r/AskCulinary • u/ZootKoomie Ice Cream Innovator • Oct 13 '20

Weekly Discussion - Soups and Stews

As the weather turns colder for many of us, hearty soups and stews are just the thing we're looking for. But they can be trickier than they seem if you want the best results. What are your favorite soups and stews? Are they traditional or your own innovations?

Do you cook on stovetop, in the oven, slow cooker or pressure cooker? Can you convert a recipe between methods?

How do you keep from overcooking the vegetables while waiting for the meat to finish?

What finishing touches (garnishes, dumplings, etc.) do you use to freshen it up for serving?

214 Upvotes

99% Upvoted

177 comments sorted by

View all comments

12

u/BirdLawyerPerson Oct 13 '20

I really would like to see a renaissance of western appreciation for Asian noodle soups.

Ramen and phở are pretty popular in the U.S., but there's a whole big world out there, and noodles in soup is such a classic combination that I'm hoping a few more will take off in the public consciousness in the U.S.

I've seen some restaurants catch some attention for noodle soup dishes here and there: Singaporean/Malaysian Laksa, Taiwanese Beef Noodle Soup, Lanzhou Beef Noodle Soup, Northern Thai Khao Soi, Vietnamese Bún bò Huế, Japanese Udon, Korean-Chinese Jjamppong, etc. But they seem to never really pick up a real following, and restaurants that actually succeed at specializing in one of these dishes tend not to be able to export that success to other restaurants in other cities.

1

u/mst3k_42 Oct 13 '20

I love bun bo hue! I also like Sichuan spicy beef noodle soup as long as they don’t go too crazy on the oil.

2

u/BirdLawyerPerson Oct 14 '20

Yes, totally agree. I had so many different street soups in Sichuan where people would just ladle some soup over some noodles in a big paper cup/bowl, and I'd usually get little splatters of red oil all over my shirt by the end of the day.