Noodle soup

Varieties

East Asia

China

• Ban mian – style, flat-shaped egg noodles in soup.
• Chongqing noodles
• Cold noodle – Shanghai style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold.
• Crossing the bridge noodles – served as a bowl of chicken stock with uncooked rice noodles, meat, raw eggs, and vegetables and flowers on the side that get added and cooked when one is ready to eat. Stock stays warm because of a layer of oil on top of the bowl. Typical cuisine of Kunming, Yunnan Province.
• Lanzhou Beef Noodle –, also called Lanzhou Lāmiàn or Lanzhou Beef Noodle soup. This noodles soup made of stewed or red braised beef soup, beef broth, vegetables and Chinese noodles. As well as a series of rules and standards for doing it.
• Spring Noodle Soup White noodle in soup is one of the most popular and simple Chinese snack. This typical noodles with soup is one of the traditional noodles with soup, and vegetables. It is very simple in ingredients。
• Wonton noodles – a Cantonese dish

  Japan

• Traditional Japanese noodles in soup are served in a hot soy-dashi broth and garnished with chopped scallions. Popular toppings include tempura, tempura batter or aburaage.
• * Soba – thin brown buckwheat noodles. Also known as Nihon-soba. In Okinawa, soba likely refers to Okinawa soba.
• * Udon – thick wheat noodle served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
• Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the past 100 years or so.
• * Ramen – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma, seaweed, or boiled egg. Also known as Shina-soba or Chuka-soba
• * Champon – yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
• Okinawa soba – a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōki, kamaboko, beni shōga and kōrēgusu. Akin to a cross between udon and ramen.
• Hōtō – a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.

  Korea

• Janchi guksu – noodles in a light seaweed broth, served with fresh condiments
• Jjamppong – spicy noodle soup of Korean-Chinese origin
• Kalguksu – Hand-cut wheat noodles served in a seafood broth
• Makguksu – buckwheat noodles with chilled broth
• Naengmyeon – Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears. This dish is popular in the humid summers of Korea.
• Ramyeon – South Korean noodles in soup, served in food stalls, made of instant noodles with toppings added by stalls. In the 1960s, instant noodles were introduced to South Korea from Japan. Its quick and easy preparation, as well as its cheap price, ensured it quickly caught on. It is typically spicy with chili and kimchi added, amongst other ingredients.

  Taiwan

• Beef noodle soup – noodles in beef soup, sometimes with a chunk of stewed beef, beef bouillon granules and dried parsley. Popular in Taiwan.
• Oyster vermicelli – vermicelli noodles with oysters

  Tibet

• Bhakthuk – flattened short noodles in beef soup, with chunks of stewed beef, dried beef strips, seaweed, daikon, potatoes and topped with green onions. Popular in Tibet as well as Nepal and India which have large populations of Tibetans. The soup is thicker and richer than thukpa due to use of dried beef strips.
• Thukpa – flat strip noodles in beef soup, with chunks of stewed beef, spinach and topped with green onions. Popular in Tibet as well as Nepal and India which have large populations of Tibetans.

  North America

United States

• Chicken noodle soup
• Saimin – Soft wheat and egg noodles in dashi broth. A popular hybrid dish reflecting the multicultural roots of modern Hawaii. Toppings include green onion, kamaboko, and SPAM, char siu, or linguiça.
• Wedding soup

  Southeast Asia

Cambodia

• Kuy teav – a pork broth based rice noodle soup served with ground pork, shrimp, meat balls, pork liver and garnished with fried garlic, green onions, cilantro, lime and hoisin sauce.
• Nom banh chok somlor khmer often abbreviated as Nom banh chok – a rice noodle soup with a broth based on minced fish, lemongrass as well as specific Cambodian spices that make up the kroeung. In Siem Reap, the broth is prepared with coconut milk and is accompanied by a sweet and spicy sauce, which is not the case in Phnom Penh.

  Laos

• Feu – fine white noodles in a meat broth, served with a garnish of green leaves and flavourings, typically including lime juice, vinegar, salt and sugar.
• Khao Piak Sen - literally translates to wet rice strands. The broth is usually made from chicken simmered with galangal, lemongrass, kaffir lime leaves, and garlic cooked in oil. The fresh noodles are made of rice flour, tapioca starch, and water and cook directly in the broth, releasing starches that give khao piak sen its distinct consistency.
• Khao poon - also known as Lao laksa and is a popular type of spicy Lao rice vermicelli soup. It is a long-simmered soup most often made with pounded chicken, fish, or pork and seasoned with common Lao ingredients such as fish sauce, lime leaves, galangal, garlic, shallots, Lao chillies, and perilla.
• Lao khao soi is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro. Though northern Laotians have a special way of preparing this dish, different versions of it can be found at Lao restaurants.

  Indonesia

• Mi ayam – chicken noodle soup comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit. Normally it is eaten with chili sauce and pickles.
• Mi bakso – bakso meatballs served with yellow noodles and rice vermicelli in beef broth.
• Mi celor – a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra.
• Mi koclok – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion and spring onion.
• Mi kocok –, is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil, bean sprouts and bakso, kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.
• Mi rebus – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy.
• Soto ayam – spicy chicken soup with rice vermicelli. Served with hard-boiled eggs, slices of fried potatoes, celery leaves, and fried shallots. Sometimes, slices of Lontong or "poya", a powder of mixed fried garlic with shrimp crackers or bitter sambal are added.
• Soto mi – spicy noodle soup dish it can be made of beef, chicken, or offals such as skin, cartilage and tendons of cow's trotters, or tripes. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added.

  Malaysia and Singapore

• Assam laksa – rice noodles in a sour fish soup. Various toppings including shredded fish, cucumber, raw onion, pineapple, chilli and mint. There are regional variations throughout Malaysia.
• Curry laksa – rice noodles in a coconut curry soup. Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes. Boiled egg may be added. Served with a dollop of sambal chilli paste and Vietnamese coriander. Popular in Singapore.
• Hae mee, or "prawn noodles" – egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion. The stock is made using dried shrimps, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns.

  Myanmar (Burma)

• Kya zan hinga – glass noodles in a chicken consommé with mushrooms, bean curd skin, lily stems, shrimp, garlic, pepper and sometimes fish balls. For the addition of texture and flavour, it can be garnished with coriander, sliced shallots, fish sauce, chilli powder and a squeeze of lime.
• Kyay oh – a popular noodle soup made with pork and egg in Burmese cuisine. Fish and chicken versions are also made as well as a "dry" version without broth.
• Mohinga – said to be the national dish of Myanmar. Essentially rice noodles in a rich, spicy fish soup. Typical ingredients include fish or prawn sauce, salted fish, lemon grass, tender banana stems, ginger, garlic, pepper, onion, turmeric powder, rice flour, chickpea flour, chili and cooking oil.
• On no khauk swe – wheat noodles in a chicken and coconut broth. Garnished for added flavour with finely sliced shallots, crispy fried rice cracker, fish sauce, roasted chilli powder and a squeeze of lemon or lime.

  Philippines

• Almondigas – From the Spanish word "albondigas", which means "meatballs". It features meatballs in a clear broth with vegetables and misua noodles.
• Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.
• Kinalas – a noodle soup from Bicol. It has noodles in a beef broth with beef strips, topped with thick gravy-like sauce, scallions and garlic, and served with a hard boiled egg.
• Lomi – a noodle soup that uses egg noodles soaked in lye water, in a thick broth. The lye-soaked noodles add a distinct aftertaste to the broth. The dish has meat and vegetables in it, and the broth is thickened by stirring in a raw egg to the dish after the heat is turned off.
• Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles. Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants — Ma Mon Luk and Mami King.
• Miswa – a soup with wheat flour noodles. Chopped pork is fried before the water is added. The noodles take very little time to cook, so they are added last. The dish also normally has chopped patola. "Miswa" also refers to the noodles itself.
• Pancit Molo – a noodle soup that has wonton wrappers for its "noodles." It is normally made from meat broth, leafy as well as chopped vegetables, and possible wonton dumplings.
• Pares Mami – a noodle soup which combines beef broth-based mami noodle soup and pares, a spiced beef stew with a thich sauce. Pares is laid over the mami noodles and then beef broth is poured over it.
• Sinanta – a noodle soup from the Cagayan Valley Region which consists of flat egg noodles, rice vermicelli, spring onions, clams and chicken. The broth is colored with annatto seeds.
• Sopas – a noodle soup that has a Western influence. It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup".
• Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth is added. Annatto is added to give it a distinct orange color.

  Thailand

• Bami nam – egg noodles in soup, often with minced pork, braised or roast duck, or cuts of mu daeng.
• Kaeng chuet wunsen – glass noodles in a vegetable soup, often with additional ingredients such as silken tofu, minced pork, mushrooms, and seaweed.
• Khanom chin kaeng khiao wan kai – Thai fermented rice noodles served with chicken green curry.
• Khanom chin nam ngiao ขนมจีนน้ำเงี้ยว – Thai fermented rice noodles served in a soup-like sauce made from pork and tomato, crushed fried dry chillies, pork blood, dry fermented soy bean, and dried red kapok flowers.
• Khao soi – most often egg noodles in a Thai curry soup, with deep-fried egg noodles additionally sprinkled on top; a speciality of northern Thailand.
• Kuaitiao nam – rice noodles in soup.
• Nam ngiao – a noodle soup of northern Thai cuisine and Shan cuisine with a characteristic spicy and salty flavor.
• Yen tafo – the Thai version of the Chinese dish yong tau foo, it is a clear broth with very silky wide rice noodles, fish balls, sliced fried tofu, squid, and water spinach.

  Vietnam

• Bánh canh – a soup made with bánh canh noodles
• Bánh đa cua – a soup made with bánh đa đỏ noodles and crab-roe. It's a special fish of Hai Phong.
• Bún bò Huế – a spicy signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, shrimp sauce, lemon grass, and other ingredients
• Bún riêu – rice vermicelli soup with freshwater crab meat, tofu and tomatoes. Congealed boiled pig blood is also sometimes used.
• Cao lầu – a signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
• Hủ tiếu – a soup made with bánh hủ tiếu and egg noodles. This dish was brought over by the Teochew immigrants.
• Mì or súp mì - yellow wheat/egg noodle soup brought over by Chinese immigrants. Mì hoành thánh is Vietnamese version of wonton noodles.
• Mì Quảng – a signature noodle dish from Quảng Nam consisting of wide yellow rice noodles in a small amount of broth, with various meats and herbs.
• Phở – white rice noodles in clear beef broth with thin cuts of beef, garnished with ingredients such as scallions, white onions, coriander leaves, ngo gai, and mint. Basil, lemon or lime, bean sprouts, and chili peppers are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce and fish sauce are also sometimes added. Bánh đa dishes in northern Vietnam are also similar to phở.