Stir in soy sauce and ponzu. Discard kombu. Working in two batches, carefully ladle soup into a blender and purée until smooth. Return soup to pot. Season with salt and pepper. Make the croutons ...

Transfer croutons to a paper towel-lined plate and season with salt. Ladle soup into bowls, top with warm croutons and serve.

Season to taste with salt and freshly ground black pepper. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.

To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai ...

Taste soup and if a little spicy heat suits your taste, add a little hot sauce. Stir to combine. 5. Ladle soup into four bowls over the noodles. Garnish with cilantro or green onions. Source ...