Food family · 9 dishes · 6 regions
The noodle soup
family.
Stretched, cut, or rolled dough dropped into broth — a form that follows the Silk Road east and south through every coast it touched. Climate and ingredient swap everything; the logic stays the same.
3 dishes from Japan
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Ramen
A Japanese noodle soup with wheat noodles in a meat- or fish-based broth, flavoured with soy sauce or miso and topped with ingredients like sliced pork, nori, and scallions.
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Udon
Thick Japanese wheat noodles served in a light dashi-based broth, often with toppings such as tempura, sliced scallion, or a soft-boiled egg. Related to ramen but chewier and usually served in a milder broth.
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Soba
Japanese noodles made primarily from buckwheat flour, served chilled with dipping sauce or hot in a dashi-based broth with seasonal toppings.
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2 dishes from Thailand
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Pad Thai
A stir-fried rice noodle dish from Thailand with eggs, vegetables, tofu or shrimp, peanuts, and a tangy sauce of tamarind, fish sauce, and palm sugar.
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Khao Soi
A Northern Thai coconut-curry noodle soup of soft egg noodles in a turmeric-and-chili coconut broth, topped with crispy fried noodles, chicken or beef, pickled mustard greens, shallots, and lime.
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1 dish from Vietnam
1 dish from South Korea
1 dish from Singapore
1 dish from China
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