Asian

Egg drop soup is best flavored with soy sauce, plenty of chopped scallions, and a bit of sesame oil. Starting with a good chicken stock will yield the best results, but purchased stock can be substituted in a pinch.

For years I was stuck on blended or cooked cucumber soups, until I was served a clear, chunky, ice-cold soup laced with soy and with the sour-sweet-salty-spicy combination characteristic of so much Southeast Asian cooking. After I duplicated that, it occurred to me to make a similar preparation with nam pla (fish sauce) and coconut milk, an equally spicy but wonderfully creamy concoction. I know I’ll never use either the blender or the stove to make cucumber soup again.

“Real” Miso Soup is a little more complicated than this quick version, which begins with dashi, a basic Japanese stock made with kelp (kombu) and flakes of dried bonito (a relative of tuna). Although dashi has definite character and is easy enough to make, it is a light stock, pretty much overpowered by the miso anyway. So I just whisk or blend a tablespoon of miso into a cup of water and put my energy into turning the soup into a meal, adding cubed tofu and a couple of vegetables at the last moment. If you don’t find tofu alluring, you might throw some shrimp or boneless chicken into the soup, where either will cook in a couple of minutes. The only trick lies in getting the miso to dissolve properly, creating a smooth, almost creamy soup rather than a lumpy one. But this is in fact a snap: you just whisk or blend the miso with a few tablespoons of hot water before adding the rest of the liquid. Any cooking from that point on must be gentle to preserve the miso’s flavor and aroma.

Much like the Egg Flower Soup (and Stracciatella variation) on page 115, but far more substantial and suitable as a main course. This is a perfect soup for a cold winter night; many Koreans would add considerably more garlic and a bit of ground hot pepper as well.

Like Japan, Korea makes good use of fermented beans, in the form of soy sauce and the terrific chilibean paste known as go chu jang (page 591). If you cannot find that, use the Sesame-Chile Paste on page 591 or hoisin, spiked with a couple of pinches of cayenne or dried red chile flakes, but don’t make the dish too hot—it should be predominantly sweet, sticky, and spicy. Serve with white rice, preferably short grain (page 507), and a salad or vegetable.

A classic stir-fried noodle dish, just about the paradigm. You can make this with pork, chicken, shrimp, or any other bit of meat or fish you have or keep it entirely vegetarian; it’s eminently flexible and an important part of every home cook’s repertoire. The variation that follows is a traditional dish for New Year’s celebrations and wedding banquets. E-fu noodles, which are long, thin, flat egg noodles, symbolize long life. Most Asian groceries carry them, but if you cannot find them, regular egg noodles are fine too. The meat will be easier to slice thinly if you freeze it for 30 to 60 minutes first. (This is always the case with any boneless meat or poultry.)

If you like ayran (preceding recipe), the slightly savory yogurt drink of Turkey, you might try this, the even more unusual yogurt beverage of India. Like many beverages, it comes with a variety of health claims, but regardless of those, it’s refreshing and—obviously—protein packed. I have had this with a clove of garlic included and with so much black pepper—probably around 2 teaspoons for this quantity—that I was stunned. This version is relatively tame.

While Lassi Namkeen (preceding recipe) is an acquired taste for most people, this is instantly appealing. Be sure to try the fruit variation.

It’s long been believed that ginger is a digestive aid, but this drink would be popular in any case. If you like ginger ale or candied ginger, you owe it to yourself to try this.

You must use strong coffee for this, and it must be finely ground; the drip should be agonizingly slow. This can be served hot, too, of course, and it’s good. But to me it’s the best iced coffee in the world.

In Thailand, this refreshing drink is served at many stands in little plastic bags with straws so you can drink it on the go, but Thai iced tea has soared in popularity at Thai restaurants across America—and for good reason. Thai tea leaves, which can be found at most Asian groceries, combine black tea leaves, star anise, orange flowers, vanilla, cloves, and cinnamon. This blend gives the tea its distinctive taste and orange color, but the technique and style of the drink will work with any good black tea, or you can use black tea with added herbs, in the style of chai (page 668).

A basic stir-fry and—like every other—one that you can vary however you like. Cashew nuts or peanuts are also great here. Start with Spicy Cold Celery (page 17) and serve this with rice.

You can find this dish at almost any Chinese restaurant, but it is easy to make at home—and usually better, too. Some people deep-fry the chicken first, but stir-frying is much quicker and less complicated, and the results are still great. Serve with plain rice.

Hong Kong, where East and West have met and exchanged ideas for a long time, has devised some dishes that to most American palates may seem more bizarre than stewed pigs’ ears. Among them is this recipe, stir-fried chicken with creamed corn. Yes: Canned cream corn, as in Jolly Green Giant or Clarence Birdseye. It’s not fancy, but it’s a good home-cooked dish, quick, easy, and convenient.

A simple stir-fry, one made with a great deal of ginger and typical Thai seasonings. It makes a great weeknight meal; serve it with jasmine or sticky rice. Information on Thai fish sauce (nam pla) is on page 500.

Like Ginger Chicken (preceding recipe), a Thai-style stir-fry that is super fast and very flavorful. If you use a mild, fragrant curry powder, like the one on page 593, this will appeal to many kids; it’s more sweet than spicy. Serve with jasmine or other white rice. Thai fish sauce (nam pla) is discussed on page 500.

There are many versions of this popular Cantonese pairing, and they are almost always too sweet—sometimes abominably so. I’ve reduced the sugar in this one, so it’s more sour and savory. I do love the chicken fried, but you can also steam or stir-fry it; both variations are faster and easier than the main recipe. In any case, serve the chicken over white rice.

The first time I ate these—I was in Delhi—I was convinced they were pork rind; that’s how crisp and delicious they are. Frying them is foolproof, and they rank with the great finger foods of the world. Lotus roots are sold at many Asian markets and top-notch supermarkets as well.

You can make this ever-popular Japanese dish with boneless chicken breasts, and it’s great that way, but the breasts have a tendency to overcook. Better to use boneless or even bone-in thighs. The technique remains the same no matter what cut you use (and even if you use salmon or beef; see pages 255 and 360); only the cooking time differs. Teriyaki does not really produce a sauce, but a glaze, so something like Basmati Rice with Shiso (page 510) is preferable to plain rice (though plain rice is perfectly fine). A good salad with soy vinaigrette (page 601) is another fine pairing.

As is so often the case in Indian cooking, butter is the “secret” ingredient here, one that gives the chicken extra moisture and richness. The combination of that, mild spices, and grilling is what has made this dish so popular in the West. Serve with plain Paratha (page 559) and mint chutney, if you can.