A dollop of ricotta cheese mixed with mozzarella and Parmesan adds a creamy finishing touch.
All will keep for months in the pantry or fridge.
The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
Photo:Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Butter adds body and a silky texture.
Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too.
Theres no need to strain the broth to remove the spices.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal.
The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland.
Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
Its hearty, satisfying and an easy way to get your daily dose of veggies.
We call for dark-green lacinato kale, but curly kale will work just as well.
Star anise and ngo gai (culantro) are also commonly used to flavor the broth.
One of the best parts of this dish is how customizable it is.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Serve with a side salad or crusty bread for dipping.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Udon Noodle Bowl
This vegetarian udon noodle bowl can be ready in just 30 minutes.
It’s a perfect weeknight meal, quick and incredibly satisfying.
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
Vegetarian Lasagna Soup.Jen Causey
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
