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Noodle soup
A bowl of nabeyaki (hot pot) ramen
Place of originChina
Region or stateEast Asia and Southeast Asia
Main ingredientsNoodles
VariationsNumerous, by nation and region

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.


East Asia


See also: Chinese noodles

A bowl of spring noodle soup with half a tea egg

There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries.

Hong Kong


See also: Japanese noodles

Tsukimi tororo soba

North Korea and South Korea

See also: Korean noodles

A bowl of kalguksu



Southeast Asia


Kuyteav Phnom Penh
Num banhchok
  • Nom banhchok samlar khmer (Khmer: នំបញ្ចុកសម្លរខ្មែរ, lit. ‘num banhchok with Khmer soup) often abbreviated as Nom banhchok – 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 tamarind sauce (ទឹកអម្ពិល, tœ̆k âmpĭl), which is not the case in Phnom Penh.
Num banhchok samlar kari
  • Num banhchok samlar kari (នំបញ្ចុកសម្លការី, lit. ‘num banhchok with curry soup): A rice noodle dish eaten with a Khmer curry soup. The curry may be yellow (turmeric soup base) or red (chilli curry soup base) depending on the type of soup created and generally include chicken (including legs) or beef, potatoes, onions, and carrots.
  • Num banhchok Kampot (នំបញ្ចុកកំពត): A speciality of Kampot featuring a cold rice noodle salad rather than a soup base. It features cuts of spring rolls, a variety of herbs, ground nuts, pork, and fish sauce.
  • Num banhchok teuk mrech (នំបញ្ចុកទឹកម្ហេច): A speciality soup of Kampot that features a clear fish broth (that does not feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of num banhchok are eaten.



Main article: Indonesian noodles

Soto Mie Bogor

Malaysia and Singapore

A bowl of Prawn Hae Mee

Myanmar (Burma)

Mohinga with fritters


A bowl of batchoy

Philippine noodle soups can be seen served in street stalls, as well as in the home. They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate. They are normally served with condiments such as patis, soy sauce, the juice of the calamondin, as well as pepper to further adjust the flavor. Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines. They are normally eaten with a pair of spoon and fork, alternating between scooping the soup, and handling the noodles, and are less commonly eaten with the combination of chopsticks and a soup spoon.


Two types of khao soi: top left is khao soi Mae Sai (with pork, no coconut milk), and bottom right is khao soi kai (chicken, with coconut milk).
Kuaitiao nuea pueay, a Thai beef noodle soup

Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts. A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves. The diners adjust the flavour by themselves using sugar, nam pla (fish sauce), dried chilli and chilli in vinegar provided in jars at the table. Unlike most other Thai food, noodles are eaten with chopsticks. Both noodles and chopsticks are clear Chinese influences.

In addition to the Chinese style noodle soups, fermented rice noodles (khanom chin) served with a variety of curries or soup-like sauces, are also very popular in Thai cuisine.


Main article: Vietnamese noodles

Bún bò Huế

South Asia


Nepal and Sikkim (India)

North America

United States

See also


  1. ^ "Deconstructing wonton noodles". South China Morning Post. June 25, 2015. Retrieved September 8, 2018.
  2. ^ a b Cwiertka, Katarzyna Joanna (2006). Modern Japanese cuisine: food, power and national identity. Reaktion Books. p. 144. ISBN 978-1-86189-298-0.
  3. ^ Sheraton, M.; Alexander, K. (2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. Workman Publishing. p. 776. ISBN 978-0-7611-4168-6. Retrieved July 5, 2018.
  4. ^ Crowley, Chris (January 17, 2018). "A New East Village Shop Specializes in Taiwanese Beef Noodle Soup". Grub Street (New York Magazine). Retrieved July 5, 2018.
  5. ^ Von Holzen, H.; Ltd, M.C.I.P. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International (Asia) Private Limited. p. 15. ISBN 978-981-4634-95-3. Retrieved September 8, 2018.
  6. ^ Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN 978-1-59884-955-4. Retrieved September 8, 2018.
  7. ^ Koh, J.; D, S.H.P. (2009). Culture and Customs of Singapore and Malaysia. Cultures and Customs of the World. ABC-CLIO. p. 100. ISBN 978-0-313-35116-7. Retrieved May 30, 2017.
  8. ^ Albala, K. (2017). Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press. p. pt198. ISBN 978-0-252-05019-0. Retrieved August 24, 2018.
  9. ^ a b c d e f g Dao, Dan Q. (December 2, 2016). "10 Essential Vietnamese Noodle Soups to Know (Beyond Pho)". Saveur. Retrieved September 8, 2018.
  10. ^ Nguyen, Andrea (November 8, 2007). "Hu Tieu Nam Vang (Phnom Penh Noodle Soup) Recipe". Saveur. Retrieved December 4, 2022.
  11. ^ "10 Pork Seafood Clear Noodle Soup (Hủ Tiếu Nam Vang)". Saveur. January 20, 2018. Retrieved December 4, 2022.