There’s something about a hot bowl of noodles that instantly feels right. Simple staples simmered with care can turn into something surprisingly comforting. Across kitchens big and small, these brothy favorites have earned their place at the table for more than just flavor. Here are 20 soups worth slurping slowly.
Chicken Pho, Vietnam
Flat rice noodles and thin slices of chicken come together in a fragrant broth that is as soothing as it is light on the wallet. Pho ga can be made in big batches, stretching ingredients across several meals. A few herbs and lime wedges brighten the broth and highlight the savory depth of the chicken.
Soto Ayam, Indonesia
A golden turmeric-based broth sets this dish apart. Filled with shredded chicken, glass noodles, and a hard-boiled egg, Soto Ayam hits every comfort note. It’s light yet filling and easy to make at home with pantry basics, especially if you already keep rice vermicelli on hand.
Mohinga, Myanmar
Rice noodles in a fish-based broth give this national dish its signature taste. Mohinga uses affordable ingredients like banana stems and lemongrass. It’s filling and deeply savory, especially when topped with a boiled egg or a fritter. It’s ideal for stretching a small amount of protein across several portions.
Lagman, Central Asia
Thick hand-pulled noodles and a tomato-rich broth come loaded with vegetables and beef. Lagman has roots across countries like Uzbekistan and Kyrgyzstan. It’s hearty and a great way to use cheaper cuts of beef that soften beautifully when simmered low and slow with spices.
Kalguksu, Korea
Soft, hand-cut noodles in a mild anchovy or chicken broth form the core of this Korean classic. Kalguksu warms you from the inside without needing fancy ingredients. Many home cooks prepare it with just noodles, stock, zucchini, and a touch of garlic for deep satisfaction at a low cost.
Thukpa, Nepal And Tibet
Thukpa combines hand-pulled wheat noodles and a meat or vegetable broth seasoned with ginger, garlic, and chilies. It’s a winter staple in Nepal that traces back to Tibetan roots. The spice level varies by region, and it’s mostly paired with yak meat in higher altitudes.
Bun Bo Hue, Vietnam
Unlike the lighter pho, this soup uses a lemongrass-infused broth with beef and pork. Bun Bo Hue is known for its bold, spicy edge and round, thicker noodles. The broth gets its deep red color from annatto seeds, which give it a subtle earthy note.
Miso Ramen, Japan
Miso paste creates a rich, savory broth that clings well to curly wheat noodles. Originating in Hokkaido, this variation includes sweet corn and ground pork for a satisfying yet low-cost bowl. Miso adds umami as a natural preservative, making it a practical base for home cooking.
Khauk Swe, Myanmar
Often compared to khao soi, khauk swe features a coconut milk base and soft egg noodles. What sets it apart is the use of chickpea flour to thicken the broth, a technique rooted in Burmese cuisine. Toppings such as crispy onions and lime add a sharp contrast and extra depth to the creamy broth.
Lanzhou Lamian, China
These hand-pulled noodles, served in a clear beef broth, are a specialty of China’s Hui Muslim community. The dough is kneaded with baking soda for elasticity. Traditional versions are topped with sliced radish, chili oil, cilantro, and fresh scallions—each chosen to balance the broth and highlight the hand-pulled noodles.
Sopa De Fideo, Mexico
Thin vermicelli noodles are toasted before simmering in a tomato-based broth. This simple step adds a nutty flavor that sets the dish apart. A staple in Mexican households, it’s quick to make and easy on the wallet. Some families enrich it with beans, zucchini, potatoes, or leftover chicken, depending on what’s on hand.
Lomi, Philippines
This thick, starchy noodle soup uses fresh egg noodles in a rich broth loaded with vegetables and meat. Cornstarch gives it its signature thickness. Originally a Batangas specialty, Lomi is now found nationwide at carinderias—local eateries serving generous portions at affordable prices.
Chicken Noodle Soup, USA
Long treasured for its warmth and simplicity, chicken noodle soup traces its roots to European immigrant kitchens and gained popularity in America during the 20th century. Canned versions rose during the Great Depression for their affordability. At home, it’s easy to stretch with carrots, celery, onions, and egg noodles, using a single chicken for multiple meals.
Mee Rebus, Malaysia
Wheat noodles sit in a sweet-spicy gravy thickened with mashed potatoes and flavored with fermented soybeans. Despite the complex taste, the ingredients are low-cost and filling. It often features hard-boiled eggs and fried tofu, and the unique potato-thickened sauce traces back to Indian-Muslim street vendors in the early 1900s.
Naengmyeon, Korea
Served cold, this buckwheat noodle soup has a tangy broth made from beef, radish, or dongchimi (radish-water kimchi). Naengmyeon gained popularity in postwar Korea as a refreshing, economical dish for the summer months. Toppings like pear slices or boiled eggs enhance texture without driving up expense.
Kaeng Jeut, Thailand
Mild and nourishing, the Thai soup blends clear broth with minced pork and glass noodles. Often served with Chinese cabbage or tofu, it’s a family meal designed to balance spicy dishes on the table. The name means “bland curry,” but it’s high in protein and hassle-free to prepare with simple pantry items.
Canh Bun, Vietnam
Thick rice noodles simmer in a tomato-crab broth enriched with field crab paste. Water spinach and fried tofu are typical toppings, adding texture and balance. The dish is closely related to bun rieu but features a deeper, heartier broth and is especially popular in northern Vietnamese home kitchens.
Kuy Teav Phnom Penh, Cambodia
A more elaborate version of kuy teav, this soup features both sliced meat and organ cuts of liver and intestines. The broth is clearer and lighter than most Southeast Asian soups but packed with umami. Customization is key, with diners adding vinegar, sugar, chili, or fish sauce to adjust the taste at the table.
Khao Soi, Northern Thailand
Egg noodles sit in a creamy coconut curry broth with stewed chicken or beef. Khao soi balances richness with acidity from pickled mustard greens and lime. It’s more affordable than it looks, especially since most of the flavor comes from pantry-friendly curry paste and dried noodles.
Ash Reshteh, Iran
A hearty noodle and herb soup loaded with lentils, beans, spinach, and reshteh noodles, ash reshteh is topped with fried onions and a tangy yogurt-like whey called kashk. Typically made for Nowruz (Persian New Year), it’s deeply symbolic but also practical, being plant-based, protein-rich, and perfect for feeding large groups.
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