Soup

This Chinese-inspired hot and sour soup uses tender green lentils instead of traditional bamboo shoots or wood ear mushrooms, creating a heartier, more substantial bowl. The hallmark balance of sour (from rice vinegar) and hot (from white pepper) is perfectly achieved, with silky egg ribbons and a cornstarch-thickened broth that coats the lentils beautifully. It’s quick to make, incredibly comforting, and has that perfect interplay of tangy, peppery, savory, and umami flavors. Serve as a starter or light main course. ...

This Korean doenjang jjigae (된장찌개) is a hearty, soul-warming stew built on the foundation of fermented soybean paste. Traditionally made with tofu and vegetables, this version uses white kidney beans for extra heartiness and protein. The doenjang provides deep, funky, savory umami that’s balanced by aromatics, mushrooms, and fresh vegetables. It’s the kind of comforting one-pot meal that Korean families eat regularly—simple, nourishing, and deeply satisfying. Serve with steamed rice and kimchi. ...