There’s something undeniably comforting about a bowl of noodle soup. Across Asia, noodle soups are not just meals—they’re cultural touchstones, family traditions, and culinary art forms. From the bustling streets of Hanoi to the serene mountains of the Himalayas, each region has crafted its own version of this humble yet heartwarming dish. Here’s a carefully curated list of Noodle Soups that every food lover needs to experience.
1. Pho (Vietnam)
Pronounced: Fuh
Origin: Northern Vietnam
Base: Beef or chicken broth
Noodles: Flat rice noodles
Pho is perhaps the most iconic Vietnamese dish, and for good reason. It’s built on a rich, aromatic broth typically simmered for hours with beef bones, charred onions, ginger, star anise, cinnamon, and cloves. The result? A deep, subtly spiced base that’s light yet soul-satisfying.
Key Ingredients:
- Rice noodles (Bánh phở)
- Thin slices of beef or shredded chicken
- Herbs: Thai basil, cilantro, scallions
- Bean sprouts, lime wedges, chili slices
- Optional hoisin or sriracha
Variations:
- Pho Bo: Beef pho
- Pho Ga: Chicken pho
- Pho Chay: Vegetarian version
Best Enjoyed:
Piping hot, with fresh herbs torn by hand, and a squeeze of lime. Traditionally a breakfast dish in Vietnam, pho has become an anytime favorite across the globe.
2. Ramen (Japan)
Pronounced: Rah-men
Origin: Japan (influenced by Chinese lamian)
Base: Tonkotsu (pork bone), shoyu (soy sauce), miso, or shio (salt)
Noodles: Curly or straight wheat noodles (alkaline-based)
Ramen isn’t just a dish—it’s an obsession. Every region of Japan boasts its own style, and ramen chefs are revered for perfecting their craft. Tonkotsu ramen, for example, is made by boiling pork bones for over 12 hours, yielding a creamy, umami-rich broth.
Common Toppings:
- Chashu (braised pork belly)
- Nori (seaweed)
- Menma (fermented bamboo shoots)
- Soft-boiled marinated egg (Ajitama)
- Scallions
Notable Regional Varieties:
- Sapporo Ramen: Miso-based, served with corn and butter
- Hakata Ramen: Thin noodles, tonkotsu broth
- Tokyo Ramen: Soy-based with medium-thick noodles
Best Enjoyed:
Slurped! The sound signifies appreciation and enhances aroma intake—an etiquette that may surprise Western diners.
3. Thukpa (Tibet/Nepal/India)
Pronounced: Thoop-pa
Origin: Tibet, adopted widely in Nepal, Bhutan, and Northeast India
Base: Chicken, beef, or vegetable broth
Noodles: Wheat or rice noodles
Thukpa is a comforting noodle soup enjoyed in the Himalayan belt. Unlike ramen or pho, thukpa leans toward clean, spicy warmth with lots of fresh vegetables and earthy spices. It’s not just food—it’s a bowl of mountain comfort.
Key Components:
- Noodles (wheat or rice)
- Protein: Chicken, beef, tofu
- Vegetables: Carrots, bell peppers, cabbage, onions, spinach
- Broth infused with garlic, ginger, turmeric, cumin, soy sauce, and chili sauce
Regional Differences:
- Nepali Thukpa: Spicier, more garlic-forward
- Bhutanese Thukpa: Often includes cheese and yak meat
- Sikkimese/Darjeeling Thukpa: Balanced flavor, street-style hearty
Best Enjoyed:
On a cold evening, with lime and fresh coriander sprinkled on top. It’s adaptable for vegans and gluten-free eaters too.
4. Laksa (Malaysia/Singapore)
Pronounced: Lahk-sah
Origin: Peranakan (Chinese-Malay) cuisine
Base: Coconut curry or tamarind-based sour broth
Noodles: Thick rice noodles or vermicelli
Laksa is where richness meets heat. This Southeast Asian noodle soup is bold, creamy, spicy, and tangy—all in one slurp. It’s a fusion of Chinese and Malay traditions, offering both comfort and excitement.
Two Main Styles:
- Curry Laksa: Coconut milk base, spicy, creamy
- Asam Laksa: Tamarind base, sour, fish-forward (Penang specialty)
Key Ingredients:
- Noodles
- Shrimp, fish cakes, tofu puffs
- Boiled egg
- Sambal (chili paste)
- Fresh herbs like Vietnamese mint
Best Enjoyed:
With a spoonful of sambal stirred in for extra heat, and a side of iced lime tea to cool you down.
5. Khao Soi (Thailand/Myanmar/Laos)
Pronounced: Kow Soy
Origin: Northern Thailand (with Burmese influences)
Base: Coconut curry broth
Noodles: Egg noodles (boiled + crispy)
Khao Soi is Thailand’s underdog noodle soup—a flavor-packed bowl that combines creamy coconut curry with crunchy fried noodles. It’s a delightful textural contrast and an aromatic journey.
Ingredients:
- Egg noodles (some fried, some boiled)
- Curry broth made with coconut milk and red curry paste
- Chicken or beef
- Shallots, pickled mustard greens, lime, cilantro
Influences:
- Derived from Burmese ohn no khao swè
- Adapted by the Shan and Yunnanese Muslim communities
Best Enjoyed:
With lime squeezed on top and extra pickled greens to cut through the richness.
