A beginner's guide to Asian noodle soups

Jan. 11, 2018

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If you’re constantly craving a warm, slurpable bowl of ramen or pho, it's time you learn about some other kinds of Asian noodle soups.

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UDON

A thick, pliant noodle made from a simple wheat dough, Udon is often eaten in home kitchens in Japan. Broths and toppings can vary.

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SOBA

Also hailing from Japan, soba noodles date back farther than ramen. They have a slightly nutty taste thanks to the buckwheat they're made from.

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LAGMAN

A wheat noodle imprinted with knotty kinks from the fingers that stretch it, this Chinese noodle is often thrown into a beef stock with chickpeas and veggies.

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GUO QIAO MI XIAN

The soup, which features rice noodles, is often served deconstructed, with every ingredient served in its own bowl. Part of the fun is watching it cook.

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BOAT NOODLE SOUP

Served off boats in Bangkok canals, this soup is a hearty mix of rice noodles with pork broth, meat slices and sometimes blood to thicken the whole mixture.

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LAKSA

Laksa encompasses a whole family of seafood and rice noodle soups spread across Southeast Asia. It can be sweet, sour or spicy.

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KHAO SOI

A soup that originated in the northern region of Thailand, it's effectively a hybrid of chicken noodle soup and mild curry. Comforting, creamy and delicious.

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KHAO SOI

Khao soi is for the ultimate noodle lover; it’s often served topped with fried noodles for texture.

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