Edgy Chicken Soup


…Also known as Andy Ricker’s Northern Thai style chicken soup for lazy people. I promise to make the real version of this Pok Pok soup someday, but in the meantime here’s a blasphemous adaptation. 


  • 1 whole chicken
  • 2 stalks lemongrass
  • 1 (2oz) unpeeled galangal, coarsely sliced
  • 1 ounce of cilantro stems
  • 1 tablespoon shrimp paste


  • More lemongrass
  • More galangal
  • 1 large shallot, diced
  • 4 cloves of garlic, sliced
  • 10 kaffir lime leaves
  • Thai bird chilies, up to you! 
  • 2 tbl green onions, thinly sliced
  • 2 tbl coarsely chopped cilantro
  • 2 tbl coarsely chopped dill
  • 2 tbl coarsely chopped mint
  • 1 tbl fried garlic
  • Daikon radishes, thinly sliced
  • Kohlrabi, diced, leaves reserved and thinly sliced 
  • A few sprinkles of ground coriander

First step, stock! Put all the stock ingredients into a pot and add enough water to cover the chicken. Simmer for an hour or two. 

Remove the chicken, it should be falling off the bone, and set aside to cool. Strain solids out of the broth and reserve. This is where, if I wasn’t cheating, I would toast an awesome curry paste, alas... Sauté the shallot in some evoo, add the garlic, lemongrass, galangal and coriander. Then the bird chilies. Shred the chicken.

Once everything is nice and fragrant, add the stock, kaffir lime leaves and diced kohlrabi. Simmer until the kohlrabi is tender, then add shredded chicken, daikon radishes and kohlrabi greens. Simmer for a bit longer, then let the soup cool slightly, add all the herbs, taste and adjust the salt. Add a few dashes of fish sauce, if you’re into it. I also squeezed in two limes. 

The soup should be a bit funky, herbaceous and a touch sour. Be careful to eat around the kaffir lime leaves and galangal hunks. 

— Becky 

Wild Rice & Mushroom Soup

I made big batch of chicken stock last week and wanted to use it in some soup this week, but what to make? After a long car ride filled with emo tunes, I settled on this recipe for Wild Rice & Mushroom Soup from Cooks Illustrated.

Just like with Becky’s Carrot soup, the trick here is also baking soda which helps break down the rice’s coating so the sugars can brown.

  • 1/4 ounce dried shiitake mushrooms, rinsed

  • 4 1/4 cups water

  • 1 sprig fresh thyme

  • 1 bay leaf

  • 1 garlic clove, peeled, plus 4 cloves, minced

  • Salt and pepper

  • 1/4 teaspoons baking soda

  • 1 cup wild rice

  • 4 tablespoons unsalted butter

  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick

  • 1 onion, chopped fine - I used shallots cause why not

  • 1 teaspoon tomato paste

  • 2/3 cup dry sherry

  • 4 cups low-sodium chicken broth

  • 1 tablespoon soy sauce

  • 1/4 cup cornstarch

  • 1/2 cup heavy cream

  • 1/4 cup minced fresh chives

  • 1/4 teaspoon finely grated lemon zest

Heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).

Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set into a large measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups. Keep this liquid.

Melt butter in Dutch oven over high heat. Add creminis, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.

Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve. Perfect for a rainy fall evening.

- Josh

My Bored on the Weekends Ramen


For once, last weekend, I had no obligations or work to do and didn’t know what to do with all the free time I had. So, I decided to make ramen. It wasn’t fancy and it was pretty quick. 


Add two big pieces of Kombu (kelp), 4 big slices of ginger, four dried shiitake mushroom (soak them in water beforehand so they re-hydrate), handful of bonito flakes into a large pot with 4-6 cups of mushroom or chicken stock. Bring to boil and let it cook on medium heat for 30 minutes. I scoop out of all of the kelp, flakes and ginger before pouring the soup into your bowl. You can eat the mushroom and kelp if you want. Cut it and make it pretty.  

While the broth is cooking, you can prepare the items that you want on top of your ramen. 

For this bowl of ramen, I made butter miso corn, stir fry bok choy, poached egg, meatless crumbles (you can add meat if you want) and fish cakes. 

Miso Butter Corn: 

  • Two cobs of fresh corn, cut the kernels off. 
  • 1.5-2 TBS of butter 
  • 1.5-2 TBS of white miso 
  • Stir fry all that together in a cast iron pan 
  • Let it cool down 

Stir Fry Baby Bok Choy:

  • Bok-choy
  • oil 
  • soy sauce 
  • sesame oil 
  • garlic 

I like to cut my bok choy into smaller pieces and stir fry them in wok with a dash of soysauce, sesame oil and garlic 

Poached Egg: 

I poached two eggs and peeled them. Then I marinated them in soysauce and dashi for 30 minutes 

Fish Cakes: 

Buy this at the Asian grocery stores, I just boiled them in water and laid it on top. There are all kinds of pretty designs at the store. 

Meatless Crumbles: 

We didn’t have any meat in the house so I found some meatless crumbles in the freezer and stir fried that in our cast iron. 


I am not a noodle expert but I found this fresh made ramen noodle at my local Japanese grocery store. 

Assemble your ramen and eat it on a hot summer day. 

— Lizzie

Stock Up On A Summery September


It may be September but it sure feels like the dog days of summer. Hey, all the more reason to make tons of corn stock! You’ll be thankful come fall and dreaded winter. 

Plus, you can have this soup for lunch (or this one, or this one…) while you freeze in your hyper-air-conditioned cubicle.


  • 6 ears of corn
  • 1 large red pepper
  • 1 yellow onion, diced
  • 3 cloves of garlic, sliced
  • A handful of cilantro
  • Some crushed red pepper flakes. 
  • Spicy tomato jam and tomato water

Shuck and grill the corn and pepper. Cut the kernels from the cobs and reserve.

Cover with water and simmer cobs for an hour or two with a few peppercorns, several sprigs of thyme, half an onion and a crank of salt, until the broth is super tasty.

Meanwhile, peel most of the charred bits from the pepper and dice. Sauté the onion until translucent, add the garlic, then the corn, pepper and pepper flakes. At this point I added a tablespoon of spicy tomato jam and let it caramelize for a bit, then deglazed the pot with some tomato water. The acidity helps brighten the soup and temper the sweetness. 

Top with cilantro and a pinch of parmesan cheese. 

May summer never end. 

— Becky 

Claire’s Corn-er


Is that the best headline yet or WHAT!

Hey, the stars really aligned for me, Becky, and corn soup this week. 

While she was in her corner, feeding soup to her cousins and also making another variation that she hasn’t posted yet, I was in my little corner, drooling over a picture on David Lebovitz’s Instagram feed and realizing: The time for corn soup is now

I only made 3 slight amendments to his recipe, which I mightily endorse:

  • I didn’t have any cream, but also don’t think it needs any!
  • Added a few ounces of a tomato sauce I’d made a few nights prior and needed to use up. A good choice. (A few heirloom tomatoes peeled, smashed, and simmered for a looong time with garlic and a little vinegar.) 
  • Smoked spanish paprika for lack of chipotle powder

Also, because I like to bury the most important information where no one will ever see it: CORN STOCK. The act of boiling corn cobs in water to make the base of a soup has been a big revelation for the staff of stonesoups.tumblr.com this week. 

Slurp on,

— Claire

Kid Critics: “Taco” Corn Soup


I tricked my cousins into eating vegetables and here’s what they had to say about it:

I like the liquid, I wish it was just liquid. -Elena

It’s a little too watery for me. -Emily

It taste good but it looks gross. I liked everything except the carrots. -Xavier (ed. note: there are no carrots in this soup.)

It takes talent to make a soup like this. It tastes like a taco. -Grace


Four out of four of my critics said they would eat this soup for dinner, but with the caveat, I’d have to make it. Sorry Aunt Tessie, I tried! 


  • 6 ears of corn
  • 1 red pepper
  • 2 medium potatoes, peeled
  • 1 jalapeño
  • 1 large onion
  • 3 cloves of garlic

Shuck the corn and slice the kernels off the cob. Use the cobs to make a stock by covering them in water with some onion, thyme, peppercorns and salt. Bring to a boil then simmer for 45 minutes or so. 

Meanwhile, dice the pepper, onions and potatoes. When the stock is ready saute the veggies in some evoo until the onion is soft. Add the stock and the corn and simmer until the potatoes are edible. I pureed half of the soup, but it’s up to you! I also added a few splashes of milk so it wouldn’t be too “sour” (Elena’s description of “spicy”) for the kiddos. 

— Becky 



It’s the most wonderful time of the year: Tomato time! I got a huge box for canning and with a few leftover did what we do best here at stonesoups.tumblr.com.


Super simple:

Douse a baking sheet of whole tomatoes, smashed garlic, and sliced onions in good olive oil, salt and pepper. Roast the shit out of it. Peel the tomatoes, discard the peels, and throw everything else in a big pot — especially that sweet syrupy roasty tomato-onion juice.


Simmer late at night with a stock you’ve made and kept in your freezer for a rainy day. Add some herbs (I used basil and lemon thyme from my backyard). Simmer simmer simmer. And this is summer: You don’t need no cream! Blend it up and call it a night.

Seriously it’s 1 in the morning and you’re making soup go to bed.

— Claire

Finally, A Perfect Carrot Soup


I’ve been chasing the perfect carrot + ginger soup for years and may have finally found one, thanks to the folks at America’s Test Kitchen. 

This recipe comes from the summer issue of Cooks Illustrated. I recently subscribed and while I have some major qualms with their business model (MY MAGAZINE SUBSCRIPTION DOES NOT INCLUDE ONLINE ACCESS, ARE YOU CRAZY!?) I have to admit, I’ve already learned a lot.

It turns out the trick to great carrot soup is two types of ginger, lots of carrots and…baking soda! The baking soda breaks down the fibers in the carrots (and in vegetables in general) which helps make things smooth. 

Here’s their recipe, on the internet: 

  • 2lbs of carrots, sliced 1/4”
  • 2 onions, diced
  • 2 cloves of garlic, crushed
  • 1 tbl of grated fresh ginger
  • 1/4 cup of minced crystallized ginger
  • 3/4 cup of carrot juice
  • 4 cups of water
  • 1 tsp of sugar
  • 2 tsp of salt
  • 1/2 tsp of baking soda
  • a few sprigs of fresh thyme

Sauté the onion, garlic, and gingers in some evoo until the onion is soft. Add the remaining ingredients, bring to a simmer and cook for 20-30 minutes until the carrots are soft. Pull out the thyme and blend to your desired consistency. 

After re-reading the recipe, I realized I missed a step at the end when you’re supposed to add cider vinegar and more carrot juice. I didn’t miss either. 

Top with chives and a crank of black pepper. 

— Becky 

Fish, Fennel, & Potato Stew


I think it’s spring. So this is a spring soup I made from Bon Appetit

  • 8 oz. small waxy potatoes scrubbed, sliced ¼” thick
  • ½ medium fennel bulb, finely chopped
  • 2 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • ¼ cup dry white wine
  • ¼ cup crème fraîche
  • pound skinless flounder or fluke fillet, cut into 2” pieces
  • 2 tablespoons chopped fresh dill

Heat a good splash of olive oil and a bit of butter in a pot over med-high heat. Add potatoes and cook for about 3 minutes. Add fennel and garlic and cook another 2-3 minutes. Add the wine and turn the heat up to high. Evaporate most of the wine, and then add 2 cups water. Bring that to a boil. Reduce the heat to a simmer and cook until potatoes are tender. Stir in the crème fraîche. Add the fish and cover the pot. Cook for 4 minutes. Stir in the dill and season with salt and pepper.

Squeeze a lemon wedge on top of each bowl and serve with crusty bread.

— Josh

You Probably Can’t Make This Soup

Don’t get me wrong. I’m not questioning your culinary capabilities. It’s just you’d first have to: 

  • Buy Becky a copy of Eat With Your Hands (which, by the way, has the best 1-page “dessert chapter" ever).
  • You’d then have to have her make the roasted turmeric chicken (which, by the way, is probably the best roasted chicken you’ve ever had).
  • You’d then have to eat it down to the bones.
  • You’d then have to have her make a stock from those turmeric bones, roasted veggies and thai chilis, and lots of other ingredients that are unknown to you. 
  • You’d then have to be lucky enough to receive some of that stock. 

You’d then have to:

  • Make some magic mushrooms and add some snap peas and garlic to that sautee pan. Add the stock to the veggies and warm it up. Add a lil fish sauce. Pour it into your soup bowl. Cook some rice noodles separately and add them to the bowl. Garnish with cilantro, basil, red onion, squeeze of lime. 

It was exactly what the doctor ordered, i.e. I think Becky was right: It just might cure ear infections. Alas, you probably can’t make this soup.

— Claire

Karfiolleves (Paprika-Spiced Cauliflower Soup)

I’ve accepted the fact that winter is never going to end, so I made some soup to warm up. In my quest to learn to appreciate cauliflower, I chose this Saveur recipe from Budapest of a cauliflower soup with dumplings.


  • 1/3 cup flour 
  • ½ tsp. kosher salt 
  • 4 tbsp. unsalted butter, cubed and chilled
  • 2 tbsp. olive oil 
  • 1 egg 
  • 1 ½ tbsp. Hungarian hot paprika (I didn’t have Hungarian paprkia, so I used 1 tbsp. regular paprika, 1/4 tsp. cayenne, and 1/2 tsp aleppo chile)
  • 1 large yellow onion, finely chopped 
  • 6 cups vegetable stock 
  • 1 small head cauliflower, large stem removed, cut into florets 
  • 1 medium carrot, peeled and finely chopped 
  • parsley chopped

Add 2 tbs. butter and 2 tbs. olive oil to a soup pot and heat over medium. Add paprika and onion and cook until the onion is soft. Add broth, carrot, and cauliflower. Season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until veggies are soft. 

Meanwhile, make the dumplings by mixing the flour with 2 tbs. of butter. Use a fork or your fingers to rub the butter into the flour until it’s in pea sized lumps. Then add the egg, and stir until it makes a dough.

After the veggies have cooked through, keep the broth at a simmer and drop 1/2 tsp. sized blobs of dough into the soup. Cook for 3 minutes and serve with chopped parsley. 


Spicy Split Pea Soup


Here’s a simple, spicy split pea soup that sticks to your ribs just enough to get you through random pre-spring cold snaps. 


  • 1lb bag of split peas
  • 2 onions, sliced
  • 3 garlic cloves, chopped
  • 1 thai bird chili, sliced
  • 2 small carrots, chopped
  • 1 carton of vegetable stock
  • 1 can of coconut milk
  • fish sauce
  • curry powder

Sauté the onions and carrots in coconut oil, then add the garlic and curry powder and a bit of fish sauce. Toss in the pepper and then the split peas. Top with stock, bring to a simmer and cook covered for about an hour. Puree the soup to your desired consistency, then stir in the coconut milk. Salt to taste. Also, a dash of white pepper couldn’t hurt. 

— Becky

A Simple Soup

Soup, my love, it’s been too long. It was nice to see you last night. 


  • Beef Broth (maybe 2 cups?)
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • A handful of sturdy greens
  • Cheese tortellini
  • Red pepper flakes

De-frost some stellar beef broth. Meanwhile sauté the onion in a pat of butter until translucent, de-glaze with a splash of red wine. Add the garlic for a few seconds then add the greens until wilted, along with a dash of red pepper flakes. Bring broth plus a few cups (another 2?) of water to a boil, add the tortellini and cook for the recommended amount of time, then add the sautéed things. 

Serves 2.

— Becky 

Potato, Cheddar & Bacon Soup

I had a craving today for a hearty potato soup, so that’s just what I made. This potato cheddar & bacon soup is perfect for these cold New Jersey nights and so easy to make.


  • 1/4 lb coarsely chopped bacon (I used a thick cut)
  • 1/4 cup butter
  • 1 large leek
  • 1 large onion
  • 1 glove garlic minced
  • 1 carrot peeled, and chopped
  • 1/2 cup flour 
  • 6 cup chicken stock
  • 3lbs of potatoes, peeled and cut into 1/2 inch cubes
  • 1pound sharp cheddar cheese
  • 1 cup heavy cream

Cook the bacon at medium to high heat until crispy or how ever you like your bacon. Pour out all but one tablespoon of the grease and add the butter and heat until melted. Add the chopped leeks, onion and garlic and cook for about 5 minutes. Then slowly add the chicken stock and potatoes and bring to a boil. Cook partially covered for about 15-20 minutes until the potatoes are tender. In a large bowl put the cheese and about a quarter of the soup and mix until creamy then add it back to the pot and heat the soup until almost boiling. Garnish with the bacon pieces and eat up!


I Can’t Believe It’s Not Ramen! (It Is, Kinda…)

I made the broth for this ramen many days in advance and then simply heated it on the stove while prepping the toppings and noodles.

Ramen Broth

This is a two-part stock. It starts as an umami-heavy kombu/mushroom dashi and then adds a vegetable backbone. Intended to mimic the “two-broth” style of non-vegetarian ramen stock.



Note these are estimates. You can vary by more than double without ruining anything, probably.

  • 1 medium package (3-4 oz) of dried mushrooms
  • 3 sheets of kombu kelp


These are what I used, but please substitute liberally with what you have. Make sure to include some aromatics (onion, scallion, shallot) and some root vegetables (carrots, turnip). The actual ingredients and even possibly the proportions aren’t important.


  • 1 onion
  • 1 bunch of scallions (I use the green parts and save the whites for other uses)
  • 1 leek

Root vegetables

  • 1 large or 2 small shallot bulbs
  • 2 large carrots
  • 2 small turnips


  • 1 bunch of parsley stalks (what’s left when you use the leaves)
  • 3 stalks of celery



  • Fill a very large stock pot with several gallons of cold water. You want to do this properly, right?
  • Put over high heat.
  • Add mushrooms and kombu while water is still cold.
  • When the water reaches a boil, turn it down to medium (or whatever will keep it at a consistent simmer).
  • Simmer for 2-ish hours.
  • Remove the kombu.
  • Simmer for another hour.
  • Remove the mushrooms and reserve for another use, like mushroom pickles.


  • If you’re using a soup sock, load it with the vegetables and submerge it in the simmering water. Otherwise, dump in all of your vegetables and be prepared to strain in a few hours.
  • Simmer for 2-ish hours.

Quality control

Your stock should now be quite brown and fragrant. If it is not brown, continue to simmer for another hour.

Final prep

  • Your stock should have reduced by about half by now. Remove your soup sock or strain out your vegetables and put the stock over high heat.
  • Continue to reduce by about a third of the remaining liquid, skimming every few minutes.

What is skimming?

Skimming is using a fine mesh filter to remove the scum from the top of your stock. This is especially important with meat stocks, but your vegetable stock will benefit from your obsessiveness. Remove scum every 10 minutes or so.


Cool your stock and store.

  • Refrigerate: In 32oz or smaller containers (so it will cool more quickly) for about two weeks.
  • Freeze: Lasts several months to a year, but just eat it already.

Ramen Toppings

I used tofu skin, the saved mushrooms from the stock and quick-cooked zucchini.

Tofu skin

  • Soak the tofu skins (presumably dried) in warm water for 15-20 minutes until soft.
  • Cut into strips and throw in a hot pan until warmed through.
  • Toss with soy and sesame seeds.


  • Cut into long, thin slices.
  • Throw into a hot pan until quite warm.
  • Toss with fried chili flakes and chili oil.


  • Cut zucchini in half and then in long, quarter-inch strips so that none of the strips is more than half the length of the whole zucchini.
  • Heat zucchini in a hot pan until they are mostly soft, 5 minutes or so.
  • Toss zucchini with a little soy.


  • Cook the noodles and add them to the bowl.
  • Add three tablespoons of dark soy sauce.
  • Add one teaspoon or more to taste of sesame oil.
  • Add one teaspoon or more to taste of chili oil.
  • Add about three cups of broth.
  • Quickly add some of each of the toppings.
  • Top the whole thing with a sprinkle of sesame seeds and green onions.