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“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled.
'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned.
'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?'
'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.'
'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.”
― Lawrence Norfolk, John Saturnall's Feast

“To be a ramen writer of Kamimura's stature, you need to live in a ramen town, and there is unquestionably no town in Japan more dedicated to ramen than Fukuoka. This city of 1.5 million along the northern coast of Kyushu, the southernmost of Japan's four main islands, is home to two thousand ramen shops, representing Japan's densest concentration of noodle-soup emporiums. While bowls of ramen are like snowflakes in Japan, Fukuoka is known as the cradle of tonkotsu, a pork-bone broth made milky white by the deposits of fat and collagen extracted during days of aggressive boiling. It is not simply a specialty of the city, it is the city, a distillation of all its qualities and calluses.
Indeed, tell any Japanese that you've been to Fukuoka and invariably the first question will be: "How was the tonkotsu?”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“I peered at the bowl, which was piled high with shrimp and vegetables, little cubes of what looked like meat or fish. The broth was a beautiful golden color, with little circles of orange oil floating on the surface, near the edge of the bowl. My heart rate slowed, oblivion averted. "More chances at wishes. But also, this looks damn good."
I realized I was still holding the spoon with the dumpling, the steam not wafting out like a volcano anymore. So I closed my eyes and readied myself for another bite.
This time the heat took a step back and allowed everything else to come forward. The savory richness of pork, a bite of ginger and scallions, the broth. Oh, man, the broth. I hadn't ever tasted anything quite like this before. I chewed the dumpling, which was starchy but also managed to melt away, letting its texture dominate. For a moment, I wanted to reach for something beyond the flavor, but failed. Would I recognize the taste of magic, if magic even had a taste? Then I let the flavor itself take over.”
― Adi Alsaid, Hungry Hearts: 13 Tales of Food & Love

“I walked through the back yard to the door, for in these parts everyone seemed to always use the backdoor as the front and the front door was only for the vicar. Pushing open the heavy wooden door I immediately smelt the food on the stove and to this day the smell of broth makes me slightly queasy. The heat of the stove hit me and with the flush on my face from walking I felt it redden further.”
― LEONORA MORRISON, Red Velvet Rose

“The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso.
Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Savor the fragrance." He gently squeezed the lacquer rim of the bowl to loosen the cover. I did the same and a savory jet stream of duck, citron, and toasted mochi rushed up from the bowl. I sipped the limpid broth. It had a delicate gamy flavor underscored with soy, minerals, and cured fish. The duck tasted juicy and tender. The carrot had a treacly crunch, while the gooey mochi draped with soft spinach had a smoky sweetness.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“GYOZA IN ORANGE-BASIL BROTH

FOR THE FILLING:
1 pound flor de calabaza
2 pounds shrimp, peeled and deveined
1/2 pound portobello mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
2 red onions, chopped
6 cloves garlic
2 tablespoons ginger
2 tablespoons sesame oil

FOR THE BROTH:
12 cups veggie stock
4 tablespoons ginger
1/2 cup packed basil leaves
2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
2 tablespoons rice wine vinegar”
― Adi Alsaid, North of Happy