Best noodle soups in NYC
This beloved East Village Ukrainian spot has been churning out Eastern European comfort food since 1954. So it’s no surprise that the chicken noodle soup is almost universally praised (still a tall order when it comes to one of New York’s favorite dishes). This version is simple but made with the freshest of ingredients: from-scratch chicken stock, bright veggies and springy egg noodles.
“This is not ramen,” reads the disclaimer below the noodle soup section of the menu at Laut. And indeed, at this Union Square restaurant, which specializes in food from Malaysia, Singapore and Thailand, you can choose from five different noodle styles and broths. But nothing is more alluring than the Malaysian curry laksa made with spicy coconut milk, aromatic fish balls and Vietnamese mint.
This lauded mini-chain specializes in food from the northwest of China, an area with cuisine known for incorporating Middle Eastern spices into more traditional Chinese preparations. No dish exemplifies this better than the spicy cumin lamb, served with hand-pulled-and-ripped noodles in a rich beef broth. Do as the sign says and slurp them right away: They lose their magic if you carry them out.
Specializing in hard-to-find halal cuisine from the Uyghur and Uzbek people, this Brighton Beach spot is one of the only places in New York to find elusive lagman noodles. The dish, influenced by both Chinese and Uzbeki cuisine, is a rich stew of lamb broth and meat, potatoes, vegetables and long, chewy noodles. Wash it all down with a fizzy Borjomi, a popular brand of Georgian mineral water.
Now in a more subway-friendly location in Bushwick, this cozy Vietnamese spot attracts scores of fans due to its expertly prepared home-style dishes. Of course, this spot’s pho, the noodle soup nearly synonymous with Vietnamese cooking, is near perfection. We recommend the classic pho ga (chicken pho), which is made with fresh rice noodles, bean sprouts, basil and jalapeños.
The ramen crown has been mightily contested over the past few years, but Ippudo always brings its A game. As the website states, this Japanese noodle dish is “a cosmos created in a bowl.” While every preparation here is superb, the Akamaru Modern made with pork soup noodles, miso paste and garlic oil is absolutely worth the inevitable hours-long wait.
A Hawaiian spin on ramen, saimin noodles are a popular lunch in the islands but trickier to find here in the city. Head up to East Harlem fusion spot Makana for six different varieties of the dish, ranging from barbecue chicken to Hawaiian garlic. The latter is quite the gut-buster, made with Spam, crispy garlic and homemade soy garlic sauce.
Whether you enjoy your soba hot, cold, in a soup or dipped, Cocoron has you covered. Where this Nolita restaurant truly shines, however, is its warm soups. Try the Kashiwa soba, a soy sauce-based soup made with grilled chicken, chicken meatballs, shiitake mushrooms and a satisfying spritz of yuzu. Pro tip: Upsize to a large for just a dollar more.
This sexy, minimalist space in the East Village has quickly become the premiere purveyor of udon in the city. While the thick, chewy noodles are the star of the show, the broths here are no slouches either. If you’re feeling adventurous, try the Niku, which is made with short rib and honeycomb tripe, and add on toppings like grated mountain yam or pickled plum.