Ready your spoons.
If the clear blue waters of the Amami islands in Japan aren't enough of a reason to visit, this local dish is. And while you plan your itinerary, you can test version...
Clove is used all the time in my Kashmiri family’s recipes. Cold climates call for warm and pungent spice, which makes clove an ideal addition to this winning...
This is the classic creamier style of tom yum, made with evaporated milk and rich with fragrant lemongrass and galangal.
The mince is rolled with rice and fresh herbs, keeping the meatballs light and airy, and the stock is zesty thanks to the avgolemono (lemon–egg) sauce.
While I love this vegetable soup as is, you can easily add chicken or beef to the pan after you’ve cooked the onions, or you could lightly grill any type of...
This broccoli soup is quite indulgent with butter and cream for a thicker consistency, served with sourdough croutons topped with a herby seaweed butter.
This soup is associated with birth in Korean culture; it’s usually eaten on birthdays and is traditionally made for new mums to replenish the body.
I call this the minestrone of Korea. Sujebi is a comforting and wholesome soup, filled with potatoes and hand-torn dumplings, that’s perfect for cold weather.
Kongnamul guk is the epitome of home-cooked comfort food. This is an everyday soup and most Korean households would normally serve it as part of a simple meal.
Janchi guksu means ‘banquet dish’ and traditionally it’s prepared for special occasions. But every day can be a holiday when you’ve got a big bowl of festive...
Buckwheat noodles served in a bowl of chilled beef broth that is refreshingly tart and tangy - just the thing on a summer's day.
This thick, Tuscan bread soup is a delicious way to use a loaf of stale bread. It’s also an economical dish to make in bulk for feeding large amounts of guests.
The day after a roast chicken dinner, this is the perfect soup to use up any leftovers - and those root veg calling out to me from the crisper before they pass...
Galangal is the star of the dish, giving the soup a mild, spicy aroma whilst the coconut cream lends it a richer, creamier broth than other Thai soups.
The squid is stuffed with minced pork, then served in a mild soup, often with rice or noodles. The tender texture of the stuffed squid in particular is excellent,...
With its complex blend of herbs and signature salty-sour-spicy flavour, tom yum is the epitome of Thai cuisine – all in one bowl of soup.
With very few ingredients, this traditional peasant dish from Menorca depends upon the ripeness and quality of the tomatoes, capsicums and even garlic.
This minestrone is made all year round with fresh seasonal legumes instead of dried. In winter, it might also be made with pumpkin and potato.