1/5
Pho
As the base of Vietnamese gastro culture, pho can be regarded as Southeast Asian nation’s version of hearty chicken soup. “Rice is the dutiful wife you can rely on, we say. Pho is the flirty mistress you slip away to visit,” as the saying goes. Despite Vietnam being 3,500 years old, this soup is rather new, as it appeared around Hanoi only in the 20th century. It’s characterized by a very rich beef-bone broth, rice noodles, beef, and fresh greens, such as Thai basil, coriander, fresh green onion, and bean sprouts. If you can handle a lot of spiciness, top it off with a healthy dose of Sriracha sauce.
Where it’s worth trying it:
2/5
Ramen
Ramen is a Japanese dish, which is consumed with an unusual ‘toppings first, soup after’ mentality. Similarly to pho, it’s a ‘young’ dish, promoted by Chinese people living in Japan beginning around the year 1900, known as shina soba (‘China soba’). The soup has countless regional variations and an instant version, invented by Momofuku Ando in 1958, which makes the national dish more accessible to many. Ramen usually has a meat- or fish-based broth, with countless variable toppings, such as sliced pork, boiled egg, dried seaweed, and various vegetables.
Where it’s worth trying it:
3/5
Tom Kha Gai / Tom Yum
These are characteristic soups of Thai and Lao cuisine, made with kaffir lime and lemon grass. While tom kha gai is a light version, made with coconut milk, mushroom, and chicken (although there’s a seafood version, as well), tom yum is based on a fishy stock and is generally a spicier, hotter soup. Both are popular because of their silky texture and intensive Thai flavors.
Where it’s worth trying it:
4/5
Miso
Miso soup is also a conventional Japanese dish, so much so that 75% of Japanese people eat it daily – usually as part of a traditional breakfast. Some sources refer to miso soup even before recorded history, so it’s definitely not an invention of the modern age. The soup is made from miso paste, which is made from fermented soy beans, rice, barley, and other ingredients, and some variations are fermented for as long as years. The paste serves as a basis for many dishes, but miso soup also comes in many variations depending on regions, seasons, and personal preference.
Where it’s worth trying it:
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