Chicken soup is great when it's cold but usually tastes bland. However, you can make your soup taste better and clarify its aroma with ½ cup of a neutral spirit.

Chef Taewoo Kim suggests splashing a little vodka or soju into your soup, as they both contain a neutral flavor profile that enhances chicken soup's savory, salty flavors.

You can add the alcohol to a marinade for your chicken or to your broth as it simmers. A gentler soju can be used as a finishing touch before serving.

The result is a dish with an added kick. Because alcohol evaporates faster than water, the molecules reach your nose faster, so you perceive the soup as smelling stronger.

Adding liquor like Shaoxing (Chinese rice wine) and soju can also dissipate the smell of chicken, broth, or stock that may linger in your kitchen.