The coldest months of the year are upon and here at the Dining Traveler, we think food is the solution to most problems. Treat yourself to one of these steaming bowls of noodle soup will not only help you survive the frigid temperatures but actually enjoy the winter season. Because we love food from around the globe, we have noodle soups from five different Asian countries; each bursts with bright and bold flavors to bring you warmth and comfort all winter long! Here are our picks for places for noodle soup in D.C.:
Malaysian
Makan’s Curry Mee
This bowl of noodle soup is an obsession for me. The coconut milk broth is infused with the intense and heady flavors of turmeric, garlic, ginger, and lemongrass, the chunks of fried tofu are fresh and meaty, a dollop of sambal adds just the right amount of heat, and the duo of noodles, glass and egg, are chewy, light, bouncy and irresistible.
Lao
Thip Khao’s Khao Piak Sen
Known in Laos as a cold-weather soup, this bowl of deliciousness includes a fragrant broth simmered with garlic, lemongrass, ginger galangal, and kaffir lime leaves and laden with thick rice, noodles, crunchy lettuce, chopped scallions, and fried shallots. The crunch of the garnishes is just the perfect contrast to the chewy noodles. When looking for a place to sample noodle soups in D.C., make sure to have Thip Khao on your list.
Japanese
Haikan’s Veggie Ramen
Who doesn’t love ramen? While it can be enjoyed year-round, it’s never as enjoyable as it is in the colder months. The veggie miso ramen at Haikan features a vegetable and miso-based stock and is chock full of tasty vegetables like hominy, lettuce, corn, wood ear mushrooms, onions, and bean sprouts. The springy ramen noodles are addictively good, and the earthy flavors of the dish will bring you warmth and coziness for days after you finish it.
Thai
Som Tam’s Khao Soi
we can’t talk about noodle places in D.C. without including Thai. Located in Union Market, Som Tam is a Thai street food stand that makes a dynamite khao soi, which is a Thai coconut curry noodle bowl. The creation of the dish begins with a homemade curry paste, which takes three days to make. The myriad of ingredients which are included in the curry paste are Thai chilies, shallots, lime juice, cumin, coriander, ginger, pepper, and soy sauce, amongst others. Once the curry paste is ready, coconut milk and vegetable broth are simmered with the curry paste, resulting in a brightly hued, aromatic broth. Served with heaps of noodles, tofu, and garnishes like cilantro and crunchy bean sprouts, you won’t be able to stop yourself from eating every last bite of this bowl of noodle soup.
Korean
Rice Bar’s Kimchi Noodle Soup
The gentle miso broth and soft, glassy sweet potato noodles are the quintessential contrast to the crunchy veggies and intense, spicy hunks of kimchi topping this bowl of noodle soup. Feel free to add in extra toppings like a tangy radish salad, tofu, or roasted seaweed.
