Soups, Stocks & Broths

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.

This easy, one-pot meal uses sturdy staples like carrots, potatoes and onions. Cremini or portobello mushrooms have a firm, beefy texture that holds up well in cooking; you can also add shiitakes or dried wild mushrooms for a deeper flavor.

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread.

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly.

Although it's quick and easy to make, this soup has a classic taste—like it was simmered for hours—that'll cure any workday blahs.

Like Singapore itself, this dish brings together flavors from many traditions.

You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.

Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

If you’re looking for a light take on potato soup, try this potato-leek soup recipe made with vegetable broth and spiced with fresh ginger and lemon juice.

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.

Everything you love about Indian samosas is here in one low-fat, easy-to-make pie.

Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid.

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew.

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

Sautéed leeks add a milder, sweeter flavor than onions to this hearty sweet potato dish that can be served with a salad as a light main course.

Morels lend an earthy, smoky flavor to a seasonal grain dish featuring fresh asparagus. Look for semi-pearled farro, which cooks in just 20 minutes, for this recipe.

This couldn’t-be-simpler sauce delivers big on taste.