11 Asian Soups to Make you Forget About Chicken Noodle

Korean spicy clam soup, Hanoi-style breakfast pho, and more

From the simplest miso soup with scallions to noodles in dashi with glazed pork belly, soup in Asia doesn’t fall under one clean descriptor. Some are noodle-y, others brothy; some have a straightforward, fragrant flavor, while others have a kick-you-in-the-face pungence. From the simplest broth to the most complicated ramen, these 11 Asian soups have something for everyone.

Noodles in Dashi with Miso-Coated Pork Belly

Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds.

Thai Boat Noodle Soup (Kuaytiaw Reua)

This spicy, delicious Thai noodle soup is enhanced with a touch of crimson pig’s blood. Get the recipe for Thai Boat Noodle Soup (Kuaytiaw Reua) »

Hot and Sour Soup (Suan La Tang)

Mild ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth.

Tantanmen (Sesame and Chile Ramen)

This Tokyo-style ramen, made with a rich, chile- and sesame-spiked chicken stock, is served with ground pork and topped thinly sliced scallions.

Korean Spicy Clam Soup

A simple, light soup not short on heat or spice. Get the recipe for Korean Spicy Clam Soup »

Danny Bowien’s Hanoi-Style Breakfast Pho

This dish, which Danny Bowien serves on his breakfast menu at New York City’s Mission Cantina, is inspired by the Vietnamese soups he ate at Turtle Tower in San Francisco when he was a culinary student. Get the recipe for Danny Bowien’s Hanoi-Style Breakfast Pho »

Miso Soup with Scallions and Shiso

This clean-tasting, simple miso soup from chef Chris Fischer is made with dashi, a fish broth reinforced here with kombu and bonito flakes. Get the recipe for Miso Soup with Scallions and Shiso »
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients.

Makombu-Squash Soup

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »

Mo Gu Niantiao Tang (Mushroom Noodle Soup)

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup’s richness.

Tainan Style Noodles

Of Fukien origins, this noodle dish is now synonymous with Tainan—thanks to the expertise of noodle cooks like those at Slow Season, who gave us this recipe.