The concept of “soup-y noodles” is one that’s very underrepresented in Europe and America, but ubiquitous in nearly every Asian cuisine I can think of: Vietnamese pho, Japanese ramen, Tibetan shyakpa, Malaysian laksa, the list goes on. Some are brothier- more of a traditional soup- and some are thicker, like a curry. Most have lots of goodies floating in them. The beauty of eating these dishes is that they take some commitment and a willingness to really get down and dirty in the bowl. You’ve got to tie your hair back and get ready to break a sweat while noodles slip through your chopsticks and broth drips down your chin (just me?).
