Why Asian Noodle Soup Is The Perfect Autumn Dish, According To A Recipe Expert

As the weather cools down, a bowl of noodle soup feels right. Light but nourishing, Asian noodle soups provide a balance of flavour, texture and warmth that is perfect for the colder months. 

Mimi Morley, Senior Recipe Development Manager at food box delivery service, HelloFresh, believes that a well-made noodle soup can transform even the simplest ingredients into something deeply comforting.

“It is one of those dishes that not only makes you feel good but is equally satisfying,” she says. “The broth is soothing, the noodles fill you up, and depending on the ingredients or region, each bowl has its own unique character.”

With Autumn in full swing, Mimi has broken down three of the most popular noodle soups found across Asia, sharing their key qualities, health benefits and tips for making them at home. 

Chinese Noodle Soup

Chinese noodle soups are known for their rich, aromatic broths and tender noodles. Dishes such as beef noodle soup or wonton noodle soup are often slow-cooked with ingredients like ginger, garlic and spring onions to develop layers of flavour.

“The depth of the broth is what defines a good Chinese noodle soup,” explains Mimi. “It is worth taking your time at the beginning to build that flavour base. This comes from making simmering bones with aromatics like spring onions, garlic and ginger. The longer you simmer your broth, the deeper the flavour.”

You can use different noodles, from wheat to egg or hand-pulled. Mimi says it can be tempting to cook your noodles directly in the broth, but this often makes the soup cloudy and overly starchy. “Cook the noodles separately and add them to the bowl just before serving,” she advises. “It keeps the broth clear and allows you to control the texture of the noodles.”

The go-to vegetables are bok choy or Chinese greens, but you can also use spinach, broccoli, mushrooms or other seasonal vegetables. Add them just before serving so they stay bright and crisp. 

A small drizzle of sesame oil or a few drops of soy sauce before serving can enhance the flavour and bring the dish together.

Japanese Ramen or Udon

Japanese noodle soups, such as ramen or udon, focus on balance. Every element is considered, from the saltiness of the broth to the chew of the noodles.

“Japanese soups are all about precision,” says Mimi. “Even the simplest bowl of ramen can taste incredible when the seasoning is balanced. You want the broth to be rich but not heavy, salty or overpowering.”

Traditional Japanese broths can take hours to prepare, but Mimi suggests a simpler approach for home cooks looking for a warm, comforting noodle soup. 

Use a base of vegetable or chicken stock, then stir in miso paste, soy sauce and a small amount of mirin for depth. Add toppings like boiled eggs, spring onions or leftover roast meat for an easy weeknight meal.

“You do not need to recreate restaurant ramen to enjoy it,” she adds. “A few quality ingredients and good stock will give you that feeling of comfort.”

Vietnamese Pho

Vietnamese pho is often described as a healing soup. It is lighter than other noodle soups but packed with flavour and freshness. The broth is usually made by simmering beef or chicken with cinnamon, star anise and cloves, creating a clean, aromatic base.

“What makes pho special is the way you finish it,” says Mimi. “The fresh herbs, lime and chilli are added at the table, so everyone can tailor it to their taste. It’s a lot lighter than the other two but is incredibly satisfying.”

Rice noodles give pho its signature texture, while garnishes such as coriander, mint and bean sprouts add brightness. A squeeze of lime just before serving cuts through the richness and enhances the flavours.

Whether you are drawn to the richness of Chinese broths, the balance of Japanese ramen or the freshness of Vietnamese pho, Mimi says they all share the same core idea of warmth, nourishment and care.