Name: Mint Soup
Yield: Makes 8 servings
Ingredients: 3/4 oz small dried shrimp (3 tablespoons); 8 cups Nonya chicken stock; 2 cups loosely packed fresh spearmint leaves; 3 large eggs, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Po Ho Thng

Although this fragrant soup, reminiscent of Chinese egg drop, is meant to be sipped throughout the meal (its clean flavor cools the palate between dishes), we'd make it even if we weren't preparing the rest of this menu. It's incredibly easy (the stock can be made ahead) and requires only a few ingredients.

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Zaru Soba (Cold Buckwheat Noodles)

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.