January sits in the middle of winter, and many people tailor their meals to the season. The cold invites comforting, spoon-friendly dishes that warm from the inside out.
There are plenty of options that come to the table on a steaming plate. High heat softens the body and makes the dining experience feel restorative. Spoon meals abound: casseroles, legumes, and soups. Today’s focus is on soups—simpler culinary creations that tend to satisfy a wide range of tastes.
Three distinct soup recipes follow. They’re designed to be prepared at home, offering warmth and nourishment to loved ones during the winter chill.
1- Shiitake Mushroom Soup
Contents
- Dashi broth (400 ml)
- Vegetables (chard, spinach, or similar greens)
- Shiitake mushrooms (about 6)
- Japanese long noodles (soba, ramen, or similar)
Preparation
- Wipe the mushrooms clean with kitchen paper and slice them.
- Heat the broth and add the mushrooms and vegetables before they reach a boil to infuse the broth with extra flavor.
- When the mixture begins to boil, add the noodles and cook to the desired tenderness.
- Serve immediately once the noodles are cooked to preference.
2- Fish Soup
Contents
- Noodles (150 g)
- Diced white fish (250 g)
- Onion
- Garlic
- Tomatoes
- Fish broth (1 l)
- Saffron
- Extra virgin olive oil
- Salt
- White pepper
- Parsley
Preparation
- Peel the tomatoes, onion, and garlic.
- Pour olive oil into a saucepan, sauté the garlic and onion; add tomatoes, salt, and pepper, and cook a little longer.
- Season with salt and pepper, add saffron and the fish pieces, stirring several times.
- Pour in the fish stock and simmer for five minutes.
- Add the noodles and boil for the required time.
- Finish by serving the soup and garnishing with chopped fresh parsley.
3- Galicia Water
Contents
- This bean soup uses a simple base featuring beans, a ham bone or ham hock, potatoes, and seasoning.
- A pinch of salt may be added to taste during cooking.
Preparation
- Soak the beans and ham overnight to soften them for faster cooking the next day.
- In a large pot, cover the elements with ample water. Add tomato paste or a slightly oily substitute, along with the ham and beans. Start cooking on high heat, then reduce to a simmer for about an hour.
- After this period, check the beans for tenderness, then add sliced potatoes and more salt as needed.
- After roughly another 20 minutes, taste the broth and adjust seasoning. Remove from heat and let the pot rest for about half an hour before serving.