MAIN INGREDIENTS
Milky, lip-smacking broth and extra thin wheat noodles are the main charachteristics of this ramen, originally from Fukuoka. Although at its basic, ramen prepared this way consists of nothing more than pork bones broth, noodles, chashu pork, and green onions — additional toppings are often included as well, though — each said component takes time and care to prepare, most notably the broth which can cook for as little as 8 to 12 hours to up to 36 to 60 hours, depending on the recipe and the desired outcome.
The preparation begins by simmering the bones, pork skin, and pig's trotters in water first, which is a step that helps remove the dirt and scum. The bones are then washed and scrubbed of scum under running water, and placed in a fresh pot of water so they are completely covered and then simmered for a minimum of 8 to 12 hours.
TIME
- Preparation time: 2 h
- Cooking time: 12 h
- Total time: 14 h
Tom kha gai is a comforting Thai soup that combines subtle flavors and simple ingredients. It starts with chicken, usually boneless thighs, simmered in coconut milk and chicken stock or water for a rich base. The key ingredient, galangal, similar to ginger, adds a sharp, citrusy, almost piney flavor.
Lemongrass and makrut lime leaves are also essential, giving the soup a light, citrusy note. Thai chilies are included to add a bit of heat but are balanced by the savory taste of fish sauce. Mushrooms, like straw or oyster, are thrown in for texture.
TIME
- Preparation time: 15 min
- Cooking time: 25 min
- Total time: 40 min
MAIN INGREDIENTS
Mercimek Çorbası, translated from Turkish as "lentil soup," is a staple in Turkish cuisine, beloved for its simplicity, nourishing qualities, and comforting flavors. This traditional soup is primarily made with red lentils, which cook quickly and blend into a smooth, creamy consistency, making it not only delicious but also very easy to prepare.
The basic recipe calls only for red lentils, onions, butter, broth, red pepper flakes, and salt. Still, carrot, potato, tomato paste, and spices such as cumin and mint are also often included. The soup is prepared by sautéing onions, and sometimes carrots and garlic in a bit of butter or oil until they are soft.
TIME
- Preparation time: 25 min
- Cooking time: 35 min
- Total time: 1 h
The ramen restaurant G Men 7’s chuka soba has been the inspiration for this old-school shoyu ramen recipe, which, unlike other shoyu ramens, does not have dashi components — there is only one kind of broth made with pork and chicken.
The soup and the tare should be made a day in advance so the flavors have time to develop. The recipe is adapted from the YT channel Way of Ramen, a popular and respectable channel that is the go-to place for any and every ramen lover.
TIME
- Preparation time: 2 h
- Cooking time: 10 h 5 min
- Total time: 26 h 5 min
MAIN INGREDIENTS
Żurek is a traditional Polish soup known for its distinctive sour flavor from a fermented rye flour or oatmeal starter. This soup is an integral part of Polish cuisine and is especially popular during Easter celebrations, though it is enjoyed year-round.
The fundamental component of żurek is the fermented rye flour starter, known as "zakwas." This starter is made by mixing rye flour with water and allowing it to ferment for several days. The fermentation process creates the characteristic sour taste of the soup.
TIME
- Preparation time: 10 min
- Cooking time: 30 min
- Total time: 40 min
Rawon is a traditional Indonesian black beef soup known for its deep, earthy flavors and distinctive dark color, which comes from keluak (Indonesian black nuts). Originating from East Java, it is a beloved dish often served with rice and condiments.
The dish is made by simmering beef, typically brisket, shank, or ribs, in a spiced broth. The seasoning includes a paste of (typically) keluak, shallots, garlic, candlenuts, red chilies, turmeric, cumin, pepper, ginger, cutcherry, galangal, coriander, and shrimp paste, which is sautéed until fragrant before being added to the broth.
TIME
- Preparation time: 45 min
- Cooking time: 1 h 30 min
- Total time: 2 h 25 min
MAIN INGREDIENTS
Česnečka is a traditional Czech garlic soup renowned for its strong garlic flavor and simplicity. It is a staple in Czech cuisine and is especially popular as a remedy for colds and flu, thanks to garlic's well-known medicinal properties, including its ability to boost the immune system.
The basic ingredients for česnečka include a generous amount of garlic, potatoes, water, and seasonings, traditionally marjoram, caraway seeds, pepper, and bay leaves. Some variations of the soup might replace water with chicken broth and include onions, sausages, greens, or mushrooms or be thickened with a flour roux or beaten eggs to give it a more substantial texture. Česnečka is traditionally served with croutons, making it a filling and comforting meal.
TIME
- Preparation time: 15 min
- Cooking time: 20 min
- Total time: 35 min
MAIN INGREDIENTS
The following recipe is adapted from the Huang Kitchen website (www.huangkitchen.com). For maximum flavor, blanch the bean sprouts just before assembling the dish.
TIME
- Preparation time: 1 h
- Cooking time: 2 h
- Total time: 3 h
Ciorba Radauteana is a traditional Romanian soup known for its rich, tangy flavor, originating from the Radauti area. It is primarily made with chicken, although originally, turkey was used, and parts like the thighs, wings, backs, and necks are preferred to maximize flavor.
The soup starts with boiling chicken to create a hearty broth, which is then clarified to remove impurities. Vegetables such as carrots, parsnips, celery, onion, and peppers are commonly added to the broth to cook, while the distinct sour taste is achieved by incorporating vinegar or lemon juice.
TIME
- Preparation time: 30 min
- Cooking time: 2 h
- Total time: 2 h 30 min
MAIN INGREDIENTS
The following is the authentic and historic recipe for Ukrainian borsch, which is made with beet kvass and salo, as well as pork bones and meat broth, all the main components of any traditional borsch. The recipe is adapted from the YouTube channel Tasting History with Max Miller, a culinary show dealing with food history and historical recipes.
The recipe for his borsch came from the book Customs, Beliefs, Cuisine and Drinks of Little Russians by Mykola Markevych, a Ukrainian historian, ethnographer, musician, and poet. The recipe does not include carrots, parsley, beans, or potatoes, which are more prevalent in contemporary recipes.
TIME
- Preparation time: 1 h
- Cooking time: 6 h
- Total time: 127 h
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 42 Soup Recipes” list until March 27, 2025, 47,701 ratings were recorded, of which 26,359 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.