Soup

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.