Soups and Stocks (Page 5)

Good stocks are fundamental in the kitchen. Not just as the foundation for soups, but as the starting point for sauces, stews and braised dishes as well.

Oyster Chowder with Canned Oysters
Oyster Chowder with Canned Oysters

Oyster Chowder with Canned Oysters

Canned Oysters are a pale shadow of the freshly shucked real article, but that doesn’t mean you should ignore them completely. I always like to have a can or two in my pantry for those times when fresh oysters are not available, or for when you just want to put something together quickly, without all the usual shucking around. This super quick chowder recipe makes a nice hearty dish for one, if served with crusty bread and maybe a small salad, and a lovely little starter soup for two.


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Kimchi Soup with Pork
Kimchi Soup with Pork

Kimchi Soup with Pork

Kimchi is not merely a side-dish, or pickled snack. Rather, it is often used as a cooking ingredient as well. Most notably, it can be added to fried rice, used as a primary ingredient in particular types of Korean stews known as Kimchi-jjigae, and is also used in a class of soups collectively called Kimchi-guk.

Today’s recipe is a simple and straightforward Pork and Onion Soup to which I have added a good, healthy dollop of my homemade Basic Kimchi to give it a sour and spicy finish…


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Kakejiru: Japanese Noodle Broth
Kakejiru: Japanese Noodle Broth

Kakejiru is most widely known and used as a Japanese Noodle Broth. Indeed, the famous ‘Kake-Udon’, is simply thick Udon noodles along with other toppings, served with Kakejiru poured over everything as a rich ‘soup’.

Similar ‘soup-noodle’ dishes are also made with many other sorts of noodle (including Soba, Somen, and the ever-popular Ramen), but the name ‘Kakejiru’ simply means ‘dressing’ or ‘gravy’, and it has other uses as well. It is extremely versatile, and often forms the base for more complex broths and sauces, as well as being frequently used to braise Tofu and other ingredients.


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