Broths
Broths are refined savory liquids, a warm water based drink made out of veggies and possibly chicken, beef, pork, fish, etc. It contains nutrition, but is all liquid, with no or limited collagen, and is easy to digest. Often served when we are not feeling well or if on a hospital liquid diet. These broths are the basis for many soups and stews.
Dashi (Japanese kelp + dried bonito flakes broth)
Korean Anchovy-Kelp Broth (Korean kelp + anchovies + veggies)
Pho Broth + Options (Vietnamese broth + soup)
Kombu Mushroom “Dashi” (veggie/vegan kelp + mushroom broth)
Miso soup basics (the basic description of Miso soup)
Veggie Broth
Bone Broth or Stocks
Stocks are the thick collagen-filled liquid left after slow cooking ONLY meat bones in water for a long time. The nutrients from the foods combines into the water to create a flavorful and nutritious bone-base liquid. It may be viscous with gelatin, it may contain fat, and it has other nutrients. This is the base for many soups and stews.
Beef bone Stock
Chicken bone Stock
Oxtail Broth
Soups – Broth based
In general, soups are all about the broth. There are added foods in the soup but they are to compliment the flavor of the liquid. The soups may include a handful of veggies, mushrooms, chicken, beef, port, and fish or miso. This needs a spoon, and sometimes a fork or chopsticks, to eat and slurp.
Chicken Soup
Fasolada (a Greek white bean veggie soup)
Italian bread soup
Lentil Soup – Slow Cooker
Miso Ramen Noodle Soup Quick version
Mom’s Chicken Soup (chicken, veggies + herbs)
Mushroom Soup
Pappa al Pomodoro Soup
Red Lentil Soup
Semmelknoedelsuppe
Soups – Creamed
A second type of soup is called a cream soup that adjusts the broth so that it has a richer, almost fatty mouthfeel. For this type of soup cream is usually added (hence the name). But I skip the cream and use the veggies themselves to create the richness of these soups. The food order in the name indicates the overall flavors percentage.
Potato, Broccoli, Cheddar Soup
Potato Leek Veggie Soup
Spargelsuppe (Asparagus)
Squash Sweet Potato Soup
Sweet Potato Carrot Soup
Tomato Panade soup
Stews
Stews are made just like soups but have much less liquid. Generally they are also served over grains or seeds as they are so thick. You do not slurp a stew, you need a spoon or fork to eat it all.
Moroccan Lentil Stew
Peanut Veggie Stew
Thai Curry Lentil Stew (with sweet potatoes + mushrooms)
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