Plates from everywhere

Rice in a scorching stone bowl, a ring of seasoned vegetables, crisp tofu, and a lake of gochujang.

A clear soy-scented kombu broth, springy noodles, braised tofu, nori, and scallion — Tokyo’s weeknight bowl, made vegetarian.

Silken tofu in a chili-bean sauce that numbs, heats, and comforts at once. Weeknight fire from Chengdu, with minced mushroom.