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Soup filling: 20 soups that are filling enough for a meal


What Could You Add to Soup to Make It More of a Meal & More Filling? | Healthy Eating

By Molly McAdams Updated December 27, 2018

Any ingredients you add to a bowl of soup will add calories and substance that make it more filling and more of a nutritionally balanced meal. To make a soup more filling, you can simply add more of an existing ingredient, such as more rice to a bowl of chicken and rice soup or more pasta to minestrone soup. To make soup more of a balanced meal, you can add meat, beans or cheese to a vegetable soup that doesn’t already contain these ingredients.


Legumes such as beans, lentils and split peas are hearty additions to soup that add fiber and plant protein which, in turn, make the soup a more filling and nutritious meal. Fiber helps you feel full longer because it takes longer to move through your digestive tract. Legumes also give you something to chew on, which makes soup feel less like a beverage and more like a main dish or a meal.

Pasta, Rice and Potatoes

Almost any soup can be turned into a more filling meal with the addition of cooked pasta, noodles, potatoes or rice. For example, add orzo pasta or rice to tomato soup. Add tortellini or other small, filled pasta shapes to mixed vegetable soups. Add diced white or sweet potatoes to meat and vegetable soups. Whenever possible, choose higher-fiber varieties of pasta, such as whole-wheat or multi-grain pasta shapes, and brown rice, which is higher in fiber than white rice. Use mashed potatoes to thicken soups. Use leftovers, or cook pasta, rice or potatoes separately before stirring them into heated soup.


When you add meat to soup, you add more protein and a little bit of fat, which helps balance out the dish so that it is more like a full meal in one bowl. Any leftover meat can be added to a vegetable soup or broth. For instance, add lean diced ham to lentil soup or pea soup. Add chicken, beef or pork to minestrone soup. Even cold cuts, such as sliced ham, roast beef or turkey, can be chopped up or shredded and added to soups that do not already contain meat. When adding cold cuts to canned or otherwise packaged soups, choose reduced-sodium varieties or you could end up with a soup that is overly salty.


Add milk or half-and-half to a turn a broth-basd soup into a creamier, more satisfying soup. For instance, you can turn chicken soup into cream of chicken soup or Manhattan-style clam chowder into New England-style by simply substituting milk or cream for up to half the broth called for in a recipe. If you are starting with canned soups that are normally diluted with water, use milk instead. If you are starting with prepared soups that do not need to be diluted, simply add a spoonful or two of whole-milk or half-and-half to each serving. Cheese is another dairy product that can make soup more filling and turn it into more of a meal. It can be difficult to add cheese to a hot soup mixture because it tends to curdle. Instead, sprinkle grated cheese over the top of your soup when you serve it.

35 Healthy Soup Recipes – iFOODreal.com

These 35 Healthy Soup Recipes will help you create nutritious and delicious soups and stews in an Instant Pot, slow cooker, or on the stove top.

These soups also pair nicely with our easy lunch recipes for a hearty mid-day meal!

On a wet or bitter cold day, a warm bowl of soup or stew feels like a blanket of comfort. In addition to that, healthy soups are full of veggies and lean protein. As a result, they provide your body with the energy it needs to race through the rain or shovel snow off of the driveway!

Healthy Soup Recipes – Quick Links

The best news of all is that many soup recipes are freezer-friendly. This means, you can make a large batch and serve some right away. Then, freeze the rest and it will be ready to heat and eat whenever you want! Most soups will keep well frozen for 3 to 4 months. Pair it with a healthy muffin (also freezer friendly!) and you can have lunch meal prepped for months.

To make things easy and convenient for you, all of the soup recipes in this collection are separated into categories. If you click on one of these 5 links, you’ll be taken directly to the part of this post that has those recipes.

Chicken Soup and Turkey Soup Recipes
Instant Pot Soup Recipes
Slow Cooker Soup Recipes
Healthy Stew Recipes
Healthy Vegetarian Soup Recipes

Now, let’s get this soup party started!

Healthy Chicken Soup Recipes

If we were to take a poll, I think we might learn that almost all of us grew up eating bowls of chicken soup when we were feeling under the weather.

These healthy chicken soup recipes are perfect for the cold, wet, dreary days of winter. Plus, they are sure to chase away the sniffles during cold and flu season!

Chicken Tortilla Soup is made with tender chicken, crispy tortilla strips, veggies, and herbs in a deliciously spiced broth. An easy, healthy soup that combines so many fresh Mexican flavours!

This flavourful Chicken Lentil Soup has chicken, lentils, leafy greens, and corn simmering in herb-infused chicken stock with coconut milk. Made in a slow cooker or stovetop, your choice!

Chicken Wild Rice Soup is made without heavy cream, flour or butter in your slow cooker, Instant Pot or on the stove. It is easy, creamy, low fat and simply the best healthy comfort food in a bowl!

Quick Chicken Noodle Soup with juicy chicken and tender noodles in 40 minutes and as flavorful as grandma’s. Once you try my recipe, you will say “good-bye” to canned and boxed stuff.

Turkey – The Other Chicken

Turkey soup may be less popular, but the health benefits of turkey are just as good as chicken. After all, poultry is poultry, regardless of the variety.

Turkey Meatball Soup Recipe with pasta and vegetables is super easy to make and is healthy. Kids love anything with meatballs, so this soup should be a crowd pleaser.

Every spoonful of this Turkey Taco Soup is bursting with flavorful ground turkey, beans and corn. This easy 30 minute soup can be made on the stove or in a slow cooker. Don’t forget your favorite toppings!

Stuffed Pepper Soup has everything you love about stuffed peppers, but without all the work. Made with simple ingredients like ground turkey or beef, rice, bell peppers and tomatoes. Hearty bowl of soup with a sprinkle of Ukrainian flavour. ?

Turkey Noodle Soup is the answer to leftover roasted turkey. Its broth is so healing and delicious, once combined with simple veggies and pasta your family will devour it in minutes.

Healthy Instant Pot Soup Recipes

Because of its ability to steam, bake, and even saute with little to no oil, a multicooker is the perfect kitchen appliance for making healthy meals.

When you have had a busy day, come home and put the ingredients for one of these Instant Pot recipes into the pot. Then, push a couple of buttons, grab your favourite beverage and make a beeline for the couch to relax while dinner cooks.

Instant Pot Split Pea Soup is a true 10 minute set and forget recipe. You don’t have to soak the peas or saute the veggies. Pea soup is cheap, filling and healthy.

Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in one pot 30 minute meal. Delicious and  healthy soup loaded with chicken, veggies and tortillas, this soup will warm you to the bones.

Instant Pot Zuppa Toscana is a rich and hearty Italian sausage and potato soup. It is so easy to make Olive Garden’s soup healthy at home with this recipe.

Instant Pot Butternut Squash Soup is quick and easy with simple ingredients, creamy and cozy with warm spices pressure cooker soup.

Instant Pot Minestrone Soup is flavorful hearty Italian soup with beans, pasta and veggies. Not only it is delicious and comforting but nutritious.

THE Best Instant Pot Lentil Soup with green or brown lentils, canned tomatoes and spinach. Only 5 mins of prep and no sauteing.

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious. Serve with fresh dill or parsley, lots of pepper and toasted whole grain bread. Yum!

Instant Pot Taco Soup is one of the easiest dinners of all time. Made with mostly pantry ingredients, it is full of flavor, delicious and nutritious.

Slow Cooker Soup Recipes

When you need a meal and you have no time to make it, let your slow cooker come to the rescue. These slow cooker soups are simple to make, hearty, and delicious!

Delicious Slow Cooker Butternut Squash Soup is loaded with quinoa and chicken, and Thai flavours of coconut milk, peanuts, lime and cilantro. It is not your regular butternut squash soup, it’s better!

This Slow Cooker Chicken Noodle Soup is made with a flavorful broth, shredded chicken and tender noodles. A bowl of hot chicken noodle soup is the perfect comfort food when you are feeling cold, sick or even lonely. Just like my Ukrainian grandma used to make. ?

This Slow Cooker Lentil Soup recipe is the best “set it and forget it” healthy vegetarian soup with a hearty texture and umami flavour. Just turn on your crockpot and walk away.

Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.

Healthy Beef Soup Recipes

This Beef Barley Soup is flavorful, incredibly easy and satisfying on a cold day. Healthy one pot meal ready in an hour with ground beef, hulled barley and vegetables. So good!

Savory Cabbage Soup with beef ribs, potatoes, fresh cabbage or sauerkraut known as Russian Shchi. Served with sour cream or yogurt, dill and bread.

Healthy Stew Recipes

If you want healthy soup recipes for meals that will stick to your ribs and keep you full, one of these healthy stew recipes is the perfect choice!

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot. A true crowd pleaser!

Instant Pot Beef Stew is a one pot dinner with fall apart beef and lots of vegetables cooked in delicious gravy sauce. Like my Ukrainian grandma used to make. Her 2 secret ingredients at the end make this stew the best! ?

Warm up with a hot bowl of Turkey Chili on a cool fall day. Inspired by The Biggest Loser, this healthy chili is flavorful, high in protein, low in calories and the perfect comfort food!

Healthy Vegetarian Soup Recipes

Make one of these flavourful and nutritious vegetarian soups for meatless Monday, or any other day! These soups don’t have meat, but don’t let it stop you from serving them with a meat-based main dish!

Hearty and thick, this Pasta e Fagioli Soup is my favorite. Bursting with flavors, this Italian classic comes together with pantry staples like beans and pasta, and produce drawer goodness.

Healthy Tomato Soup with canned tomatoes and gooey grilled cheese for a 10 minute healthy dinner. I just love how a meal comes together with “nothing” in this tomato soup recipe.

This Homemade Vegetable Soup is loaded with fresh or frozen vegetables and is so easy and delicious. You can make it on the stove, in the Instant Pot or a slow cooker. It’s perfect for a quick lunch or a filling dinner.

Green Split Pea Soup makes easy, delicious and hearty bowl of soup that can be vegetarian or add bone and meat. My Ukrainian mom’s recipe. ?

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. This is my grandma’s original borscht recipe I grew up on in Ukraine.

Warm up this season with a bowl of Red Lentil Soup. A hearty soup made with a vegetable base, red lentils, quinoa and seasoned with cumin and coriander. Simple and satisfying!

Creamy Sun Dried Tomato Soup – vegan tomato soup recipe with coconut milk. This dairy free healthy cream of tomato soup takes only 15 minutes.

Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat broccoli cheddar soup at home without heavy cream or flour in 30 minutes.

Healthy Butternut Squash Soup with simple ingredients, in one pot and in 30 minutes. The creamy goodness and warm spices are so comforting on a chilly fall or winter day.

Lentil Spinach Soup with green lentils, diced tomatoes and lots of Parmesan cheese. Healthy, easy, low calorie and hearty. My Italian neighbour shared this lentil soup recipe with me. ?

Hearty and Healthy Bean and Mushroom Soup Recipe on a stovetop, in slow cooker or Instant Pot. Instructions on how to turn into a freezer meal. It is a winner!

More Healthy Recipes

COOKING MODEPrevent your screen from going dark

  • 1.5 lbs any chicken pieces*
  • 1 large onion finely chopped
  • 2 large garlic cloves minced
  • 2 large carrots coarsely chopped
  • 3 large celery stalks diced
  • 2 large potatoes diced
  • 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms sliced
  • 1 1/2 cups wild rice
  • 9 cups water or chicken broth**
  • 1/2 tsp thyme dried
  • 1 tbsp mustard
  • 2 tsp garlic powder
  • 2 tsp salt
  • Ground black pepper to taste
  • 2 cups whole milk***
  • Small bunch parsley finely chopped
  • Avocado oil for stovetop only
  • Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a large slow cooker. Then just cover and cook on High for 5-6 hours or Low for 8-10 hours.

  • Remove chicken from slow cooker and shred using 2 forks. To the slow cooker, add milk, mustard and garlic powder. Use an immersion blender to puree the soup to desired thickness. Add  the shredded chicken and parsley. Stir and serve hot.

  • Stovetop: Add avocado oil to a large heavy bottom pot or Dutch oven. Add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper. Bring to a boil, cover and then for 45 minutes on low heat.

  • Once cooked, remove the chicken and shred using 2 forks. Add milk, mustard and garlic powder; to the pot. With an immersion blender, blend the soup to desired texture. Return shredded chicken to the pot and stir. Garnish with parsley and serve hot.

  • Instant Pot (6 or 8 quart)****: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper to Instant Pot. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. Wait 10 minutes and do a Quick Release to release the pressure by turning the valve to Venting.

  • Remove chicken from soup and shred with 2 forks. Add milk to instant pot. With an immersion blender, give a few pulses until soup is desired thickness. Add shredded chicken, parsley, stir and serve hot.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
  • Freezer Meal: In a large Ziploc bag, add all ingredients (except water, milk and parsley), release out as much air as possible, seal and freeze for up to 3 months. If cooking in slow cooker, thaw in the fridge for 24 hours, add to slow cooker along with water and cook as per above instructions + 1 hour. If cooking in Instant Pot, cook from frozen for 25 minutes with Quick Release. Then follow last step in the recipe.

  • Make Ahead: In a large airtight container, bowl with a lid or slow cooker’s insert, add all ingredients (except chicken and parsley) and refrigerate for up to 12 hours. Add chicken and cook as per slow cooker instructions. OR store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

*For the slow cooker version, I used frozen drumsticks. But ANY type of chicken works – raw, bone in/skin on or boneless/skinless, cut up whole chicken, and cooked cubed/shredded. If using cooked chicken, add towards the end of the cooking time. You should also use chicken broth instead of water since the chicken won’t be cooking in water creating a broth.
**Use water with raw chicken and broth with cooked chicken.
***You can use any unsweetened plant-based milk, but soup will just be less rich but still creamy.
****For 3 quart Instant Pot, cut recipe ingredients in half, but keep the same cooking time.

Serving: 1.5cups | Calories: 296kcal | Carbohydrates: 40g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 686mg | Potassium: 651mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2768IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg

Recipes and images are a copyright of ifoodreal. com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

33 Best Soup Recipes – Love and Lemons

If there’s one thing I love about cold weather, it’s soup! Read on to find over 30 easy soup recipes I’ll be making all fall and winter long.

Soup season is here! There’s a lot to love about fall – beautiful weather, changing leaves, cozy baked goods, and hot drinks – but the soup recipes are hands down my favorite part. I adore soup. I love making it, I love eating it, and I love packing up the leftovers so that I can enjoy it again the next day. When I’m stressed, I turn to soup because I find it meditative to cook. When I’m snowed in, I turn to it because I keep a stash stored away in my freezer. And when I’m in need of a healthy reset, I turn to it because it just makes me feel good inside.

To celebrate the start of soup season, I’m sharing my best tips for making soup recipes, as well as over 30 of my favorite soups. In addition to classics like French Onion and Butternut Squash Soup, you’ll find a host of inventive, veggie-forward soup recipes like Golden Turmeric Noodle Miso Soup and Tomatillo Zucchini White Bean Chili. I love them all, and I hope that you do too.

Best Tips for Making Soup Recipes

1. Season to taste. Raw vegetable ingredients need seasoning, and vegetable broths vary in salt level. If your soup is bland, don’t hesitate to add generous pinches of salt and lots of fresh black pepper. Taste as you go!

2. Drizzle with olive oil. I always finish soups with a generous drizzle of olive oil. It adds richness and makes the flavors sing.

3. Save some for lunch! Soup often tastes better on the second day, so be sure to make enough to have leftovers. Most soup recipes also freeze well for up to a few months. Check out this post for my best freezing tips!

4. Spice to your level. Customizing your soup is the fun, creative part of cooking soup recipes. If you’re making a recipe that calls for lots of spice but you prefer milder flavors, start with less. If you like things spicy, add more! Taste as you cook, and adjust the flavors to make something you really love.

Favorite Autumn Soup Recipes

In Chicago, soup season lasts from September to…well, way later than it should. I make soup recipes the whole way through, but I especially crave them now, in the heart of autumn. These 4 easy soup recipes are my favorites at this time of year. They’re cozy, comforting, and filled with aromatic flavor from herbs like rosemary, sage, and thyme.

Butternut Squash Soup
Ginger, rosemary, and sage fill this soup with cozy autumn flavor. Lightly creamy, warming, and nourishing, it’s my go-to recipe for a cool fall night.

Creamy Wild Rice Soup
It might not look like it, but this soup’s base isn’t made with dairy. Instead, it gets its creamy texture from blended white beans, cashews, and savory miso paste.

Cream of Mushroom Soup
Don’t even think about adding this cream of mushroom soup to your next green bean casserole! Brimming with rich, savory flavor, it’s meant to be enjoyed all on its own.

Potato Leek Soup
If you see a bunch of beautiful fall leeks at the farmers market or store, snatch them up to make this recipe. It’s a lighter version of the classic soup, made with blended white beans instead of heavy cream.

Smoky, Spicy Soups and Chilis

Bring on the heat! Seasonings like smoked paprika, canned chipotles in adobo sauce, and fresh and dried chiles fill these hearty soup recipes with bold flavor.

Easy Vegetarian Chili
Do we count chili as a soup? I’m on the fence, but I still had to include this recipe here. It’s super quick and easy to make, and on a cold night, its smoky/spicy flavor will warm you up in no time.

Yellow Split Pea Soup
Yellow split peas mingle with the fresh corn kernels in this vegan riff on corn chowder, making it extra-hearty and super fun to eat. It’s delicious on its own, but I like it even more with crispy, smoky coconut bacon on top!

Tomatillo Zucchini White Bean Chili, page 99 of Love & Lemons Every Day
This zesty green chili is nice and hearty, but it’s so flavorful that I always go back for a second bowl. Serve it with homemade cornbread for a pitch-perfect weeknight dinner.

Creamy Potato Soup
Can comfort food be…healthy? This recipe answers with a resounding, “YES!” It’s thick, creamy, and packed with smoky flavor, but it’s entirely plant-based. Instead of heavy cream, blended white beans and potatoes create its luscious texture.

Pumpkin Tortilla Soup
I love classic butternut squash soup as much as the next person, but when it comes to soup, winter squash can do so much more! Try simmering it in a smoky roasted tomato broth to make this delicious vegan spin on tortilla soup.

Black Bean Soup
This black bean soup is creamy, spicy, and satisfying, but best of all, it’s really darn easy to make. It has a permanent spot in my regular recipe rotation, and I think it will in yours, too!

Easy Blended Soup Recipes

Traditional puréed soup recipes commonly call for butter, heavy cream, or whole milk, but you won’t find any of those ingredients in the creamy soups below. Instead, blended vegetables give each one its smooth, velvety texture. Yum!

Tomato Basil Soup
Served with a gooey grilled cheese sandwich, this rich, savory soup is a tough one to beat.

Vegan “Cheesy” Broccoli Soup
Tasting this soup, you’d never guess that it’s totally dairy-free. It’s creamy, tangy, rich, and satisfying – everything cheesy broccoli soup should be!

Carrot Ginger Soup
You only need 7 ingredients to make this energizing, refreshing carrot ginger soup! If you can get your hands on a bunch of carrots with good greens, make sure to blend up the carrot top pesto to drizzle on top.

Roasted Red Pepper Soup
A fan favorite from our first cookbook, this bright red soup is super easy to make! Serve it with homemade focaccia or a big hunk of crusty bread for a quick, healthy, and comforting dinner.

Cauliflower Soup
Roasted garlic, shallots, and miso fill this creamy veggie soup with nutty, savory flavor.

Homemade Curried Soup Recipes

If you have a jar of red curry paste or a jumble of curry spices in your pantry, you’re well on your way to making a flavorful pot of soup!

Best Lentil Soup
If you open your pantry, you’ll likely find all the ingredients to this bright, warming, and weeknight-friendly lentil soup inside. It’s one of our favorites and a fan favorite, too!

Pumpkin Soup
This fall, Jack and I have eaten this ultra-creamy pumpkin soup more times than we can count. Still, we’re nowhere near tired of it. Spices like turmeric, ginger, cumin, and cardamom pack it with warm curry flavor.

Red Curry Lemongrass Soup
1 soup, 3 ways! Make this Thai-inspired recipe as-written for a light, brothy vegetable soup, bulk it up with baked tofu, or add coconut milk for a creamy broth. Whichever option you pick, serve it with a scoop of freshly cooked rice.

Curried Cauliflower Soup
The beauty of this soup isn’t just its creamy texture, golden color, and bright curry flavor. It’s also a breeze to make! On a busy weeknight, you can get it on the table in 30 minutes flat.

Carrot Coconut Soup
I think of this recipe as a “gazpacho” because it comes together easily in the blender. Chill it if you want to eat it gazpacho-style, but if you’re craving something warm, it’s equally good after a few minutes on the stove.

Curried Parsnip & White Bean Soup, page 223 of The Love & Lemons Cookbook
If I had my way, we’d all cook with parsnips more often! They give this soup an amazing velvety texture, and their sweet, nutty flavor tastes wonderful with the warm curry spices.

All About the Onions

You’ll find onions in almost every recipe in this post, but most often, they’re playing a supporting role. In the recipes below, they’re finally front and center, filling each soup with rich flavor.

French Onion Soup
This easy French onion soup recipe will rival any you’ve had at a restaurant. Topped with crispy, cheesy baguette, it’s rich, comforting, and packed with umami flavor.

Oyster Mushroom Soup
This brothy soup is light and nourishing, but that doesn’t mean it’s bland. A whole lotta leeks create its savory, umami base, and miso, lemongrass, celery, ginger, tamari, and rice vinegar amp up its flavor even more.

Vegan Potato, Leek & Artichoke Chowder, page 91 of Love & Lemons Every Day
This hearty soup is like a plant-based cross between potato leek soup and clam chowder. Blended potatoes and cashews give it its rich, creamy texture, while leeks, artichokes, and capers pack it with briny, savory flavor.

Nourishing Noodle Soup Recipes

You won’t find any chicken in these noodle soup recipes, but trust me, you won’t miss it. Each one is wholesome, energizing, and fun – the perfect pick-me-up on a cold, cloudy day, or anytime you’re under the weather.

Tortellini Soup
Chewy, cheesy tortellini make this brothy soup a satisfying meal on its own. Serve it with dollops of kale pesto to take it over the top.

Easy Vegetarian Pho
In Austin, we lived just down the street from a Vietnamese restaurant that made the most amazing vegetarian pho. After ordering it on repeat for years, I finally developed my own version at home. Made with a richly flavored aromatic broth, it’s light, nourishing, and delicious.

Golden Turmeric Noodle Miso Soup
This invigorating recipe will brighten up the darkest days! Sunny turmeric and tangy citrus juices give the broth its vibrant color and flavor.

Spiralized Zucchini Vegetable Noodle Soup
This light, fresh riff on minestrone soup features spiralized zucchini and sweet potato instead of pasta.

Ginger Miso Soup
Craving a classic miso soup? This recipe is for you. With ginger, soba, mushrooms, and tofu, it’s a simple, wholesome lunch or dinner.

Lasagna Soup with Vegan Ricotta, page 93 of Love & Lemons Every Day
Soup recipes don’t get more fun than this vegan lasagna soup! I love eating through the big, curly, sloppy noodles. Tasty and nutritious, it’s the perfect easy way to satisfy a weeknight lasagna craving.

Brothy Veggie Soup Recipes

When I’m craving a light, fresh meal in the dead of winter, I make these brothy soup recipes. On a cold night, they’re the perfect way to eat your veggies, as they’re warming and comforting, but still packed with produce.

Cabbage Soup
If you’ve had a head of cabbage hanging out in your fridge for a few days (erm…weeks), this easy soup is the perfect way to use it up. It’s bright and flavorful, and it uses an entire head of cabbage in one go.

Don’t let your day- (or days-) old bread go to waste! Instead, toss it into this hearty Tuscan white bean soup made with kale, carrots, or whatever veggies you like best.

Many-Veggie Vegetable Soup
What veggies do you have in your fridge? No matter your answer, you can make this easy, flexible, many-veggie soup.

More Favorite Fall and Winter Recipes

If you love these easy soup recipes, try these cozy recipes next:

Best Soup Recipes: Creamy Potato Soup

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves 4 to 6

This creamy potato soup is one of our favorite soup recipes!

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large white onion, chopped
  • ½ teaspoon sea salt
  • 4 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth, store bought or homemade
  • 1½ pounds Yukon gold potatoes, about 5, chopped
  • 1½ cups cooked white beans, drained and rinsed
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon smoked paprika
  • Freshly ground black pepper
Optional Toppings
  • Scallions or chives
  • Coconut bacon
  • Greek yogurt, optional
  • Cheddar cheese, optional
  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.

  • Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.

  • Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.

  • Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.


Turkey Vegetable Soup with Stuffing Dumplings Recipe

Deselect All

Carcass from one 12 to 14 pound roasted turkey, picked clean

2 large onions, one quartered and one chopped

4 peeled carrots, 2 coarsely chopped and 2 sliced

4 stalks celery, 2 coarsely chopped and 2 sliced

6 garlic cloves, 4 smashed and 2 chopped

1 bay leaf

10 whole black peppercorns

1 tablespoon extra-virgin olive oil

2 large eggs

6 tablespoons all-purpose flour, plus more as needed

1/2 teaspoon salt, plus more as needed

Freshly ground black pepper, to taste

2 cups leftover stuffing

2 sprigs fresh thyme

2 cups shredded leftover turkey meat

1 cup leftover corn kernels

Carrot Ginger Soup (Filling, Quick & Healthy)

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This carrot ginger soup is one of my favorite dinners to make when the cold weather outside is no co-operating.

It’s healthy, quick and easy to cook, and has a creamy sweet texture that I love. I make this soup with the usual suspects: fresh carrots, ginger, onion, and a hint of turmeric. But my special trick is to add some split lentils as they make it more filling and delicious!

And a splash of coconut milk as a garnish adds a layer of creaminess that helps to make this soup very satisfying!

Plus it’s dairy-free, gluten-free and vegan.

I love eating it with a toasted slice of wholegrain bread: the perfect vegan dinner recipe for cold evenings.

Carrot ginger soup ingredients

This soup has only 8 ingredients (if you count water as one!). Its richness and creaminess come from the carrots and protein-dense red split lentils.

  • Carrots: the star ingredient, carrots are full of fiber and vitamin A, and with their antioxidant and phytochemical properties, they help to keep colds at bay.
  • Ginger: for a hint of freshness and a spicy touch.
  • Red split lentils: lentils help to fill you up and add more protein to this plant-based soup.
  • Onions: for more depth of flavor.
  • Extra-virgin olive oil: add flavor and richness.
  • Turmeric: the perfect addition in the cold months, with its anti-inflammatory and antioxidant benefits.
  • Sea salt
  • Water: to blend all the ingredients together. Yes, you can also use vegetable broth, but I always use water instead of stock, to make things easier. Carrots and lentils give the soup everything you need, so why go through the trouble of adding stock?

And for additional toppings this is what I used:

  • Coconut milk: to add some extra creaminess.
  • Pumpkin seeds: for a little crunch plus they are a nutritional powerhouse in a tiny packet! Full of magnesium, manganese, copper, protein, and zinc, pumpkin seeds will give you an extra health boost.
  • Fresh parsley: to balance the sweetness and because it looks pretty!

How to make carrot ginger soup

You are not going to believe how quick and easy this soup is to make! 

You just saute the onion in olive oil to add some flavor, chuck all the veggies and spices in the pot, add water, cook for twenty minutes, blend, and you are ready to go! 

Just follow these 5 simple steps:

1. Prep the veggies: Wash and peel the carrots and cut them into chunks and rinse the lentils and drain.

2. Cook the onions in olive oil.

3. Add the veggies and spices: Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.

4. Blend: After simmering for 20 minutes, blend the soup until smooth using a blender. I use an immersion blender like this one to save time on washing up. Yep, lazy person here!

5. Make it pretty: Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.


If you are tight on budget, this soup is also very cheap to make, but looks amazing and tastes divine!

How long can I keep carrot ginger soup?

If you store it properly in an airtight container, you can keep this soup in the fridge for up to 3 days, which makes it perfect for meal prep.

Can carrot soup be frozen?

Yes! Once cooked, blend it and let it cool a little before placing it in airtight containers. Once you are ready to eat it, remove it from the freezer and then reheat on the stovetop or microwave. As soon as it’s hot and ready to serve, add the toppings.

More warming recipes you’ll love

If you liked this creamy carrot soup, I am pretty sure you should give a go to these other winter warmers:


Carrot and Ginger Soup

An easy weeknight dinner for cold winter evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Keyword: carrot ginger soup, carrot ginger soup with coconut milk, vegan carrot ginger soup

Servings: 4 servings

Calories: 261kcal

Author: Sara @ Gathering Dreams


  • 8 medium carrots
  • ⅔ cup red split lentils
  • 1 onion
  • 3 tsp finely grated ginger
  • 1 tsp turmeric
  • 6 cups water
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp coconut milk
  • A pinch of sea salt
  • A pinch of fresh parsley for garnish
  • Some pumpkin seeds for garnish


  • Wash and peel the carrots and cut them into chunks.

  • Rinse the lentils and drain.

  • In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.

  • Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.

  • Bring to the boil and let it simmer for 20 minutes before removing from the heat.

  • Blend the soup until smooth using a blender.

  • Sprinkle the soup with the finely chopped parsley, a tablespoon of coconut milk per serving, some pumpkin seeds and serve while it’s still hot.


TIP 1: I use an immersion blender like this one to save time on washing up. Yep, lazy person here! TIP 2: I always use fresh ginger as it’s much richer in flavor, but you can use ginger powder if you don’t have fresh ginger. Just make sure you add some more. Same for turmeric. TIP 3: You can sobstitue the extra-virgin olive oil with coconut oil. MEAL PREP IDEAS: You can keep this soup in the fridge for up to 3 days. You can also freeze it after blending it. Once you are ready to eat it, remove it from the freezer and then reheat on the stovetop or microwave. Then add the coconut milk and toppings.


Calories: 261kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Sodium: 108mg | Potassium: 763mg | Fiber: 13g | Sugar: 8g | Vitamin A: 20381IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg

Let me know what you think of this recipe!

If you are interested in starting your own blog, have a look at my step-by-step guide! I will show you everything you need to do to start a successful money-making blog!

Check out all the best resources for your blog!  I find all these resources so valuable and I am sure they will help you as much as they helped me.

Soup and Salads – The Filling Station

Add to any salad:

Grilled Chicken 4  |  Grilled Sirloin 5  |  Sautéed Shrimp 5  |  Grilled Salmon 6

  • Station House Salad

    • half salad
    • full salad
      14. 5

    sliced pepperoni, marinated artichoke hearts, fontina cheese, and roasted bell peppers atop chopped spring mix served with our homemade balsamic vinaigrette (oil and vinegar upon request) 

  • Muffuletta Salad

    • half salad
    • full salad

    sliced virginia ham, sliced salami, provolone cheese over spring mix served with our signature muffuletta olive mix

  • Traditional Caesar Salad

    • half salad
    • full salad

    chopped hearts of romaine tossed with shaved parmesan, sourdough croutons, served with homemade caesar dressing

  • Italian Cobb Salad

    • half salad
    • full salad
      17. 5

    sliced turkey breast, prosciutto ham, garbanzo beans, roma tomatoes, and crumbled maytag bleu cheese over romaine lettuce served with basil buttermilk dressing

  • Greek Salad

    • half salad
    • full salad

    kalamata olives, pepperoncini peppers, crumbled feta cheese, roma tomatoes and sliced cucumbers, served over spring mix and tossed in a house-made greek dressing on the side

  • Chicken Apple Salad

    • half salad
    • full salad

    grilled chicken, sliced granny smith apples, candied pecans, sun-dried cherries over a bed of baby spinach, topped with gorgonzola bleu cheese dressing

  • Garden Salad

    • half salad
    • full salad

    romaine lettuce, cucumbers, tomatoes and pepperoncini peppers

  • Tomato Basil Soup

    creamy tomato and basil soup topped with sourdough croutons and parmesan cheese

Why You Should Incorporate More Soup Into Your Diet

By now, you’ve likely heard of juicing. But what about “souping”? Essentially, instead of downing green juice all day long, this cleanse involves sipping on soup. In my opinion, souping is a better option than stricter cleanses. That said, you certainly don’t need to limit your entire diet to liquid meals in order to take advantage of soup’s health and weight loss benefits. Here, why and how to incorporate some healthful soup into your diet.

A study published in the journal Appetite found that when people ate a low-calorie soup (about 130 calories for women and 170 for men) before lunch, they naturally consumed about 20% fewer calories overall—but didn’t feel less full. And no, not just any appetizer will do. Other research has shown that compared to solid foods like cheese, crackers, and cantaloupe, soup does a better job at curbing subsequent eating.

Weight Loss Guide

Health. com: How to Build a Healthy Meal That Actually Keeps You Full

Why soup? Scientists say texture is key. Although liquids empty from the stomach faster than solids, thicker liquids like soup are different. They actually tend to cause the stomach to expand a bit more, and remain in the stomach longer, so you feel more full, for a longer length of time. And while some research suggests that form doesn’t matter, one study published in the European Journal of Clinical Nutrition concluded that smooth soup (think: butternut squash) worked even better than a chunky version (such as chicken noodle) when it came to slowing stomach emptying and boosting satiety. Plus, unlike smoothies, which can be sucked through a straw in mere minutes, soups are generally sipped at a more leisurely pace. And additional research shows that slower eating helps you feel more satisfied and consume fewer calories, often without even trying.

To test out the satisfying powers of soup for yourself, try swapping your usual lunch for one of these liquid meals or have a cup before chowing down on a sandwich or salad. And to make sure you don’t inhale your soup, put your spoon down between slurps and try to eat mindfully without distractions from your phone, laptop, or TV.

Health.com: 14 Foods Healthy Eaters Were Obsessed with in 2016

Many of my clients are shocked at just how well the simple strategy of eating soup before or as a meal works. And consider this: For the average American, eating one fifth fewer calories than usual per day is enough to generate a loss of 50 pounds or more over a year’s time. Even if you’re not concerned about losing that much weight, this trick can also be a successful way to break a plateau or shed stubborn pounds. Plus, including soup in your diet is an easy way to add more veggies and antioxidant rich seasonings.

That said, if you’re looking to shape up, not all soups are created equal. To find the healthiest pre-made options, start by steering clear of highly-processed versions filled with artificial additives and preservatives. Instead look for “clean” pre-made soups with ingredient lists that read like a recipe you could have made in your own kitchen. And even though they may be delicious, try to avoid types made with heavy cream and cheese, like broccoli cheddar and creamed potato.

Health.com: How to Buy Healthy Food Without Looking at the Nutrition Label

Or for a guaranteed-healthy soup, you can make a simple one yourself. My go-to is what I call “halfway homemade.” To make it, start by warming minced onion and garlic in extra virgin olive oil or extra virgin coconut oil in a small saucepan over medium heat until the onions are translucent. Next, add low-sodium organic vegetable broth along with veggies (try broccoli or cauliflower, celery, kale, and tomatoes). Stir in herbs and spices, such as Italian seasoning, salt, and pepper. Or try out a combo of turmeric, cumin, cinnamon, and coriander. Bring the mixture to a quick boil, then reduce the heat and simmer for about 10 minutes. Enjoy as is or purée, then serve before a balanced meal that includes more veggies; a lean protein such as fish, poultry, or pulses; good-for-you fats, like avocado, nuts, or seeds; and a small portion of healthy carbs, like quinoa, sweet potato, or squash.

Just remember that downing a bowl of soup and then eating pizza, pad Thai, or ice cream probably isn’t going to magically shrink your shape. So if you become a super souper, keep the big picture in mind and be savvy about how you splurge. Bottom line: soup works, if you work with it!

Cynthia Sass is Health’s contributing nutrition editor, a New York Times best-selling author, and consultant for the New York Yankees. See her full bio here.

This article originally appeared on Health. com

Onion soup with rice and minced meat

When I cook peppers, cabbage rolls, squash or pumpkin stuffed with rice and minced meat, I make sure to make more fillings than I need for stuffing. I put the rest of the rice and meat mixture into a freezer bag, write “rice and meat filling for soup” with a marker and put it in the freezer. When needed, I take out this mixture and, without defrosting, add it to the soup – how good it turns out! Moreover, it does not matter at all what kind of minced meat I used: beef, lamb, chicken or turkey.It doesn’t matter what kind of soup I make. The soup will be great in any version.

If you’ve never tried using a pepper filling this way, give it a try. It is not only delicious, but also very convenient. This meat and rice filling can be used to make many soups, cabbage soup and borscht. The new taste of the old soup.

And if you want your soup to be richer and more nutritious (and at the same time healthy), add . .. no, no, not potatoes, but chickpeas or beans from a can.And, alternatively, tomato paste will give a new flavor twist. Now, in the autumn-winter season of pumpkin, you can add pumpkin cubes. This will give not only a new taste, but also color – joyful sunny blotches of pumpkin cubes will not interfere at all in inclement weather. So many possibilities lie in two cups of unpretentious rice and meat filling!

Enjoy cooking!

Onion soup with rice and minced meat

Preparation 15 minutes

Preparation 20 minutes

Serves 1 3 L saucepan

Written by Nina Fomina

  • 1
    small onion
    chop finely
  • 2-3
    a clove of garlic
    chop finely
  • 2
  • 2-3
    cut into slices or strips
  • 1-2
    Art.l. olive oil
    or other vegetable
  • 2-2 ½
    l broth
    chicken, vegetable or “quick”
  • 2
    bay leaves
  • a pinch of cayenne pepper or hot pepper flakes
  • salt
  • ground black pepper
  • 2
    cups of rice and meat mixture
    or a little more for a thick soup
  • dill
    or parsley or cilantro
For quick broth:
  • 2
    Art. l. seasonings 21 Salute (the recipe is on the website)
    or a mixture of ground coriander, fennel and celery seeds
  • 2-2 ½
    l boiling water
  • 1-2
    cans of chickpeas or beans
    drain liquid, rinse chickpeas or beans
For quick broth:
  1. Pour boiling water over the seasoning or spice mixture and let it brew for 15-30 minutes (can be prepared in advance and stored in the refrigerator).

For soup:
  1. Cut the leek into slices and dip in a large bowl of water. Rinse well in two to three waters.

  2. Heat olive oil in a saucepan, add onions and sauté for about 5-7 minutes. Add garlic and cook for 45 seconds. Add carrots, leeks, bay leaves, salt, hot pepper, black pepper. Pour the broth over, bring to a boil and cook covered over low heat for about 15 minutes.

  3. Add minced meat with rice and cook for another 7-10 minutes.

  4. Add dill (or parsley, cilantro), stir. Alternatively, add dill to plates.

  5. Let it brew under the lid.

1 cup = 240 ml.

Chickpeas or beans can be added with minced meat and rice.

If you don’t have leeks, you can use cabbage – you get good cabbage soup with rice and minced meat.


Soup with dumplings – recipe with photo

I think that in every family, at the dinner table, the first course is served, which is simply necessary for the normal functioning of both an adult and a child’s body.Soups should be part of the daily diet. In adults, with a constant lack of time, it is not always possible to adhere to proper nutrition. Alas, in the modern world, there is less and less time left for normal eating.

I propose to carve out about an hour of precious time to prepare a delicious soup according to our recipe. Your family will love a rich, aromatic meal. Making soup is easy if you follow the step-by-step instructions in the recipe. Of course, you can buy ready-made dumplings at the supermarket to speed up the cooking process.But the end result will not be as intense. So I suggest making dumplings for the soup with your own hands. It’s easy and not as long as it really seems. Are you ready for our recipe for soup?

Required ingredients:


  • 100 ml water
  • 1 tsp salt
  • 200 g wheat flour


  • 250 g pork
  • 1 onion
  • salt to taste
  • ground black pepper to taste


  • 2.5 l of water
  • 420 g potatoes
  • 125 g onions
  • 100 g carrots
  • 2 st.l. sunflower oil
  • salt to taste
  • ground black pepper to taste
  • 1 bay leaf
  • 3 sprigs of parsley

Cooking method

Start by making dumplings. Rinse the pork, pat dry with a paper towel. Cut into small pieces. Peel the onion, cut into four parts. Grind meat and onions using a meat grinder or food processor. Place in a suitable dish. Stir. Season with salt and ground pepper.The filling is ready.

Now prepare the dough. Dissolve salt in water. Pour into a deep bowl. Add the sifted flour in portions. Stir first with a spoon until thick. Add flour gradually until you have used up the entire volume. Continue kneading on a work board until you have a smooth, tough dough. Cover with a towel and leave for 5-10 minutes.

Roll out into a thin layer. Squeeze out the circles with a small glass. Place a little filling on each. Lift the edges on both sides and start joining on either side (1).Blind the edges tightly around the entire semicircle (2). Connect the ears (3). Cover with a towel and start cooking the soup.

Wash potatoes, peel. Cut into small cubes. Place in a suitable saucepan, up to 3 liters. Pour in about two liters of water. Put on high heat. Bring to a boil. Reduce heat and cook potatoes until half cooked.

In the meantime, prepare the frying. Peel the onions and carrots. Grate the carrots on a medium grater, cut the onion into small pieces.Fry in sunflower oil until soft and turn off.

Add dumplings to the half-cooked potatoes. Stir.

Immediately add the fried vegetables. Stir. Bring to a boil. Season with salt, ground pepper, bay leaves. Once the dumplings come up, boil for about two minutes and turn off.

Sprinkle with chopped herbs. Let it brew a little. Pour into dinner plates and serve. I hope you enjoyed our detailed recipe.

Bon appetit!

Author: Svetlana Zakrevskaya

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90,000 9 best ramen fillings to order or use when making ramen at home

I enjoy creating free content full of tips for my readers, you. I do not accept paid sponsorship, my opinion is mine, but if you find my recommendations helpful and end up buying something you like from one of my links, I could get a commission at no extra cost to you …Learn more

Japanese cuisine is known throughout the world for its delicious and unique taste.

When made with fresh ingredients locally, ramen is a healthy noodle dish. The cooking methods are very different from other Japanese cuisines. Ramen plays an important role in this aspect.

Ramen is a Japanese term for noodle soup. It contains vegetables, meat and special seasonings in broth. It is one of the most beloved dishes in Japan and for this reason you will find ramen everywhere you go.

And you can add many delicious fillings like pork bowl or kamaboko fish cakes to your soup, and in this article I have 9 of the best fillings for you.

Historically, ramen originated in China, but has become one of the most popular dishes in Japan. One of the main reasons for its popularity is its availability at a low cost.

It is also available in instant cup form so people can enjoy it on the go. Therefore, both locals and tourists love it.

In this post we will look at:

Ramen and its many fillings

Ramen is available in a wide variety of flavors.The Japanese prepare ramen in many different ways using different techniques.

Each method is different depending on the region, people’s preferences, taste and season.

Every restaurant and street food vendor has its own technique, style and preparation procedure. Therefore, it is available with many fillings.

If you make ramen at home, you can add a wide variety of toppings to it, so feel free to experiment with flavorings.

Plain ramen is often quite bland, so you need to add a little more to make it taste better!

What makes ramen noodles different?

Usually made from wheat flour, these ramen noodles are delicious.

An important ingredient, kansui, which is a mixture of potassium carbonate and sodium carbonate, is also added to the noodle dough.

It has a fresh, delicious and homey taste. It is made in many different ways. Thick and long strands as well as curvy and small strands are readily available.

When choosing ramen in a restaurant, you can usually choose from a variety of options from the menu.

You can place an individual order with various factors such as thickness, moisture level, etc.D.

Types of ramen soups

Ramen is divided into several types depending on what kind of soup it contains.

Traditionally, soup was made with miso pasta, but over time, new soup bases have been created, so many new categories have emerged.

The most preferred soup bases are described below:

Miso Pasta Ramen Soup Base

Miso Pasta is prepared using soy and fermentation.

This paste is used in many Japanese dishes and for making Japanese style broth with a very distinct flavor profile.

Shoyu Ramen Soup Base

Shoyu Soup is a mixture of soy sauce and chicken or meat broth. It is very clean, light, maybe a little reddish, and tasty, and is often served on its own as a main course.

Basis for Shio Ramen Soup

Shio Soup is just chicken or pork broth. It contains a little salt for flavoring.

Tonkotsu Ramen Soup Base

This soup base is mainly preferred in the westernmost part of Japan.

It is prepared from a broth containing dissolved pork or chicken bones. It is very creamy and looks like a white broth.

The same fillings in these different soups give different flavors. So, you can choose from a wide variety of ramen tonkotsu.

What to add to the ramen to make it better

The first step to a good ramen is to make a good soup base and make the noodles the right way. One of the most common complaints about ramen is that it can be a little ordinary or tasteless.

Somehow, all these noodles are missing the distinct flavor. So people are asking how can I improve the flavor of ramen?

The answer to your question: Add various fillings such as condiments, vegetables, meats, spices and condiments.

Something like the extra Ponzu sauce or braised pork belly makes the dish much tastier.

What’s good for adding ramen to noodles?

Since ramen has a lot of toppings, people may wonder what is good and what is bad for their health.

It all depends on the nutritional value and the amount of the ingredient per serving.

Also, a person must first know how many calories he needs. With these points in mind, it is very unlikely that eating ramen will be unhealthy.

The 9 best ramen fillings

Traditional Japanese restaurants are famous for their original and authentic ramen noodles.

However, many additives and additives are also created and offered by different chefs. In this article, ramen fillings are divided into traditional full fillings and additional toppings.Details are listed below.


Moashi is a Japanese word for bean sprouts. It is the most common ramen filling and can be purchased at every restaurant and food stall across the country.

Sprouted beans can be half cooked or whole. Generally, people tend to be semi-cooked because of their crunchiness.

However, both versions are used in Japan. Moyashi are sweetened and served with almost all types of ramen.

If you want to know more about moishi and its uses, check out my post on Japanese Style Bean Sprouts I wrote for you.


In Japan, leeks are called Negi and taste more like green onions. Chopped or chopped leeks and onions are used as the filling. Karanegi are green onions or leeks mixed with chili oil.

This extra chili sauce is added to enhance the spiciness.

However, people prefer chili oil in ramen soup rather than adding chili sauce to their Negis.

Negi is actually used in many of the Japanese dishes I write about here. in this post completely about Japanese Negis.

Pork bowl

A popular ramen filling made of pork fat and other spices. This filling mainly consists of fatty slices of roasted or braised pork.

The locals also call it “nibuta”, which means stewed pork.

Juicy pork stew cut into slices and served with noodles.Most often, restaurants serve two large pieces per serving. However, an additional bowl can also be requested.

A dish of ramen with the addition of pork is called Chashumen.

Some restaurants serve kakuni, a pork stew as an alternative to chasu, but the taste is very similar.


Tamago is a Japanese term for a rectangular omelet. Tamago topping mixes eggs with the base of the soup, and these eggs can be eaten in a variety of forms, from hard-boiled, soft-boiled, fried, pickled, omelette, raw, and more.

If you see the term “tamago” on the menu, it means it refers to any type of egg in your ramen.


Menma contains bamboo shoots with a mixture of mustard and salt. To preserve these bamboo shoots, you need to either let them dry in the sun, or process and let them ferment.

In other words, just pickle the bamboo shoots and add them to the ramen for a sour taste.

This addition, when mixed with any broth, produces a yellowish noodle soup that is rich and delicious.


Kamaboko, also known as Red Kamaboko, is a Japanese term for fish pie. These fish cakes are made up of not only fish but also other seafood and vegetables.

It is served because of its popularity in almost every restaurant. The noodles are topped with small pieces of steamed fish cake.

There are many fish cakes available, but the most common are white fish cakes, also called Narutomaki in the local language, with a pinkish spiral pattern in the middle.

Narutomaki is the most popular type of fish pie served with ramen. It has a sawtooth edge and is a white fish cake.

Flank Steak

Flank is a beef cut taken from the lower breast. It is rich in protein and fat. Since most Japanese people love meat, flank is considered a good choice for ramen.


Corn is used with miso soup along with butter for a mouth-watering, full-bodied flavor.Most often, buttered corn is served with ship’s ramen or miso.


Seaweed is an edible seaweed that can be used in food preparation. This dish has been considered the favorite dish of the Japanese for thousands of years. They also used it as a filling for ramen.

Many types of seaweed, such as nori and wakame, are popular not only with locals, but also outsiders. Seaweed is rich in fiber and protein, which gives the ramen its mouth-watering flavor.

Additional fillings for ramen


furikake is a Japanese seasoning made from several ingredients. The dried mixture contains fish, seaweed, monosodium glutamate, sesame seeds, salt and sugar.

In Japan, this powdered seasoning is sprinkled on boiled rice, fish and vegetables to give them a delicious taste.


Kimchi is a world famous Korean dish, but the Japanese love it. Often served as a side dish with ramen, kimchi has become an important dish in Japan.

It contains several vegetables such as napa cabbage, green onions, garlic, peppers and radishes. These vegetables are first fermented and then other spices are added.

Kimchi imparts a spicy flavor to ramen soup, so people who want a spicy taste mostly choose kimchi ramen.

Sure, it’s not really traditional Japanese, but I love how the two cultures sometimes mix and I wrote this detailed post on the differences in their cuisines if you want to check it out too.

Miso Paste

Although Miso Soup One can choose a base instead of a separate miso paste, it depends from person to person how they want to nourish themselves.

For example, white miso gives a light sweet taste to dishes. Red miso, for example, has a strong ripe flavor.

Add miso paste on top of the ramen for real Japanese flavor.


Usually Miso paste or Shio base is very thin and runny. Therefore, lovers of thick gravies prefer butter as a filling.

It enriches the ramen with a creamy touch. For example, if you want the ramen flavor to be creamier, butter will add a rich flavor.


Yuzu is a common citrus fruit that grows in Asian countries and islands. Yuzokosho is a seasoning powder made by drying the Yuzu rind.

Turn up the flavor of this seasoning and add a little salt and chili.

Yuzokosho is not often found in Japanese restaurants.

Instead, street vendors use this seasoning to give the ramen a unique flavor, so as you can see, there is a difference between a restaurant and street ramen.


Fish is a popular type of meat, like pate. The Japanese consume all kinds of fish and seafood in all types of dishes.


Cheese is a popular addition to instant noodles. What for? Because cheese is a popular filling that many people love, and it’s affordable.

The Japanese add cheese when they want to make very quick ramen that tastes like regular food. Cheese gives the ramen its macaroni and cheese flavor.

Hibachi Sauce

Hibachi Sauce is the name of a common sauce also called Japanese teriyaki.

Basically a mixture of soy sauce, sugar, sake, Mirin, and some other spices are included in the hibachi, which gives the ramen a traditional and orthodox flavor.

Harissa Pasta

Harissa Pasta is made from a combination of hot chili peppers. Distributed in Tunisia and the Middle East. This pasta is very spicy and is great if you want your ramen to have a tangy flavor.

Curry Powder

Japanese curry powder tastes milder than its Thai or Indian counterpart.Add this to your ramen for some umami. Most importantly, add curry powder to fully enhance the flavor.


Ponzu is a popular Japanese sauce. what they use as a condiment. It is a soy sauce with a strong citrus flavor. This will spice up your ramen.


Add a little vinegar to the ramen to make it sour. All you need is a little of this seasoning and the soup will become more refreshing.


This is a fermented red pepper paste from Korea.This will add zest and spice to your bowl of ramen. Mix it with a little vinegar to remove clumps.

Pickled ginger

Do not use raw ginger because it is too aromatic for these soups. Instead, use red pickled ginger to add flavor and spice to the ramen.

What vegetables do you add to the ramen?

There are several reasons why you want to add vegetables to your ramen. Maybe you want to make the dish healthier.

Or you’re vegan or vegetarian and want a more flavorful noodle soup. Regardless of the reason, add vegetables to enhance the nutritional value and flavor of traditional ramen.

Here are some vegetable ideas to add to your ramen.

Choose vegetables that cook quickly, for example:

  • young spinach
  • lettuce (preferably romaine)
  • thin cabbage slices
  • bean sprouts
  • green onions
  • watercress

All these vegetables wither quickly.

You can also add frozen vegetables such as peas, corn and carrots, but above all use vegetables that are quick to pan.

If you want to cook vegetables with your soup, you can add cauliflower, broccoli, snow peas, a slice of peas and grated carrots.

Make sure they take longer to cook until they are tender, otherwise they will not taste undercooked.

Also check out these side dishes that can be made with ramen noodles

Can instant ramen seasonings be used?

Instant Ramen Seasoning contains high amounts of monosodium glutamate (MSG), tertiary butyl hydroquinone (TBHQ) and high amounts of sodium, which are very harmful to your health.

It increases the risk of heart attacks, metabolic disorders and stomach cancer.

Therefore, we recommend that you use fresh toppings and ingredients instead of instant bags to prepare a traditional ramen bowl.

If you are using instant ramen seasoning, be sure to add some of our ideas for flavor enhancement. Usually instant packets do not have much flavor, and they can all taste similar.

Where in Japan can you find the best ramen with different fillings?

Most Japanese restaurants serve ramen, but not all offer a true Japanese experience, so go for popular restaurants.

For the tastiest ramen, locals suggest trying ramen at a specialty ramen restaurant. They serve ramen with all the fillings you want and a selection of different soups.

These are some of the finest ramen restaurants in Japan.

  1. Ichiran is a popular ramen restaurant chain in Tokyo with several locations.This restaurant is famous for tonkotsu, a pork ramen broth.
  2. Nagi – here you can find more than two dozen varieties of ramen with dried sardines. If you want unique flavors, be sure to visit the Shinjuku (Tokyo) Restaurant, which is open 24/7.
  3. Kamukura Dotonbori is the # 1 ramen store in Osaka because it offers a secret broth recipe and combines traditional Japanese flavors with French cuisine. Plus, sardines are a very unique ingredient used in ramen.

Read everything you need to know about ramen in my previous article here.

I’ve spent hours researching all the different options, so it really has everything you’ll ever need. So you should definitely check out our delicacies articles.

Jost Nusselder, founder of Bite My Bun, is a content marketer, dad, and loves to try new dishes based on Japanese food, and together with his team, he has been creating in-depth blog posts since 2016 to help loyal readers with recipes and cooking tips.

Sorrel – medicine, soup, filling and even jelly – Ezerzeme

Galen, who worked in Rome in the 2nd century, and Avicenna, a genius doctor who treated during the Middle Ages, left their recipes for medicines from sorrel. But in Eastern Europe, everything happened differently. For a long time, sorrel was considered an ordinary weed and no one paid attention to it. The traveler Olearius, who visited Russia in the 17th century, was surprised that the locals laughed when he collected sorrel for soup, considered it abnormal and showed complete contempt.Another hundred years passed before the Russians began to eat sorrel.

In the East, especially in Central Asia, all greens are valued very highly, but they are very expensive. These are the climatic conditions. Therefore, there doctors much more often used herbal infusions to create medicines than in the West, where until the 18th century they were treated with lead lotions and even bats dissolved in acid. Cold sorrel soup is an oriental invention. But the hot version appeared in Europe, where the climate is not warm, and they learned to preserve sorrel in ancient times.However, sorrel soup is still a seasonal dish. Because only fresh leaves of sour taste can give the desired aroma and taste of a dish that is loved by many. The season starts in May and lasts all summer. Sorrel grows quickly and can be planted in the garden several times per season. It is important that the leaves are young and the stem is practically undeveloped. It’s all about oxalic acid, which accumulates and is contained in old leaves in quantities that are unsafe for humans.


In the photo: Sorrel cream soup. The recipe is in the newspaper.

Read the continuation of the article in the newspaper “Ezerzeme” No. 24

You can subscribe to the electronic version of the newspaper by sending a request to e-mail: [email protected]

Soup to go, spinach and tofu step by step recipe with video and photos – Japanese cuisine: Soups

Soup to go, spinach and tofu step by step recipe with video and photos – Japanese cuisine: Soups

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Soup to go, spinach and tofu

AUTHOR: Alexey 902 minutes 9000 Add 9000 minutes 9000 Add 9000 minutes: 6000 905 905 9000 Servings: 6000 Add
photos The author of the recipe


The Japanese principle of making soups differs from the Russian one.First the broth, then the filling. In our case, tofu, spinach, carrots and soba are placed in the dashi broth (it is made on the basis of brown seaweed) – it is boiled separately. This soup is without meat, but with flakes of dried bonito fish: they are also needed in order to achieve the taste of umami, or, more simply, to make the broth richer and, accordingly, tastier.

Energy value per serving

Caloric value








* Caloric value



30 g

Soy sauce

100 ml


3 tablespoons


1 tablespoon

Soba noodles

200 g


2 pieces


2 pieces

Cooking instructions

45 minutes

1Pour 1.6 liters of water into a saucepan, put a 15 cm plate of dry brown seaweed in it and bring to a boil.Cook over low heat for two minutes, then use tongs to remove the kombu.

2Add the bonito flakes to the water and simmer for another three minutes. Then add soy sauce, mirin, add sugar, stir and cook for another five minutes. Strain the broth through a fine sieve and return to the saucepan.

3 Cut the carrots into thin strips. Wash the spinach, remove the stalks, and cut the leaves into large shreds.

4Salt boiling water and cook the buckwheat noodles in it for five minutes.Throw in a colander and rinse with cold water.

5 Heat the broth, put the carrots in it and cook for five minutes. Then add spinach, tofu cubes and cook for another minute.

6 Take half a glass of broth from the saucepan and dilute the miso paste in it – and then add the mixture back to the soup to taste. Or mix in each plate, sprinkling thin leek rings on each serving.

Recipe tip Dashi broth is the foundation of Japanese gastronomy. Dashi can be diluted with miso paste, but it is better to try its own delicate taste first.

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Kololic Soup | Delicious and simple recipe – Agro-Alliance

  • 1 hour
    10 min.


  • 1 hour
    10 min.


Kololik soup is one of the most popular dishes of Armenian cuisine.There are many variations in the preparation of this soup and they differ in their complexity. Soup with the aroma of herbs and with beef and millet meatballs, inside which rice is hidden, will undoubtedly appeal to children, although what adult would refuse such a luxurious soup. For the stuffing of meatballs, it is better to use round grain rice, which is distinguished by its stickiness.
Armenian soup according to the recipe from “Jamie” magazine)) How funny it is) Very tasty soup for the whole family, hearty and unusual.

Kololik soup is one of the most popular dishes of Armenian cuisine.There are many variations in the preparation of this soup and they differ in their complexity. Soup with the aroma of herbs and with beef and millet meatballs, inside which rice is hidden, will undoubtedly appeal to children, although what adult would refuse such a luxurious soup. For the stuffing of meatballs, it is better to use round grain rice, which is distinguished by its stickiness.
Armenian soup according to the recipe from “Jamie” magazine)) How funny it is) Very tasty soup for the whole family, hearty and unusual.

Kololik soup is one of the most popular dishes of Armenian cuisine.There are many variations in the preparation of this soup and they differ in their complexity. Soup with the aroma of herbs and with beef and millet meatballs, inside which rice is hidden, will undoubtedly appeal to children, although what adult would refuse such a luxurious soup. For the stuffing of meatballs, it is better to use round grain rice, which is distinguished by its stickiness.
Armenian soup according to the recipe from “Jamie” magazine)) How funny it is) Very tasty soup for the whole family, hearty and unusual.

90,000 What ingredients were included in the oldest soup recipe

Soup is considered to be one of the most ancient dishes in the world.Historians claim that people learned how to cook it many thousands of years ago, before our era. But regarding the specific date of the appearance of this dish in the diet of ancient people, the opinions of scientists differ.

Some claim that soups appeared exactly when ancient people learned to use fire and mastered a simple method of cooking. Animal skins tied in knots were used as the simplest dishes. This semblance of a container was hung over a fire and food was cooked in it.An interesting theory, but many have doubts about it.

Another group of scientists associates the appearance of soup with the time when people began to make clay pots. After all, it was the first sufficiently strong dishes after wooden, stone and leather vessels.

Both are right in their own way when it comes to boiled food. But the fact is that the ancient people did not cook their first soups, but they did it. The main ingredients of the dish were grains of various cereals.They were first baked on hot stones, and then grinded or ground in mortars. The resulting mass was poured with water and left overnight. The next morning the liquid stew was ready to eat.

Thanks to the research of culinary historians, it is known that the simplest soups in the Mediterranean countries were prepared back in the distant Stone Age. For the first time, the recipe for the soup was discovered in the works of the ancient philosopher Epicurus. He lived in Athens in the 4th century BC. Being content with rather modest food and being not picky about food himself, he, nevertheless, devoted many works to the art of cooking.Epicurus himself suffered from stomach problems from childhood, and his friends often suffered from gluttony. Therefore, the philosopher advocated in everything to know when to stop and not to go to extremes. In one of his writings, Epicurus mentioned products that were used to make soup at that time. The following ingredients were listed:

  • wheat;
  • minced meat;
  • wine;
  • olive oil;
  • brains;
  • 90,034 caraway;

  • pepper;
  • fish sauce;
  • 90,034 bay leaves.

To modern chefs, this combination of products may not seem quite ordinary. Perhaps it is so. Especially when you consider that the work was written by a man who devoted his entire life to the study of physics, ethics and the theory of knowledge of the world (canons). But this does not give reason to doubt the information indicated in the works of the great philosopher.