Soup

Miso shiru

Miso shiru

Miso shiru is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference. The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock.
Soto Kuali

Soto Kuali

Soto is a traditional soup mainly composed of broth, meat and vegetables. Soto Kuali is a typical soto from Solo (Central Java) which is cooked in kuali (a cooking pot made from clay). This low temperature cooking method makes the meat tender and tasty. If you use a normal metal cooking pot, just boil the meat over low heat. Then another characteristic of this dish is the seasoning that come from tempeh (javanish soy bean cake) which begins to rot. I use tempeh in the recipe though; but not spoiled tempeh.
Mie bakso

Mie bakso

Mie Bakso is an indonesian dish similar with Vietnamese noodle soup with meatballs (bakso or baso); one of the most popular street foods in Indonesian cities and villages alike. Travelling street vendors, either by carts or bikes are often frequenting residential areas in Indonesia, while warung bakso or humble tent foodstalls are often sprung on street sides in Indonesian cities.
Sundubu jjigae

Sundubu jjigae

Sundubu jjigae is a hot and spicy Korean stew made with uncurdled tofu (sundubu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and chili powder in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the stew just before serving, and the dish is delivered while still bubbling vigorously.
Canja de galinha

Canja de galinha

Canja de galinha is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The basic ingredients include chicken, rice or massa pevide. Common flavoring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese broa bread on the side for dipping. This is only a variation of this recipe.
Sop buntut

Sop buntut

Oxtail soup is made with beef tails. Different versions of oxtail soup exist: Korean and Chinese. Oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut.
soto ayam

Soto Ayam

Soto ayam is a yellow spicy chicken soup with rice and/or vermicelli or noodles, commonly found in Indonesia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, sate kerang, perkedel kentang and fried shallots. Krupuk are a very common topping.