A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu. More

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy.... More

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces. More

This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi. More

[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! About... More

Swap out beef bones for duck to make a stock that has all of those warm and wonderful phở notes plus that unmistakable fattiness that can only come from duck. To the stock she adds a touch of fish sauce, sheds of duck leg, rice noodles and all of your go-to phở garnishes. More

A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup. More

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make laksa lemak in her family's kitchen in Melaka, walking us through the proper preparation of every element. Here's her recipe, which gives you a creamy, not too spicy laksa broth. Want more heat? Just add more sambal once it's done. More

Janna Gur's The Book of New Israeli Food includes a chapter devoted to foods that are traditionally eaten on the sabbath in Israel. Some are familiar (chopped liver and chicken noodle soup) while others are a bit more exotic. Gondi, an Iranian-Jewish take on matzo ball soup, falls somewhere in between. Chicken soup with big, fluffy matzo meal dumplings is a Passover classic that has potential for greatness but also a tendency to be a little bland depending on your seasoning strategy. Gondi, on the other hand, is all about big, bold flavors. More