Slideshow: The Food Lab: 9 Warming Soup Recipes

Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic
Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic

Inspired by the classic Korean soup samgyetang, this dish features the freshness of cilantro and chives from Korean soups and the heat and vinegar you'd expect in a Thai soup. It's intensely aromatic, warm, soothing, and easy to eat.

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[Photograph: J. Kenji Lopez-Alt]

Escarole and Parmesan Soup With Chicken Meatballs
Escarole and Parmesan Soup With Chicken Meatballs

This soup starts with a hearty Parmesan-scented broth, packed with plenty of awesomely flavorful vegetables and juicy meatballs

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[Photograph: J. Kenji Lopez-Alt]

Easy Sausage and Kale Soup With Black-Eyed Peas
Easy Sausage and Kale Soup With Black-Eyed Peas

The trick to this recipe is to start with a crazy flavorful ingredient—Italian sausage—add to it a few other crazy flavorful aromatics—garlic, rosemary, and lemon zest—then cook it all down with a couple of ingredients that just love sopping up flavor—dried beans and kale.

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[Photograph: J. Kenji Lopez-Alt]

Hot and Sour Soup
Hot and Sour Soup

A far cry from the one-dimension take-out staple, this hot and sour soup tastes fresh, with crunchy vegetables and a rich broth.

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[Photograph: J. Kenji Lopez-Alt]

Easy Red Lentil Soup With Curry Yogurt
Easy Red Lentil Soup With Curry Yogurt

The flavor of this soup is decidedly lentil-forward, with simple aromatics complementing the lentils and a curry yogurt providing contrast.

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[Photograph: J. Kenji Lopez-Alt]

Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)
Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

Instant ramen is the product of taking an artisan dish and making it into a mass-produced product. This recipe goes the opposite direction, making a homemade version of instant Korean ramyun.

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[Photograph: J. Kenji Lopez-Alt]

Creamy Chanterelle Mushroom Soup
Creamy Chanterelle Mushroom Soup

Chanterelles, butter, and dry sherry or white wine come together to make this soup soup taste like rich, velvety, liquid mushrooms.

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[Photograph: J. Kenji Lopez-Alt]