eel stew built on roots, potatoes, herbs, and vinegar, with the fish added late so the broth stays clear and the flesh stays whole.
Chef Takumi
Noto Fish-Sauce Hot Pot (いしる鍋, Ishiru Nabe)
Ishiru nabe is winter at the Noto shore: clear dashi, glistening seafood, sturdy vegetables, and a spoonful of fermented squid sauce doing quiet, serious work.
Chef Takumi
Oden Daikon (おでん大根, Oden no Daikon)
Oden daikon asks for patience, not difficulty. Par-cook the radish to quiet its bitterness, then let clear dashi carry it slowly to the center.
Chef Takumi
Oden Eggs (おでん卵, Oden Tamago)
The egg you fish for first: boiled, peeled, then held low in clear dashi until the white turns amber and the yolk takes on broth. Patience does the seasoning.
Chef Lesia
Ogirochnyk (огірочник, cold cucumber soup)
Cold cucumber is not quiet here: grated into salted ribbons, loosened with kefir or whey, sharpened with garlic, and buried under dill until the bowl smells like July shade.
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