Burmese Bites’ coconut chicken soup ohno-kaukswe is eaten any time of day, from breakfast to a midnight snack in Myanmar.
Taqueria Coatzingo’s pozole rojo is at hot, deeply rust-colored compatriot of the milder green pozole verde.
Ana Vasilescu, the chef of Knish Nosh creates a classic goldene yoich, or golden broth, with the requisite fluffy kneidlach, or matzo balls, and noodles
Served in a heavy, hot stone bowl on a thick bronze plate, samgyetang is almost ceremonial in presentation, hissing and crackling well into the meal at Hansol Nutrition Center.
Tinolang at Manny’s Bake Shop is a ladle- portion of cloudy-looking broth and a whole chicken leg over rice.