Delicious Bowls to Keep You Warm All Winter

Soup season is almost upon us! With so many delicious varieties around the globe, you could keep experimenting until summer comes back around. And, while nothing will ever taste better than that old family recipe, here are some favorites we hope will inspire your next culinary (or real life) adventure.

1

Pho, Vietnam

No trip to Vietnam is complete without a steaming bowl of pho. This fragrant broth filled with rice noodles and tender meat is more than just a meal. It’s a beloved part of Vietnamese culture and, since pho’s global rise in the ’90s and 2000s, it’s fortunately no longer hard to find. The real challenge is choosing a favorite. From simple beef or chicken versions to bowls filled with all kinds of meats (tripe, anyone?), the varieties are endless.

2

Ramen, Japan

For years, “ramen” simply meant the trusty staple of so many dorm rooms and first apartments. How times have changed! These days ramen is a worldwide favorite, and we’re not talking about the little bricks of dried noodles mixed with powder anymore. Originating in Japan, the ramen we’re talking about has wheat noodles in a savory, umami-flavored broth, topped with sliced meat, herbs, seaweed, and veggies. And of course a soft-boiled egg with a jammy, golden yolk that’s so satisfying to sink your chopsticks into.

3

Harira, Morocco

Curious to try something that’s not so…brothy? Then Harira could be exactly what you’re looking for. This tomato-based soup from Morocco is a hearty mixture of lentils, chickpeas, and lamb or beef. Or skip the meat and keep it vegetarian friendly. The real joy of this soup comes from its spices, like cinnamon and turmeric, that give it a rich, fragrant aroma. A traditional Moroccan dish that’s eaten year round, Harira is especially important during the month of Ramadan.

4

Pozole Rojo, Mexico

If you really want to heat things up during the cold months, it may require more than just temperature. Meet Pozole Rojo, from Mexico. This stew is renowned not only for its chewy texture and corn flavor, thanks to hominy, but also its red broth. The color comes from dried chilies and, depending on your spice tolerance, you might prefer the milder taste of anchos to the bolder arbols. Either…