22 Bowls Of Warm And Cozy Noodle Soup

Rasa Malaysia's super-simple recipe has you add lemongrass, kaffir lime, galangal, tomato, shrimp, mushrooms, and roasted chili paste to boiling water. Once the shrimp is cooked, add fish sauce, chili powder, and lime juice. Then you'll combine with cooked noodles. Get the full recipe at Rasa Malaysia.

This is a super easy recipe — ideal if you need a quick noodly, brothy fix. Saute onion, garlic, ginger. Add beef broth, star anise, cinnamon, mushrooms, cooked noodles. Garnish with beef, basil, bean sprouts. You're done. Get the recipe from Bon Appetit.

Deb at Smitten Kitchen makes a quick stock with onions and chicken parts. After it's strained, she cooks vegetables, noodles, and rewarmed shredded chicken in the stock. Get the recipe from Smitten Kitchen.

This simple gluten-free recipe subs in rice noodles and calls for gluten-free chicken broth. Smart and easy. Get the recipe at Chez Us.

This is a great one if you're looking for quick and easy. Season chicken broth by simmering it with star anise and cinnamon. Use the broth to poach eggs, and cook the noodles and bok choy. Then add a few more seasonings at the end, like soy sauce and garlic powder. Get the recipe from The Kitchn.

This calls for a couple of tough-to-find Asian ingredients but once you've got them all it crazy easy: Gently simmer pork ribs, soy sauce, Chinese wine, brown sugar, garlic, cinnamon and star anise for an hour or two, skimming sometimes. Then basically just add the bean thread (cellophane) noodles. Get the recipe from Epicurious.

For an easier though less authentic soba recipe, try Martha Stewart's. Simmer chicken in water with carrot, onion, garlic, ginger, lemongrass. Add soy sauce to broth with soba noodles, and some vegetables. Can't find lemongrass? Martha's got another even easier recipe here.

Sear short ribs and remove. In that pot, saute some onion, ginger, scallions, garlic and chile. Then you add water, soy sauce, star anise, cinnamon and cook for 2 hours. That's your broth, to which you'll add back in the meat with noodles and some garnish. Pretty easy! Southeast Asian Soup.

This is a short-cut ramen: Heat up chicken broth, miso paste, sriracha. Add steamed cabbage and shiitakes, eventually a boiled egg, and some other stuff like nori, shishimi togarashi. Easy peasy. Get the recipe from Gastronomer's Guide.

A base of garlic, shallots, lemongrass and ginger are sauteed then seasoned with curry paste, curry powder, and chili paste. Then comes the liquid: coconut milk, chicken broth, fish sauce, plus some sugar. After all of this comes to a boil, you'll add cooked snow peas, cooked sweet potatoes and chicken. Get the recipe at Bon Appetit.

Short ribs covered in cornstarch (!) get seared. Then go in mushrooms, carrot, shallots, celery bacon, tomato paste. Thyme and bay leaf, dry red wine and beef stock. You know, all that traditional French stuff that you know and love. Also: EGG NOODLES. Yes.

This recipe requires you to have access to an Asian grocery store because the broth is a combination of purchased udon soup base and yuzu with some soy sauce. After that you basically just add a bunch of steamed vegetables and the noodles. Get the recipe from Bon Appetit.

If you want to make traditional ramen but are uncomfortable with Asian ingredients, Jaden Hair's blog Steamy Kitchen really breaks this soup down for beginners. You're going to boil eggs, cook noodles, spinach and bamboo. Then combine pork or veg stock with instant dash and soy. Get the recipe from Steamy Kitchen.

If you're looking for something traditionally Southern in flavor, this is amazing. To make the stock you'll sear a smoky ham hock with onions, garlic, bay leaves, add vinegar, and leafy green stems. Then simmer for a while. Take out the meat and sauté it separately with asahllots and greens and red pepper. Put it back in. Etc etc. It's heaven. Get the recipe from Brooklyn Supper.

First you toast cumin, then grind. Saute chard stems with onion garlic and some spices for 12 minutes, add tomato paste, chicken broth, hot sauce, lemon juice. After 30 minutes of simmering you'll add chard leaves, chickenpeas and noodles and cook till tender. Sounds fantastic and has the different flavor profile than the Asian options. Get the recipe at Epicurious.

Want to feel amazing about yourself? Make this Mark Bittman meal that's close to the healthiest possible thing you can eat. The soba broth prep is a little confusing the first time (Boil some water. Now boil some other stuff, strain. Boil more stuff. Ok now back to that boiling water…) but once you've got it, you've got it, and the rest is easy. Get the recipe at the New York Times.

For this, you'll definitely need access to an Asian grocery as you'll be making a traditional dashi. That means boiling shaved bonito and kombu (seaweed) in water for 30 minutes, then seasoning with mirin, soy sauce, and sugar. Once that's done, you just pour the broth over the other ingredients + cooked noodles. Get the recipe at Rasa Malaysia.

Simmer vegetable broth with some herbs, aromatics. Add kombu. Then there's some slicing and straining. Then you cook a bunch of the vegetables separately, then cook the noodles in the broth. It's a little fussy, but it's healthy, warming, and real good. Get the recipe from Bon Appetit.

In a pinch you could probably make this rice noodle soup without some of the harder-to-find ingredients like pandan leaves — and it's actually very easy. Just saute some garlic and simmer everything else in a pot 20-30 minutes. Get the recipe from Bon Appetit.

This recipe comes from Diane Chang, a former Bon Appetit editor who learned to make it from her grandma who great up in Chengdu, Sichuan. It's the real deal. You'll saute ginger garlic, onions, chili bean paste, then add water, a bunch of seasoning, and beef shank. Eventually you'll also add tomatoes, more seasonings, and the whole thing will simmer for about two hours. AND it's served with pickled mustard greens. Try it. Get the recipe from Bon Appetit.

Many rich soups get their flavor from soaking dried mushrooms in water and using the leftover liquid. This is one of those. But this also calls for dried bean curd skins, bamboo shoots, tofu, and ginkgo nuts. So, a lot of weird stuff. But believe the folks at Gourmet any time they say it's worth the effort. "Prepared with fresh vegetables," the headnote says. "This recipe is sublime." Get the recipe from Gourmet.

Should you want to get VERY serious about making delicious pork ramen one weekend, here it is. It'll be rich, creamy and delicious, but it's got you simmering chicken backs, pork trotters, and pork fat back for four hours among other things. If that doesn't sound fun to you, just move right along. Get the recipe from Serious Eats.