
Hawaii, United States
Saimin
A Hawaiian noodle soup of wheat-egg noodles in dashi broth with char siu, fish cake, and green onion.
Global food category
798 traditional foods, ingredients, and local specialties connected by one appetite.

Saimin
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798 foods match this view. Narrow them by country, type, rarity, or name.

Hawaii, United States
A Hawaiian noodle soup of wheat-egg noodles in dashi broth with char siu, fish cake, and green onion.

Saint Barthélemy
Cotriade
Traditional Breton fish soup adapted in Saint Barthélemy; made with various local Caribbean fish, potatoes, onions, garlic, and local thyme; prepared by the authentic Breton community in Toiny; reflects French regional nostalgia among descendants of Breton settlers. Saint Barthélemy's cotriade is a rare local fish soup built from the island's catch.

Saint Lucia
Callaloo Soup
Traditional Saint Lucian soup made from callaloo greens (dasheen leaves), coconut milk, onions, garlic, and local spices; a popular local dish; often includes crab or other seafood; a Creole classic; the callaloo soup of Saint Lucia; a velvety, green, comforting soup; a staple of Creole cooking.

Oman
سخانة
Sakhana is a thick Omani soup made with wheat, dates, molasses, and milk, typically served during Ramadan with creamy sweetness.

Finland
Lohikeitto
Creamy salmon soup with chunks of salmon fillet, potatoes, carrots in a buttery broth with cream and fresh dill.

Andalusia, Spain
Salmorejo cordobes
A thicker, creamier cousin of gazpacho from Cordoba, made with pureed tomatoes, bread, garlic, olive oil, and vinegar, garnished with jamon and egg.

Cambodia
សម្លម្ជូរ
Sour soup of fish or chicken with tamarind, lemongrass, and kroeung, loaded with tomatoes, pineapple, water spinach, and basil.

Cambodia
សម្លប្រហាល
Sour fish soup with tamarind, lemongrass, and water spinach, thickened with prahok and brightened with krasang leaves.

San Marino
Bobolotti
A nearly disappeared Sammarinese soup; a sheet of flour, water, and salt cut into squares, boiled with lard and dark beans; a humble peasant dish from the Republic's rural past; almost completely disappeared from modern tables; a historic dish of San Marino; the pasta square soup of the Titano.

Samogitia, Lithuania
Cibulinė
Samogitian herring-and-onion soup from the Žemaitija coast.

Venezuela
Big pot of meat or fish boiled with yuca, ñame, plantain, corn and coriander, cooked outdoors and shared straight from the pot.

Atlántico, Colombia
A pigeon-pea sancocho from Colombia's Atlántico coast, served with meat, plantain and rice.

Cusco, Peru
A Cusco corn-and-herb soup rooted in Quechua highland cooking.

Sarawak, Malaysia
Laksa Sarawak
Coconut milk, and special spices, distinctive spice blend with reddish-brown broth.

Jamaica
Saturday soup
A traditional Jamaican Saturday soup of beef, yam, coco, carrots, dumplings and spinners in a rich, seasoned broth, a weekend family staple of Taíno origin.

Estonia
Hapukapsasupp
Soup made with fermented sauerkraut and smoked meat, a warming winter dish with rich tangy broth.

Latvia
Skābu kāpostu zupa
Warming soup with sauerkraut, meat broth, potatoes, carrots and smoked meat, hearty and tangy.

Baden-Württemberg, Germany
Schneckensuppe is a Baden snail soup with garlic, herbs and cream or stock carrying the delicate shellfish flavour.

Schleswig-Holstein, Germany
Schwarzsauer is a North German blood soup sharpened with vinegar and cooked with pork, onions and dried fruit.

Scotland, United Kingdom
A thick barley soup made on mutton or lamb stock with root vegetables and dried peas, cooked long enough to be a meal.

South Korea
미역국
A comforting soup with brown seaweed (miyeok) and beef broth, traditionally eaten on birthdays and after childbirth.

Romania
Supă de găluște
A clear chicken and root vegetable broth with light semolina dumplings floated in it.

Austria
Grießnockerlsuppe
Beef broth with light semolina dumplings (Grießnockerl) as the main ingredient, a classic Austrian soup, delicate and comforting.

United States
The U.S. Senate's daily navy-bean soup, thick with ham and onion — on the menu since 1903.

South Korea
선지국
A beef blood-cake soup, hearty and iron-rich, served at Korean soup houses.

Niger
Miyan Karkashi
A silky, mucilaginous Nigerien draw soup made from sesame leaves (karkashi), simmered with dried fish, potash, and ground crayfish; slightly green and sticky, served with tuwo dawa or masara.

Trujillo, Peru
Trujillo's Monday soup combining wheat, beans, pork and herbs into a thick restorative bowl.

Libya
A Libyan chicken soup, rich with tomato, chickpeas, and warming spices, served with lemon.

Russia
Щи
Shchi is a Russian cabbage soup made with sour cabbage, meat, and mushrooms, often served with rye bread.

United States
A Charleston soup of crabmeat and crab roe in a rich, sherry-cream base.

Georgia
Შეჩამანდი
Shechamandi is a thin Georgian soup of flour or cornmeal soured with matsoni or plum and served hot with bread; it is separate from Abkhazura meat patties.

Montenegro
Čobanska krem supa od vrganja
Cep mushrooms from the Durmitor and Bjelasica forests cooked down with cream into a thick soup, served with fried bread.

Bulgaria
Шкембе чорба
Tripe simmered in milk until white and thick, finished at the table with garlic crushed in vinegar and dried hot pepper. Bulgaria's hangover cure, sold around the clock.

Lebanon
شوربة عدس
An Egyptian lentil soup, thick and golden, seasoned with cumin and lemon and often finished with a swirl of oil.

South Korea
갈비탕
A clear, rich soup made by boiling beef short ribs with radish for hours, with tender meat that falls off the bone.

Afghanistan
شوروا
Lamb on the bone simmered with potato, chickpea and tomato into a plain broth, poured over torn bread.