DIFFERENT KIND OF SOUPS THAT CREATIVELY

SERVED HERE AND ABROAD!

1. Japan: MISO SOUP

Miso soup consists of water with dashi powder

(the stock) and softened miso paste. So what
the heck is miso paste? It’s a combination of
fermented soybean, barley, or rice paste, Koji
kin (a type of fungus), and salt. Miso is aged for
six to thirty-six months. Sounds gross? Give it a
try!

2. Thailand: THAI VEGETABLE CURRY SOUP

This soup is the perfect combination of spices
from Thailand and vegetables with tons of health
benefits. Curry powder, made from some
variation of coriander, turmeric, cumin,
fenugreek, and chili peppers, will be your new
best friend after you try this soup.

3. Portugal: CALDO VERDE SOUP

Caldo Verde, Portuguese for “green broth,” is

traditionally made from potatoes, kale, olive oil,
and salt. Some recipes include meats such as
sausage for additional flavor. In Portugal, it is often
enjoyed at special occasions, such as weddings,
birthdays, and holidays. This recipe is so good
you’ll want to make up your own holiday as an
excuse to eat it.

4. North Africa: BUTTERNUT SQUASH SOUP

Squash soup is traditionally eaten in many parts of

North Africa, but also can be found in the cuisine of
South Africa, including Mozambique and Namibia.
Squash soup can be made with chunks of squash,
or puréed squash. In addition to butternut, acorn
squash and pumpkin squash can be used.

5. China: EGG DROP SOUP

This Chinese staple is made by adding beaten
eggs to boiling broth. This leaves you with
delicious thin strands of cooked egg that float in
the soup. Egg drop soup is commonly topped with
black pepper, chopped scallions, and/or tofu.
Several variations exist, like this one with ginger
and curry.

6. France: FRENCH ONION SOUP

French onion soup can be traced back to
ancient times. It was once seen as a food for
poor people, but the modern version originates
in France in the 18th century. Made with beef
broth and caramelized onions, French onion
soup is then topped with bread or croutons and
cheese, most commonly gruyère or swiss. It is
then finished by broiling the soup in a ramekin,
melting that beautiful cheese.

7. Italy: STRACCIATELLA SOUP

Traditionally, stracciatella soup was served at

the beginning of Easter lunch. Similar to an
egg-drop soup, stracciatella soup is made by
drizzling the egg, cheese, and seasoning
mixture into hot broth. Pair it with some thin
slices of toasted bread and immerse yourself
in Italian soup heaven.

8. Cuba: WHITE BEAN SOUP

Many Caribbean and Latin American recipes for

white bean soup originated in Spain, but each
region began adding in their own twist to the dish.
The main ingredients include white beans, broth,
potato, and onion. Try adding in chorizo for a
hearty, smoked flavor.

9. Ireland: POTATO SOUP

In the 18th century, regional patterns of diet in
Ireland evolved. They consumed a greater number
of potatoes, often adding them into soups and
stews. All meals began to have potato as the main
vegetable. While it’s hard to give Ireland all the
credit for the delicious potato soup, they certainly
played a role in its development.

10. Malaysia: PRAWN LAKSA

Laksa is one of the best soup recipes in the
world, and prawn laksa is a favorite variation of
this popular soup. Add chili to this hot soup
recipe, to make it even hotter if you enjoy spicy
food.

11. Philippines: MONGGO SOUP

This Mung Bean Soup or Ginisang Munggo is a

Filipino favorite that is really healthy and packed
with vitamins and lots of nutritional benefits.

12. México: SOPA TARASCA

Apart from the beans — which are usually cooked
together with tomatoes in a simple chicken broth —
this dish is a great source of both fresh and dried
chili peppers, most of which are native to the New
World like the smoked pasilla de Oaxaca, which
imparts not only a delicate heat but also adds a
nice smoky flavor to this hearty soup.

13. Japan: TONKOTSU RAMEN

Tonkotsu is a unique style of ramen consisting of an
extremely rich, fatty pork broth, fresh noodles, soft-
yolk eggs, and tender pork belly that melts in the
mouth. It is so popular and special that it could be a
dish of its own, not just a ramen style.

14. Algeria: CHORBA BEÏDA

Chorba beïda is a rich and nourishing Algerian

white chicken soup that's traditionally prepared for
Ramadan. It's usually made with a combination of
chicken, onions, carrots, celery, garlic, butter,
cinnamon, chickpeas, and seasonings. The
chicken pieces are first browned and the
vegetables are cooked until they soften.

15. Finland: SALMON SOUP (LOHIKEITTO)

Lohikeitto is a creamy Finish salmon soup that is
also known in Sweden. Apart from chunks of
salmon filet, it traditionally incorporates diced
potatoes and carrots cooked in a flavorful, buttery
broth infused with fish stock and cream.

16. Russia: UKHA

Ukha is a rustic Russian soup consisting of a broth

filled with herbs, seasonings, root vegetables, and
fish such as salmon, cod, perch, and trout. A bit of
vodka is often added into the pot while the soup is
simmering. Although it originated as a simple broth,
it evolved into an elaborate dish during the 16th
and 17th centuries, when it was served in Russian
courts

17. Brazil: CALDO DE PIRANHA

Caldo de piranha is a traditional Brazilian soup

prepared with piranha fish as the key ingredient.
The dish is a specialty of the Pantanal area in Mato
Grosso do Sul. Other ingredients that are
commonly used to prepare the soup include
onions, tomatoes, annatto, chili peppers, and a
combination of coriander, parsley, and spring
onions.

18. Chile: CALDILLO DE CONGRIO

Caldillo de congrio is a hearty Chilean fish soup
made with conger eel as its key ingredient.
Chopped and cooked conger eel is usually boiled
in water, creating a flavorful broth in the process.
The broth and the eels are then combined with
sautéed onions, garlic, tomatoes, carrots, and
bell peppers.

19. Greece: PSAROSOUPA

Greek (lit. fish soup) is a simple dish consisting
of fish—usually the firm-fleshed varieties like
red mullet, snapper, cod, or red gurnard—
poached with vegetables; most often a
combination of carrots, celery, and onions, or
leeks, garlic, and potatoes.

20. France: BISQUE

This thick, creamy, and rich puréed soup

traditionally includes ingredients such as cream,
seafood, cognac or wine, and a combination of
spices. The origin of its name is still debated –
some claim that the word refers to a soup that is
cooked twice (biscuits), since the traditional way of
making the soup involves first roasting the
shellfish and then simmering them again in the
flavorful broth.
 21. Ukraine: BORSCHT

The iconic borsch is probably the most famous

Ukrainian dish, also considered the country's
national dish. It is a comforting soup made with
beetroot, meat or bone stock, and sautéed
vegetables. There are many variations - the broth
can be made with beef, pork, chicken, or as a
vegetarian version.

22. Hungary: GULYÁS

Gulyás is a well-known dish that enjoys immense
popularity even outside the Hungarian borders.
In many countries, the word is synonymous with
a thick stew, while in Hungary, gulyás mostly
represents a soup-like dish, which is why this
dish is also known as gulyásleves (lit. herdsman
soup).

23. Spain: GAZPACHO

A perfect remedy for a hot summer day called

gazpacho is a cold soup consisting of crushed
tomatoes, finely chopped cucumbers, onions,
peppers, croutons, vinegar, and olive oil. With
the same level of familiarity as paella to the
consumers worldwide, the soup's refreshing,
cool and acidic flavors promote Spanish
cuisine at its best.

24. Poland: ROSÓL

Comforting rosół is a traditional Polish meat
soup. Even though the chicken version, called
rosół z , is the most famous variety–beef, veal,
turkey, or mixed meat broths are also quite
frequently prepared throughout the country.

25. Taiwan: BEEF NOODLE SOUP

The savory, spicy beef noodle soup is the

national dish of Taiwan and the source of
immense pride for the locals. The dish is an
ideal winter comfort food, typically consisting of
beef, broth, vegetables, noodles, and spices.
Beef noodle soup has a great Sichuan influence
dating back to the 1940s, when China was in
civil war and many Chinese people moved to
Taiwan, creating this cross-provincial dish and
incorporating chili bean sauce and Sichuan
peppercorns into it along the way.

26. Romania: BORS

The most popular version of the soup contains

minced pork meatballs, but in Romanian
households, any ingredient that is at hand can be
integrated into the dish. Often, the soup is
accompanied with a handful of freshly chopped
parsley and a dollop of sour cream.

27. China (Sichuan): HOT AND SOUR SOUP

Originating from either Sichuan or Beijing in
China, hot and sour soup is a classic meal that
is suitable for every occasion and most weather
conditions. It typically contains ingredients such
as day lily buds, bamboo shots, tofu, wood ear
fungus, and soy sauce-flavored broth.

28. Germany: MATZAH BALL SOUP

In Jewish tradition, the large balls are often referred
to as kneydl, knaidel, kneidel, or knodel and are
made with matzo meal—consisting of ground matzo
bread—and rendered chicken fat. Nowadays,
matzah ball soup is not exclusively associated with
Passover and has become a year-round comfort
food that is enjoyed in most Jewish communities.