Tchaka

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, Miso soup is a representative of soup dishes served with rice. Miso soup is also called Omiotsuke (御味御付).

Goulash, is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Since the latter part of the 19th century, Puerto Rican cuisine can be found in several other countries.

Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Old world ingredients were incorporated after the Spanish conquest.

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.

Sancocho is a traditional broth in several Latin American cuisines. Variations represent popular national dishes in Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.

Sofrito, sofregit (Catalan), soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.

Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.

Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.

Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, indigenous Taíno, Spanish and Arab influence. Haitian cuisine is comparable to that of "criollo" cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.

Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.

Mote is the generic name for several varieties of boiled grains, consumed in many regions of South America. It is usually prepared by boiling the grains in water made alkaline by the addition of ashes or lime, a process known as nixtamalization.

Hot and sour soup is a soup from Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.

Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong or patis. It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ginataan.