Easy Asian-Style Noodle Soups

Asian Noodle Soup with Baby Bok Choy and Mushrooms

Shiitake Mushroom and Bok Choy Soup

Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry. more→

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Tofu Vegetable Soup with Bean-Thread Noodles

This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about 20 minutes.

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Miso Broth with Soba and Squash

A quick Japanese-style soup for fall and winter, this is as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles. more→

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Udon Noodle Soup with Crisp Vegetables

Here is a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making literally minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. “I believe I once considerably scandalized her by declaring that clear soup was a more important factor in life than a clear conscience.” —Saki more→

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Ramen Noodle Soup with Bok Choy or Napa Cabbage

Napa cabbage

Ramen noodles are now readily available, even without the ready-made soup mix, in the Asian foods section of well-stocked supermarkets. They are an appealing addition to simple soups. more→

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Chinese Bean Curd Soup with Cellophane Noodles and Spinach

Fresh spinach in a bowl

Asian-style soups can be created in a quick burst of inspiration and little forethought.

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Rice Noodle Soup with Lettuce and Shiitake Mushrooms

Asian Rice Noodles

This simple Asian-style soup, filled with fine rice noodles, crunchy lettuce, and healthy shiitake mushrooms, is a good introductory course for stir-fries and tofu dishes.  more→

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Japanese Soba Noodle Soup with Tofu and Greens

One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups—the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. more→

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