Once you get past that first-time-cooking-with-blood factor, you’ll find that adding the crimson stuff not only gives the soup an eye-catching appearance, but also mellows out all the spiciness going on in this bowl. Be sure to ask your butcher for help with the ingredient and know that substituting beef blood is fine.

The best thing about making this soup, which is a variation of a soup served at Andy Ricker's Portland, Oregon, restaurant Pok Pok, is the simplicity of the two-step process. Just make the broth, make the soup, then combine. But don't forget the splash at the end; it makes for a dinner party dish your guests won't easily forget.