23+ Delecious Asian Noodle Soup Recipes That Will Warm Your Soul

There’s nothing quite like a bowl of Asian noodle soup to warm the soul and satisfy the stomach.

From the spicy and aromatic broths of Southeast Asia to the clear, delicate soups of East Asia, each region has developed its own comforting, flavorful versions of noodle soups that tell a story of tradition, taste, and technique.

Whether you’re craving the fiery kick of Thai Tom Yum, the hearty goodness of Filipino Lomi, or the refined elegance of Japanese Shoyu Ramen, Asian noodle soups offer endless variety and creativity in every slurp.

In this collection of 23+ Asian noodle soup recipes, we take you on a savory journey across cultures—each bowl infused with authentic ingredients and techniques.

Whether you’re a seasoned home cook or a curious beginner, you’ll find recipes here that range from quick weekday meals to deeply simmered weekend projects.

No matter your spice tolerance, dietary preference, or cooking style, these recipes will bring comfort and joy to your kitchen.

23+ Delecious Asian Noodle Soup Recipes That Will Warm Your Soul

Asian noodle soups are more than just meals—they’re experiences that connect people, history, and flavor.

Each recipe in this collection opens a window into a unique culture, offering a delicious way to travel the world from your kitchen.

Whether you’re trying a new broth base, experimenting with homemade noodles, or simply enjoying the familiar warmth of a favorite dish, there’s a noodle soup here for every season and every soul.

So grab your chopsticks or your spoon, and dig into a culinary tradition that has been simmering for centuries.

Thai Coconut Noodle Soup

Thai Coconut Noodle Soup is a creamy, spicy, and aromatic bowl of comfort that blends the richness of coconut milk with the zest of red curry. This soup offers a balanced mix of heat, sweetness, and citrusy brightness, perfect for a chilly evening or a light yet satisfying lunch. With rice noodles as the base, it becomes a full meal, easily customizable with tofu, shrimp, or chicken.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 tablespoon red curry paste
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sugar
• 6 oz rice noodles
• 1 red bell pepper, julienned
• 1 cup mushrooms, sliced
• Juice of 1 lime
• Fresh cilantro, green onions, and Thai basil for garnish

Instructions:

1. Heat oil in a pot over medium heat. Add onions and sauté until soft.
2. Stir in red curry paste, garlic, and ginger. Cook for 1 minute.
3. Pour in coconut milk and broth. Add fish sauce and sugar. Bring to a simmer.
4. Add bell pepper and mushrooms. Simmer for 5–7 minutes.
5. Meanwhile, cook rice noodles according to package instructions.
6. Add cooked noodles to the soup. Finish with lime juice.
7. Serve hot, topped with fresh herbs.

This Thai coconut noodle soup is not only visually vibrant but also deeply flavorful and adaptable. Whether you keep it vegetarian or add proteins, it remains a quick and delightful meal that brings Southeast Asia to your table.

Vietnamese Pho Ga

Pho Ga, or Vietnamese Chicken Noodle Soup, is a lighter take on the traditional beef pho, focusing on fragrant herbs, a clear broth, and tender slices of chicken. The delicate balance of spices like star anise, cloves, and cinnamon gives this soup its characteristic warmth. Served with rice noodles and a variety of fresh toppings, Pho Ga is both restorative and refreshing.

Ingredients:

• 1 small whole chicken (or chicken thighs)
• 1 onion, halved
• 1 thumb-sized piece of ginger
• 2 star anise
• 4 cloves
• 1 cinnamon stick
• 1 tablespoon fish sauce
• Salt to taste
• 6 oz flat rice noodles
• Fresh cilantro, basil, bean sprouts, lime wedges, jalapeños, green onions

Instructions:

1. Char the onion and ginger over an open flame or in a broiler.
2. In a large pot, add chicken, charred onion, ginger, and spices. Cover with water and bring to a boil.
3. Skim foam, reduce to a simmer, and cook for about 45 minutes.
4. Remove chicken, shred meat, strain the broth. Season with fish sauce and salt.
5. Cook rice noodles separately.
6. To serve, place noodles and chicken in a bowl, pour hot broth over, and add toppings as desired.

Pho Ga is a deeply nourishing soup that’s rich in tradition and flavor. It’s perfect for slow weekends or whenever you need a gentle but satisfying meal. The fresh toppings allow everyone to tailor their bowl just the way they like it.

Japanese Miso Ramen

Miso Ramen is a staple of Japanese comfort food—earthy, savory, and layered with umami. The fermented soybean paste gives the broth a rich depth, while toppings like soft-boiled eggs, green onions, and nori provide a balanced texture and flavor experience. Though ramen has many regional variations, miso-based broth is a favorite for its warming and satisfying character.

Ingredients:

• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons white or red miso paste
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 packs fresh or instant ramen noodles (no seasoning)
• Toppings: soft-boiled eggs, sliced scallions, corn, nori, mushrooms, bean sprouts

Instructions:

1. In a pot, heat sesame oil. Sauté garlic and ginger until fragrant.
2. Stir in miso paste and cook for 1 minute.
3. Add broth, soy sauce, and vinegar. Simmer for 10 minutes.
4. Cook ramen noodles separately.
5. Divide noodles into bowls, pour hot broth over, and top with your chosen garnishes.

Miso ramen is a soul-satisfying dish that invites creativity. With a base this flavorful, you can build a bowl that fits your taste, from hearty and rich to light and veggie-packed. It’s a fulfilling way to bring a taste of Japan into your home kitchen.

Laksa

Laksa is a beloved spicy noodle soup from Malaysia and Singapore that combines Chinese and Malay culinary influences. It’s known for its rich coconut curry broth, vibrant toppings, and the satisfying texture of rice or egg noodles. The bold layers of flavor—spicy, creamy, tangy—make Laksa one of Southeast Asia’s most iconic comfort foods.

Ingredients:

• 1 tablespoon vegetable oil
• 2 tablespoons laksa paste (store-bought or homemade)
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or seafood broth
• 6 oz rice vermicelli noodles
• 1 cup cooked shrimp or shredded chicken
• 1 boiled egg, halved
• Tofu puffs (optional)
• Bean sprouts, mint, lime wedges, and sambal for serving

Instructions:

1. Heat oil in a saucepan over medium heat. Add laksa paste and sauté until fragrant.
2. Stir in coconut milk and broth. Simmer gently for 10 minutes.
3. Meanwhile, soak or boil the rice noodles according to package directions.
4. To serve, place noodles in a bowl, pour hot broth over, and top with shrimp, tofu, egg, and garnishes.

Laksa brings warmth and excitement to the table with its bold, curry-forward broth and an array of toppings. It’s a celebration of Malaysian culinary identity in every spoonful.

Kimchi Ramen

Kimchi Ramen is a fiery Korean twist on noodle soup that marries the tangy, fermented heat of kimchi with the slurp-worthy comfort of ramen noodles. It’s quick to prepare and incredibly flavorful, especially for those who enjoy bold, spicy dishes. Whether topped with an egg or tofu, it satisfies with both zest and heartiness.

Ingredients:

• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 cup chopped kimchi
• 1 teaspoon gochujang (Korean chili paste)
• 2 cups water or broth
• 1 pack instant ramen noodles (no seasoning packet)
• 1 egg (optional)
• Sliced green onions and sesame seeds for garnish

Instructions:

1. Heat sesame oil in a pot and sauté garlic for 30 seconds.
2. Add kimchi and gochujang, cooking for 2–3 minutes.
3. Pour in broth and bring to a simmer.
4. Add noodles and cook until tender. If desired, crack in an egg and poach gently.
5. Serve hot, garnished with green onions and sesame seeds.

Kimchi ramen is the perfect fusion of Korean tang and Japanese convenience. It’s deeply warming, simple to make, and endlessly adaptable depending on your pantry and spice preference.

Chinese Beef Noodle Soup

Chinese Beef Noodle Soup, especially popular in Taiwan and mainland China, is a savory and aromatic dish made with tender beef shanks, soy-based broth, and chewy wheat noodles. The secret to its depth lies in the combination of star anise, ginger, and soy sauces, which create a hearty and slightly sweet broth that comforts with every bite.

Ingredients:

• 1 lb beef shank or stew beef, cut into chunks
• 2 tablespoons oil
• 3 garlic cloves, smashed
• 1 thumb-sized piece of ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine or Shaoxing wine
• 1 star anise
• 4 cups beef broth or water
• 6 oz wheat noodles
• Blanched bok choy and chopped green onions for topping

Instructions:

1. Heat oil in a pot, brown beef pieces. Remove and set aside.
2. In the same pot, sauté garlic and ginger. Add soy sauces, rice wine, star anise, and beef.
3. Add broth, bring to a boil, reduce heat, and simmer for 1.5 hours until beef is tender.
4. Cook noodles separately and blanch bok choy.
5. To serve, place noodles and beef in a bowl, pour over the hot broth, and add toppings.

Chinese beef noodle soup is a soul-warming bowl that combines slow-cooked richness with fresh garnishes. It’s a beautiful blend of patience and payoff—perfect for weekends or when craving something deeply savory and soothing.

Tom Yum Noodle Soup

Tom Yum Noodle Soup is a tangy and spicy Thai classic transformed into a noodle-rich meal. Known for its vibrant flavors—sour lime, fragrant lemongrass, and spicy chili—it’s both refreshing and invigorating. The addition of noodles, shrimp, and mushrooms turns this famous soup into a satisfying one-bowl dish that delivers a punch of flavor with every bite.

Ingredients:

• 4 cups chicken or seafood broth
• 2 stalks lemongrass, smashed
• 3 kaffir lime leaves, torn
• 3 slices galangal (or ginger)
• 1 cup mushrooms, halved
• 8 oz shrimp, peeled and deveined
• 1–2 Thai chilies, crushed
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 6 oz rice noodles
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a pot, bring broth to a boil. Add lemongrass, lime leaves, and galangal. Simmer for 5–10 minutes.
2. Remove aromatics. Add mushrooms and cook until softened.
3. Add shrimp and chilies. Cook until shrimp turn pink.
4. Stir in fish sauce and lime juice. Adjust seasoning.
5. Cook rice noodles separately. Place them in serving bowls and ladle soup over.
6. Garnish with cilantro and lime wedges.

Tom Yum Noodle Soup is a full sensory experience—spicy, sour, and deeply aromatic. It’s the kind of soup that both awakens the palate and provides comforting warmth, especially for lovers of bold Southeast Asian flavors.

Curry Udon

Curry Udon is a Japanese comfort food that blends the familiar richness of Japanese curry with thick, chewy udon noodles in a silky broth. It’s mild yet flavorful, creamy without being heavy, and incredibly satisfying. This dish is especially comforting on cool days and can be made vegetarian or with sliced beef or chicken.

Ingredients:

• 1 tablespoon oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 cup sliced mushrooms
• 2 cups dashi or vegetable broth
• 1 block Japanese curry roux (or 2 tablespoons curry paste)
• 2 servings udon noodles (frozen or fresh)
• Green onions and soft-boiled eggs for topping

Instructions:

1. Heat oil in a pot and sauté onions until translucent. Add carrots and mushrooms, cook until tender.
2. Pour in broth and bring to a simmer.
3. Add curry roux or paste and stir until fully dissolved and thickened.
4. Cook udon noodles according to package instructions.
5. Add noodles to the curry soup and heat through.
6. Serve with green onions and soft-boiled eggs on top.

Curry Udon delivers deep umami and cozy richness with minimal effort. Its velvety curry base and soft noodles make it a go-to choice for quick weeknight dinners or lazy Sundays.

Bun Bo Hue

Bun Bo Hue is a spicy Vietnamese beef noodle soup known for its bold and complex flavor profile. Unlike the more delicate Pho, this soup features lemongrass, fermented shrimp paste, and chili oil for a punchier taste. Traditionally made with beef shank and pork, it’s served with thick round rice noodles and a pile of herbs, creating a deeply flavorful and hearty bowl.

Ingredients:

• 1 lb beef shank
• 1 lemongrass stalk, bruised
• 1 tablespoon fish sauce
• 1 teaspoon fermented shrimp paste (mam ruoc)
• 2 tablespoons chili oil
• 6 cups beef broth
• 6 oz thick round rice noodles (bun bo hue noodles)
• Bean sprouts, lime wedges, banana blossom (optional), cilantro, mint

Instructions:

1. Boil beef shank until scum rises, discard water, and refill with clean water. Add lemongrass and simmer for 1.5 hours.
2. Add fish sauce, shrimp paste, and chili oil. Adjust seasoning to taste.
3. Cook rice noodles separately.
4. Slice beef, then place in bowls with noodles. Pour over hot broth.
5. Serve with herbs, lime wedges, and optional banana blossom.

Bun Bo Hue is a bold, fiery, and unforgettable noodle soup. It represents the central Vietnamese love of spice and strong flavors, making it a favorite for those seeking a more adventurous and aromatic soup experience.

Wonton Noodle Soup

Wonton Noodle Soup is a classic Cantonese dish known for its delicate dumplings, light broth, and springy egg noodles. The wontons, filled with seasoned pork or shrimp, are gently simmered and served in a clear broth that lets their subtle flavors shine. It’s elegant and comforting, perfect as a light lunch or a starter to a bigger meal.

Ingredients:

• 6 oz fresh egg noodles
• 12–15 wontons (homemade or store-bought)
• 4 cups chicken broth
• 2 green onions, sliced
• 1 teaspoon sesame oil
• Soy sauce and white pepper to taste
• Choy sum or baby bok choy (optional)

Instructions:

1. In a pot, bring chicken broth to a simmer. Add a dash of soy sauce, sesame oil, and white pepper.
2. Boil noodles in a separate pot until tender. Drain and divide into serving bowls.
3. Gently boil wontons in the broth until they float and are cooked through (about 5 minutes).
4. Optional: Blanch greens in boiling water and place over noodles.
5. Ladle hot broth and wontons over noodles. Top with green onions.

Wonton Noodle Soup offers a graceful balance between lightness and comfort. Its simplicity is part of its charm, showcasing refined flavors and a satisfying texture in every spoonful.

Mohinga

Mohinga is Myanmar’s national noodle soup—a fish-based broth thickened with rice flour, flavored with lemongrass, and served over thin rice noodles. It’s traditionally a breakfast food, often topped with crunchy fritters, hard-boiled eggs, and herbs. Earthy, herbal, and deeply savory, mohinga is one of Southeast Asia’s most unique and treasured dishes.

Ingredients:

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1 stalk lemongrass, finely sliced
• 1 small cooked fish (tilapia or catfish), flaked
• 4 cups fish or chicken broth
• 2 tablespoons rice flour mixed with water
• 6 oz rice vermicelli noodles
• Boiled eggs, fried shallots, cilantro, lime wedges for topping

Instructions:

1. In a pot, sauté onions, garlic, and lemongrass in oil. Add turmeric.
2. Add fish flakes and broth. Simmer for 10 minutes.
3. Stir in rice flour slurry and cook until slightly thickened.
4. Boil noodles separately and divide into bowls.
5. Pour soup over noodles and add toppings like egg, cilantro, and lime.

Mohinga is a deeply nourishing and flavorful soup that tells a story with every bowl. It’s layered with textures and aromas that reflect the rich culinary traditions of Myanmar, offering something both exotic and comforting.

Soto Ayam

Soto Ayam is a golden Indonesian chicken noodle soup infused with turmeric and lemongrass, often served with glass noodles, shredded chicken, and boiled eggs. It’s aromatic, vibrant, and layered with textures like crispy shallots, lime, and bean sprouts. Often eaten for breakfast or lunch, it’s a national favorite across Indonesia and beyond.

Ingredients:

• 2 tablespoons oil
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 teaspoon ground turmeric
• 1 stalk lemongrass, bruised
• 4 cups chicken broth
• 1 chicken breast, cooked and shredded
• 6 oz glass noodles (vermicelli)
• Hard-boiled eggs, bean sprouts, fried shallots, lime, and celery leaves

Instructions:

1. Sauté garlic, onion, turmeric, and lemongrass in oil until fragrant.
2. Add chicken broth and simmer for 10 minutes.
3. Boil noodles according to package directions.
4. Place noodles and shredded chicken in serving bowls.
5. Pour hot broth over and garnish with egg, sprouts, lime, and crispy shallots.

Soto Ayam brings tropical warmth and color to your table. With its aromatic broth and fresh toppings, it’s both restorative and flavorful—an excellent example of Indonesia’s love for richly spiced, herb-forward dishes.

Here are three more Asian noodle soup recipes, continuing the diverse and flavorful journey through the continent’s most beloved bowls. Each dish offers a unique experience rooted in tradition, with easy-to-follow steps and comforting results.

Mee Rebus

Mee Rebus is a popular Malaysian and Indonesian noodle soup known for its thick, savory-sweet gravy made from mashed potatoes, fermented soybeans, and curry spices. It’s served over yellow egg noodles and topped with boiled eggs, fried tofu, green chilies, and crispy shallots. This dish is hearty, bold, and brimming with rich, local flavor.

Ingredients:

• 2 tablespoons oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1 medium potato, boiled and mashed
• 2 tablespoons fermented soybean paste (taucu)
• 2 cups vegetable or chicken broth
• 6 oz yellow egg noodles
• Fried tofu cubes, boiled eggs, green chilies, bean sprouts, lime, and shallots for topping

Instructions:

1. Heat oil and sauté onion and garlic until fragrant. Add curry powder and stir.
2. Mix in mashed potato and taucu, stirring well.
3. Pour in broth and simmer until the gravy thickens. Adjust salt to taste.
4. Cook noodles separately and place in serving bowls.
5. Pour gravy over noodles and add desired toppings.

Mee Rebus delivers a rich, soulful flavor that’s deeply satisfying. The thick, flavorful sauce clings to the noodles, creating a bowl that’s both comforting and indulgent—a true street food favorite from Southeast Asia.

Khao Soi

Khao Soi is a Northern Thai curry noodle soup that blends creamy coconut milk with bold red curry paste and tender chicken or beef. It’s served over egg noodles, with crispy noodles on top for crunch. Often garnished with lime, pickled mustard greens, and shallots, Khao Soi offers a perfect balance of spicy, creamy, and sour notes.

Ingredients:

• 1 tablespoon oil
• 2 tablespoons red curry paste
• 1 teaspoon turmeric
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 chicken thigh or drumstick, cooked and shredded
• 6 oz egg noodles (half for crispy topping)
• Lime wedges, pickled mustard greens, shallots, and cilantro

Instructions:

1. Heat oil in a pot, stir in curry paste and turmeric until aromatic.
2. Add coconut milk and broth. Simmer and add shredded chicken.
3. Meanwhile, fry half the noodles until golden and crispy. Cook remaining noodles and set in bowls.
4. Pour curry soup over noodles and top with crispy noodles and garnishes.

Khao Soi is a showstopper of a soup—complex yet easy to prepare. With contrasting textures and deep curry flavor, it offers a vibrant taste of Northern Thailand in every delicious bite.

Bánh Canh Cua

Bánh Canh Cua is a Vietnamese thick noodle soup made with tapioca or rice flour noodles and a rich, thick crab and pork broth. This luxurious soup often includes crab meat, pork knuckle, and quail eggs, making it a festive and flavorful dish. The thick noodles offer a chewy bite, creating a satisfying contrast with the smooth, savory broth.

Ingredients:

• 1 tablespoon annatto oil (for color, optional)
• 1 garlic clove, minced
• 1/2 lb pork hock or pork shoulder, sliced
• 1/2 lb crab meat or imitation crab
• 2 quail eggs, boiled and peeled
• 4 cups chicken or pork broth
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch or tapioca starch (mixed with water)
• 6 oz bánh canh noodles (or thick udon-style noodles)
• Green onions, cilantro, fried shallots, lime wedges

Instructions:

1. Heat annatto oil in a pot and sauté garlic. Add pork and cook until browned.
2. Pour in broth, add fish sauce, and simmer until pork is tender.
3. Stir in starch slurry to thicken the soup. Add crab meat and quail eggs.
4. Cook noodles separately and place into bowls.
5. Ladle thick soup over noodles, garnish with herbs, lime, and shallots.

Bánh Canh Cua is a luxurious, comforting Vietnamese specialty with a smooth, rich broth and hearty toppings. It’s a dish made for special occasions—or anytime you crave something extra satisfying and uniquely textured.

Here are three more Asian noodle soup recipes, each offering its own regional charm and depth of flavor. These comforting bowls showcase the creativity and diversity found across Asian cuisines.

Kalguksu

Kalguksu is a traditional Korean noodle soup featuring handmade knife-cut wheat noodles in a mild, comforting broth. Often served with chicken or seafood, the broth is usually enriched with anchovy stock, vegetables, and garlic. Kalguksu is especially popular during the summer monsoon season in Korea, offering warmth and healing in each bowl.

Ingredients:

• 6 oz fresh knife-cut noodles (or thick wheat noodles)
• 1 chicken breast or a handful of clams
• 1 small zucchini, julienned
• 1 small potato, sliced thin
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 4 cups anchovy or chicken broth
• Salt and soy sauce to taste
• Sesame oil and chopped scallions for garnish

Instructions:

1. In a pot, bring broth to a boil. Add chicken (or clams), garlic, onion, potato, and zucchini. Simmer until vegetables are soft.
2. Remove and shred the chicken if using; return to broth.
3. Add noodles and cook until tender.
4. Season with salt or soy sauce.
5. Drizzle with sesame oil and top with scallions.

Kalguksu is a dish of humble ingredients made with care. It’s perfect for days when you want something light but nourishing—a warm hug in the form of soup.

Penang Hokkien Mee

Penang Hokkien Mee is a Malaysian prawn noodle soup packed with deep, umami-rich flavors. The broth is made from shrimp shells and pork bones, creating a bold base that’s both spicy and slightly sweet. It’s typically served with yellow noodles, rice vermicelli, hard-boiled eggs, and water spinach, making it a complete and hearty meal.

Ingredients:

• 1/2 lb shrimp, shells reserved
• 1/2 lb pork ribs or belly
• 1 tablespoon chili paste
• 1 tablespoon dried shrimp, soaked
• 4 cups water
• 6 oz yellow noodles + rice vermicelli mix
• Boiled eggs, water spinach, bean sprouts, fried shallots

Instructions:

1. Boil shrimp shells and pork ribs in water to make the broth. Add soaked dried shrimp and chili paste. Simmer for at least 1 hour.
2. Remove solids and strain the broth.
3. Cook noodles separately.
4. Assemble bowls with noodles, shrimp, pork slices, egg halves, and vegetables. Pour hot broth over and top with fried shallots.

Penang Hokkien Mee is a bold, deeply flavored soup that’s synonymous with Malaysian street food. It captures the soul of Penang cuisine—spicy, seafood-forward, and intensely satisfying.

Thukpa

Thukpa is a flavorful Himalayan noodle soup popular in Tibet, Nepal, and parts of India like Sikkim and Ladakh. It’s a vibrant one-bowl meal combining hand-pulled or rice noodles with vegetables, meat (usually chicken or mutton), and a warming, spiced broth. Each region has its variation, but the essence remains: wholesome, hearty, and deeply warming.

Ingredients:

• 1 tablespoon oil
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 tomato, diced
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 1 green chili, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 cup shredded cooked chicken (optional)
• 4 cups chicken or vegetable broth
• 6 oz noodles (wheat or rice)
• Cilantro and lime for garnish

Instructions:

1. Heat oil in a pot, sauté garlic, onion, and chili. Add tomato and cook until soft.
2. Stir in turmeric, cumin, carrots, and cabbage. Cook for 3–4 minutes.
3. Add broth and bring to a boil. Add chicken if using. Simmer 10 minutes.
4. Cook noodles separately and place in bowls. Pour hot soup over.
5. Garnish with cilantro and lime juice.

Thukpa is the ultimate mountain comfort food—spicy, nourishing, and ideal for cold weather. It’s a beautiful representation of Himalayan home cooking and offers endless variations to suit your taste and ingredients on hand.

Here are three more Asian noodle soup recipes, each rich in regional flavor and comforting warmth. These soups celebrate the versatility of noodles and the depth of Asian broths, making them perfect additions to your culinary rotation.

Lomi

Lomi is a thick, hearty Filipino noodle soup made with egg noodles, pork, shrimp, and vegetables in a rich, starchy broth. It’s often enjoyed as a satisfying midday meal or rainy-day comfort food. The thick consistency of the broth—thanks to a cornstarch slurry—gives it a luscious, gravy-like texture that clings to the noodles.

Ingredients:

• 2 tablespoons oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1/2 cup pork belly, sliced
• 1/4 cup shrimp, peeled
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 4 cups chicken broth
• 6 oz fresh egg noodles
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with water
• Beaten egg (optional)
• Green onions and fried garlic for garnish

Instructions:

1. Heat oil in a pot. Sauté garlic and onion until fragrant. Add pork and cook until browned.
2. Stir in shrimp, carrots, and cabbage. Cook briefly.
3. Add chicken broth and soy sauce. Bring to a simmer.
4. Add noodles and cook until tender.
5. Pour in cornstarch slurry and stir until soup thickens. Optionally drizzle in beaten egg while stirring.
6. Garnish with green onions and fried garlic.

Lomi offers a cozy, filling experience with its rich, thick broth and springy noodles. It’s a popular Filipino comfort dish that delivers warmth and nourishment in every spoonful.

Kuy Teav

Kuy Teav is a popular Cambodian noodle soup made from a delicate pork or beef broth, rice noodles, and a variety of savory toppings. It’s usually eaten for breakfast but is delicious any time of day. With garnishes like lime, herbs, and fried garlic, it offers a light yet flavorful dining experience.

Ingredients:

• 6 cups pork or beef broth
• 1 tablespoon fish sauce
• 6 oz rice noodles
• 1/2 cup thinly sliced cooked beef or pork
• Bean sprouts, green onions, cilantro, lime wedges
• Fried garlic and chili paste (optional)

Instructions:

1. Heat the broth in a pot and season with fish sauce to taste.
2. Cook rice noodles separately and divide into serving bowls.
3. Top noodles with sliced meat, bean sprouts, and herbs.
4. Ladle hot broth over the bowl.
5. Add fried garlic, chili paste, and lime juice to taste.

Kuy Teav is light, refreshing, and deeply aromatic. It allows for customization with your favorite proteins and toppings, making it a versatile and elegant Cambodian classic.

Shoyu Ramen

Shoyu Ramen is one of Japan’s most iconic noodle soups, made with a clear soy sauce-based broth that’s savory and slightly tangy. The broth is often chicken or pork-based and paired with springy ramen noodles and toppings like soft-boiled eggs, bamboo shoots, and nori. It’s a balanced, flavorful dish that’s both comforting and refined.

Ingredients:

• 4 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 6 oz fresh ramen noodles
• Soft-boiled egg, sliced
• Bamboo shoots, sliced green onions, nori sheets, and narutomaki

Instructions:

1. In a saucepan, combine broth, soy sauce, mirin, and sesame oil. Simmer gently.
2. Cook ramen noodles separately and divide into bowls.
3. Pour hot broth over the noodles.
4. Add toppings like egg, bamboo shoots, green onions, and nori.

Shoyu Ramen is a staple of Japanese noodle culture—flavorful, beautifully balanced, and endlessly customizable. It’s the kind of meal that’s as enjoyable to make as it is to eat, bringing a little bit of Tokyo to your kitchen.

Here are three more Asian noodle soup recipes, each offering a unique glimpse into regional cooking styles, flavors, and ingredients. These soups are comforting, satisfying, and easy to bring to your own table.

Suimian

Suimian is a traditional Chinese wheat noodle soup that’s particularly popular in the Fujian and Hakka regions. Known for its simplicity, suimian features hand-pulled noodles in a clear broth, often accompanied by leafy greens, egg, and sometimes ground pork or dried shrimp. It’s a light, comforting soup typically served for breakfast or as a quick, wholesome meal.

Ingredients:

• 6 oz Chinese wheat noodles
• 1 egg, beaten
• 1 cup leafy greens (bok choy or spinach)
• 1 tablespoon dried shrimp or ground pork (optional)
• 2 green onions, chopped
• 4 cups chicken or pork broth
• Soy sauce and white pepper to taste

Instructions:

1. Heat broth in a pot and bring to a simmer. Add dried shrimp or ground pork if using.
2. Boil noodles separately until just tender. Drain and divide into bowls.
3. Pour the beaten egg into the simmering broth while stirring to form egg ribbons.
4. Add greens and cook briefly.
5. Season with soy sauce and pepper. Pour broth over noodles and garnish with green onions.

Suimian is a nourishing and gentle noodle soup, perfect for when you want something uncomplicated yet deeply comforting. It’s humble, quick to prepare, and endlessly adaptable.

Bún Riêu

Bún Riêu is a vibrant Vietnamese crab and tomato noodle soup made with rice vermicelli and a flavorful broth featuring crab paste, tofu, tomatoes, and sometimes pork or snails. It’s tangy, savory, and slightly briny—an iconic street food dish that’s as bold as it is comforting.

Ingredients:

• 6 oz rice vermicelli noodles
• 1/2 cup crab paste (gia vi cua or canned)
• 2 eggs, beaten
• 1 tomato, cut into wedges
• 1/2 cup fried tofu cubes
• 4 cups pork or chicken broth
• 1 tablespoon fish sauce
• Lime wedges, shredded herbs, and bean sprouts for topping

Instructions:

1. Bring broth to a boil. Stir in crab paste and tomatoes.
2. Add tofu and simmer for 5 minutes.
3. Slowly pour in the beaten eggs to create fluffy crab-egg curds.
4. Cook noodles separately and place into bowls.
5. Pour hot soup over noodles and serve with herbs, sprouts, and lime wedges.

Bún Riêu is bold, hearty, and packed with unique flavor layers. Its tangy tomato broth and rich crab curds make it one of Vietnam’s most distinctive and beloved noodle soups.

Conclusion

From the quiet mornings of Vietnam with a bowl of Pho to the bustling night markets of Malaysia serving up spicy Laksa, Asian noodle soups are deeply rooted in local life. What makes them special isn’t just the ingredients—it’s the care, balance, and warmth that go into every bowl. With these 23+ recipes, you’re not just cooking—you’re honoring culinary traditions and bringing a little more heart to your meals. So keep exploring, keep slurping, and let each recipe inspire your next comforting creation.