facebook twitter youtube
With colder weather upon us now, hot soup is the perfect comfort food to warm us up from the inside out. Zojirushi wants to help you cook up some of the classic soups of the world, and after you've tried making these recipes, we suggest you bring them for lunch the very next day in our thermal Food Jars. Happy New Year from all of us at Zojirushi. Soup's on!
Like all comfort foods, these soups are tried and true recipes that have been around for a long, long time. They use some of the most popular soup broths and stock like chicken, vegetables and fish. Make them at home and create some international relations!
Classic Mexican style soup that uses chicken broth to achieve its deep flavor. This hearty Latin favorite with the taste of tortillas can easily be made at home.
See this recipe
This thick soup is a traditional favorite in Ireland, where the cold and harsh winters make a bowl of hot soup almost a necessity. Potatoes, leeks and vegetable broth round out its flavors.
See this recipe
Among the thousands of miso soup variations, the tofu and wakame (seaweed) combination might be the most basic and popular. The common ingredient in any miso soup is always the dashi, or bonito soup stock.
See this recipe
Try this refreshing twist on pasta Alfredo, with rice mixed with peas and prosciutto.
See this recipe
Depending on which culinary source is providing the information, stock and broth seem to be used interchangeably, especially when you purchase store bought products off the shelf. The differences are so subtle, the lines can get blurry; but there are distinctions.
Maybe an easy definition is that stock is used as the foundation for dishes. The French word for stock is fond, which translates to foundation. It isn't seasoned so you wouldn't consume it alone--you build on it to create your dish. Broth is actually seasoned with herbs and spices to give it a fuller flavor; a kind of seasoned stock.
Although meats, poultry, fish and vegetables are commonly used to make broth, it is usually leftover bones, meat remnants and vegetable scraps that are used to make stock. Broth is light, clear and stays fluid when chilled. The goal is to make a fresh soup that can be enhanced by adding starches like rice or noodles, and other flavorful ingredients. Stock must be simmered longer to draw out its flavor from the collagen in the connective tissues and bones. This gives stock a thick and rich, gelatinous consistency when chilled.
Vegetable Broth or Stock
Because no bones or meats are ever used to make vegetable stock, this is by definition essentially the same as a broth. Vegetable peelings and scraps are often used, and it doesn't require a lot of time. Simmering beyond 45 minutes can actually affect the quality of the stock. And being a stock, no salt or seasoning is added. You wouldn't want to start with salt already in the recipe and not be able to control it later.
Bone Broth
Increasingly popular among the health conscious, Bone Broth is a sort of hybrid between broth and stock. It's usually made by boiling poultry, beef or fish bones for longer than 24 hours until the bones completely break down. The ultimate goal is to extract all the collagen and the nutritious minerals, then strain it and season it so that it can be enjoyed as broth. Bone Broth fans believe that the benefits could include shinier hair, better skin and healthier joints.
Much of Japanese cooking is based on recipes made from dashi stock, made from simmering water, kombu (sea kelp) and katsuobushi (dried bonito). There are other variations, like Niboshi Dashi, made from small sardines, and Shiitake Dashi, made from dried shiitake mushrooms. All of the Japanese dashi are strong sources of umami, the renowned "5th taste" scientifically identified in the early 1900's by Prof. Kikunae Ikeda.
Heat using stovetop before placing in food jar.   Preheat or pre-chill to get the most out of your jar.   Don't forget the rice or bread.  
  Our food jars help you enjoy your dishes as though they came right off your stove, even hours later. Superior heat retention means it can finish your cooking in the jar, saving time during the cooking process. Flavors and ingredients are kept intact.  
Vacuum insulation provides the best heat retention. Vacuum means the air between the outer and inner layers of the stainless steel has been removed to create a vacuum insulation. It blocks heat from transferring through air which greatly minimizes the temperature change of your food.
Food Jars are like vacuum insulated mugs. The entire body retains hot or cold temperature, as shown.
Zojirushi America Corporation warrants only the thermal insulation of certain vacuum insulated products against defects for a period of five years from the date of original retail purchase.
See all stainless steel food jars
Vacuum insulated stainless steel food jar keeps foods hot or cold for hours
3-1/4" wide opening makes it easy to fill and clean, and allows to eat directly out of the jar
Zojirushi America Corporation warrants only the thermal insulation of certain vacuum insulated products against defects for a period of five years from the date of original retail purchase.
Removable plastic cover around the mouth for eating and drinking comfort
Durable and sanitary SlickSteel® polished stainless steel interior makes cleaning easy
Learn more about this product
Check out our category pages on the Zojirushi website.
New updates have been added!
February is National Hot Breakfast Month. In the next month's issue, we will introduce some breakfast ideas.