More Recipes Like 8 Treasures

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Winter Melon Meatball Soup

Submitted by: mal

Living In: Ottawa, Ontario, Canada

This Chinese soup of pork meat balls and winter melon is very warming. I love to make this during the winter months when it's chilly outside.

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Chinese Braised Spare Ribs

Submitted by: MLYIN

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Tender pork spareribs swimming in a fragrant ginger soy sauce served over rice make a satisfying meal.

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Pork Sinigang

Submitted by: bengbeng2

Home Town: Chicago, Illinois, USA

Tangy tamarind is the base in this traditional Filipino pork broth.

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Lentil and Green Collard Soup

Submitted by: Farah Momtaz

Home Town: Beirut, Beirut, Lebanon

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

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Eunah's Korean-Style Seaweed Soup

Submitted by: Eunah Lee

Ground beef and wakame brown seaweed simmer together in this traditional Korean soup.

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Kabritu Stoba (Dutch Antilles Goat Stew)

Submitted by: Linda

Goat meat, sweet soy sauce, and nutmeg lend a unique, spicy flavor to this Caribbean stew.

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Manx Broth

Submitted by: Saoirse

Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)

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Abalos-Style Hamburger Soup (Picadillo Filipino)

Submitted by: RINGONIAN

Living In: Centreville, Virginia, USA

Modified by the Filipinos from Central to South American influences, this fragrant soup is made with ground beef, onions, tomatoes, potatoes, and lots of garlic. Serve as a stew or generously over rice.

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Syrian-Style Lentil and Spinach Soup

Submitted by: AzzaJaba

In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.

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Dashi Stock (Konbudashi)

Submitted by: Kyle Hildebrant

Living In: Phoenix, Arizona, USA

This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it's a foundation of Japanese cooking.