Best Broth

Pho achieves balance through its deeply aromatic broth, which marries the savory depth of slow-cooked bones with the bright, citrusy notes of star anise, cinnamon, and charred ginger. The slight sweet...

Soupe à l'oignon gratinée, or French onion soup, is a classic comfort food dish featuring caramelized onions simmered in a rich beef broth and topped with a crusty bread slice and melted Gruyère chees...

Udon is a type of thick wheat flour noodle, often served in a hot broth. Kake udon, a simple preparation, features noodles in a clear dashi-based broth, often topped with scallions. More elaborate v...

Soba noodles are made from buckwheat flour, giving them a distinctive earthy flavor and slightly darker color. They can be served hot in a broth (kake soba) or cold with a dipping sauce (zaru soba)....

Psarosoupa is a traditional Greek fish soup, often made with a variety of white fish, shellfish, and vegetables. The broth is typically flavored with lemon juice, onions, tomatoes, and aromatic herbs...

Sundubu Jjigae is a spicy Korean stew made with soft, silken tofu (sundubu). It typically includes seafood (such as shrimp or clams), vegetables, and a fiery gochujang-based broth. The tofus delicate...

Avgolemono soup is a traditional Greek soup made with chicken broth, rice, and a distinctive egg-lemon sauce. The egg-lemon sauce is created by slowly whisking eggs with lemon juice, then tempering th...

Kalguksu is a Korean noodle soup made with hand-cut wheat flour noodles. The noodles are cooked in a flavorful broth, typically made with seafood or chicken. Vegetables like zucchini, potatoes, and on...

Shabu-shabu is a Japanese hot pot dish where thinly sliced meat (typically beef or pork) and vegetables are briefly cooked in a simmering broth. The ingredients are then dipped in a flavorful sauce, o...

Mujigae is a Korean stew made with fish roe (typically cod or pollack). The roe is simmered in a spicy broth with vegetables and often seafood. The dish is known for its rich, creamy texture and sligh...