Leafy Greens

I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.

This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

As in many Asian-style soups, this ingredient list may look long, but it’s a snap to prepare. Adding any of the optional ingredients gives this soup a deeper and more authentic flavor.

This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

This light soup of lettuce, cucumber, and fresh spring peas was quite common in nineteenth-century America. Potage maigre translates loosely as “fast day” soup, traditionally made for Lent. Versions of it appear in old Creole cookbooks.

You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.

This soup is very warming, and more filling than more common, very brothy miso soups.

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.

Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.

Here’s a variation of classic sweet-and-sour cabbage soup, given a bit more heft with bread cubes nestled in each serving.

Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make, doesn’t take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

Here’s a bountiful and nourishing stew made substantial with the delightful addition of tortellini.

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely.