Wonton noodles

Cantonese noodle dish

Wonton noodles

Wonton noodle soup in Hong Kong

Type| Noodles
Course| Main course
Place of origin| China
Region or state| Guangdong, Hong Kong, Indonesia, Malaysia, Singapore, Philippines and Thailand
Serving temperature| Hot
Main ingredients| flour, egg, pork, shrimp

* Media: Wonton noodles

Wonton noodles

Traditional Chinese| 雲吞麵
Simplified Chinese| 云吞面
Literal meaning| Wonton noodles
| Transcriptions

Standard Mandarin
Hanyu Pinyin| yúntūn miàn
Yue: Cantonese
Yale Romanization| wàhn tān mihn
Jyutping| wan4 tan1 min6

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin.[1] Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand.[3][4] The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.[3] The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia, especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

## Regional variations

[edit]

### Guangzhou and Hong Kong

[edit]

In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.[5] There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipping the noodles in the soup to eat it.[6]

Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork.[7] It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder).[8] Garlic chives are often added as a garnish.

In order to ensure that the noodles are perfectly al dente, the noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl atop the wontons. Hot bouillon soup is then scooped into the bowl, on top of the wonton noodles. This style's soup is said to be characterised by its flavourful, savoury taste, yet not so strong as to overpower the taste of the wonton and the noodles which it accompanies.[9]

When served, the spoon is customarily placed at the bottom, with the wontons above the spoon and the noodles on top; this is done due to the belief that letting the noodles soak in the soup for too long will leave it over-cooked.

Although the "wonton noodle" is synonymous with wonton and noodles served in hot soup, the dish may also be served "dry", as in lo mein (撈麵), where the wonton are placed on a large bed of noodles.[6]

### Cambodia

[edit]

The dish has also been adopted into Cambodian cuisine, where it is called mee kiev (Khmer: មីគាវ) in Khmer. The broth is clear, topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp. Variations are often served with wheat vermicelli, a mixture of rice-wheat noodles or flat rice noodles (គុយទាវមីគាវ, kŭytéav mii kiəv).

### Indonesia

[edit]

Makassar, South Sulawesi

Indonesia has their own style of wonton noodles called mie pangsit or pangsit mie. They are usually served dry with a separate broth. Fried wonton locally called pangsit goreng is one of the ingredients.[10] Some cities with abundant typical mie pangsit are Malang in East Java,[11] and Makassar in South Sulawesi.[12]

### Malaysia

[edit]

Batu Pahat, Johor

Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. The Malaysian version differs from the original in having slices of char siu (barbecued pork) added to the dish, as well as the possibility of the soup and wontons being in separate bowls, the noodles being served relatively dry, dressed with oyster sauce and garnished with chopped spring onions while the wontons are in a soup bowl usually with spring onions added in as well. Some stalls include deep-fried wontons in the dry versions as well.[13][14]

Often served wet, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In Malacca, wontons are placed together with the noodles and wonton soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chili sauce.[15]

Vegetarian wonton mee is also served in Malaysia in vegetarian restaurants. Instead of using pork to make char siu, wheat gluten is used.

### Philippines

[edit]

There are three distinct types of wonton noodle dishes found in Philippines. One is mami, which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. The name mami is derived from a Chinese phrase that means “pork noodles".[16] Another type is pancit molo, which is similar to mami, but the noodles used are the wonton wrappers themselves. The third type of wonton noodles is stir-fry egg noodles sold by hawkers and in small "stand-up" type stalls. Here, the noodles are stir-fried with mung bean sprouts and vegetables, flavored with a range of sauces, and finally topped with wontons.

### Singapore

[edit]

Singapore

Singapore wonton noodles includes noodles, leafy vegetables (preferably cai-xin), barbecued pork (char siu) and bite-sized dumplings or wonton. It is either served dry or in soup form with the former being more popular.[1][6] If served dry, the wontons will be served in a separate bowl of soup. Shui jiao or prawn dumplings are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints.[6] Fried wontons (wontons deep-fried in oil) are sometimes served instead of, or in addition to, those boiled in the soup. The Singaporean and Malaysian versions of the wonton noodle are similar to each other, though the Singapore version uses significantly less soy sauce and is often served with chilli ketchup.

### Thailand

[edit]

Chiang Mai, Thailand

Wonton noodles (Thai: บะหมี่เกี๊ยว; bami kiao) are also very popular in Thailand, where, as in Malaysia and Singapore, the dish is often ordered together with barbecued pork which is then called bami mu daeng kiao (Thai: บะหมี่หมูแดงเกี๊ยว; mu daeng meaning "red pork").[17] As is customary with many noodle soups of Chinese origin in Thailand, chillies preserved in vinegar, dried chilli flakes, sugar, and fish sauce are added to taste. The dish is mostly eaten in soup form but it can also be served dry with the broth on the side.[18]

### Vietnam

[edit]

Hanoi, Vietnam

Súp mì or mì for short is a Chinese-Vietnamese noodle soup, introduced to Vietnam by Chinese immigrants. Mì hoành thánh (mì vằn thắn) is the Vietnamese version of wonton noodle soup. Noodles can be served with the soup or soup separately. Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings.[19]

## See also

[edit]

* List of Chinese dishes
* List of Chinese soups
* List of noodle dishes
* List of soups
* Food portal

## References

[edit]

Wikimedia Commons has media related to Wonton noodle.

1. ^ a b "Deconstructing wonton noodles". South China Morning Post. June 25, 2015. Retrieved September 8, 2018.
2. ^ Max (2018-10-04). "Wonton 馄饨". MyKindofEats. Archived from the original on February 19, 2019. Retrieved 2019-02-18.
3. ^ a b "How does Hong Kong's wonton compare with Singapore's or Malaysia's?". South China Morning Post. 2019-08-12. Retrieved 2022-02-01.
4. ^ Ang, Darren (2017-05-30). "Wanton Mee's humble history has made it a cornerstone of Asian cuisine". Darren Bloggie - Singapore Lifestyle Blog. Retrieved 2022-11-17.
5. ^ Chan, Hoishan (26 December 2011). "Best wonton noodles in Hong Kong". CNN Travel. Retrieved 28 October 2012.
6. ^ a b c d Fern, Ong Sor (2017-04-25). "Exploring the regional differences in a dish of wonton noodles | The Straits Times". www.straitstimes.com. Retrieved 2022-11-17.
7. ^ "粥、粉、麵 | 香港旅遊發展局". www.discoverhongkong.com. Retrieved 2019-02-18.
8. ^ White, Adam (2017-07-09). "World's best dishes: Hong Kong wonton noodles". Discovery. Retrieved 2022-11-17.
9. ^ "Mak's Noodle Hong Kong". legourmet.tv. Archived from the original on 9 September 2012. Retrieved 28 October 2012.
10. ^ Hutama, Dimas. "Resep Mie Pangsit Malang, Gurihnya Bikin Susah Move On!". idntimes.com (in Indonesian). Retrieved 16 April 2025.
11. ^ Novrian, Aditya. "Tiga Rekomendasi Mie Pangsit di Malang". jawapos.com (in Indonesian). Archived from the original on 3 July 2025. Retrieved 3 July 2025.
12. ^ Arifwangsa, Arga. "Mencicipi Satu-satunya Pangsit Mie yang Halal di Pecinan Makassar". kumparan.com (in Indonesian). Archived from the original on 3 July 2025. Retrieved 3 July 2025.
13. ^ "Wonton Noodles | Traditional Noodle Dish From Guangdong | TasteAtlas". www.tasteatlas.com. Retrieved 2022-11-17.
14. ^ DURAI, ABIRAMI (13 July 2017). "A wantan mee with a 62-year history". The Star. Retrieved 2022-11-17.
15. ^ "Melaka style Wantan Mee – Foodeverywhere". 29 June 2012. Retrieved 2022-11-17.
16. ^ "12 Best and Unique Pancit Noodle Dishes in the Philippine..." Guide to the Philippines. Retrieved 2022-03-11.
17. ^ "Egg Noodles with Wontons and Red Thai Barbecue Pork – Ba Mee Kiew Moo Dang, Thai Noodles for Beginner Episode VII". The High Heel Gourmet. 2015-07-12. Archived from the original on 2022-11-17. Retrieved 2022-11-17.
18. ^ Wiens, Mark (2014-03-24). "Ba Mee Jub Kang (บะหมี่จับกัง) - Big Bowls of Old Skool Egg Noodles in Bangkok's Yaowarat". Thai Street Food, Restaurants, and Recipes | Eating Thai Food. Retrieved 2022-11-17.
19. ^ "Ngõ Nooks: A Steaming Bowl of Mỳ Vằn Thắn to Ward off Winter's Chill | Saigoneer". saigoneer.com. Retrieved 2022-11-17.

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Indonesian|

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* Cart noodle
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Films|

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TV series|

* Magic Chef (2005)

Culture|

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Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
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|

Chinese|

* Bakkwa
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* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
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* Char siu
* Chee cheong fun
* Chicken chop
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* Claypot chicken rice
* Curry Mee
* Duck rice
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* Economy rice/Mixed rice
* Fish ball
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* Pan mee
* Pao
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* Sar Hor Fun
* Lou Shee Fun
* Teochew Porridge
* Tong sui
* Wonton mee
* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
* Putu mayam
* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
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* Lapis
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* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Soups

Soups|

* Abgoosht
* Abula
* Açorda
* Acquacotta
* Aguadito
* Ajiaco
* Ajoblanco
* Alicot
* Analı kızlı soup
* Andrajos
* Asian soups
* Asopao
* Aush reshteh
* Aush-e Sholeh Ghalamkar
* Avgolemono
* Awara broth
* Axoa
* Babbouche
* Bacon soup
* Baeksuk
* Bagnun
* Bak kut teh
* Balık çorbası
* Beef bourguignon
* Bermuda fish chowder
* Binakol
* Binte biluhuta
* Bird's nest soup
* Birria
* Black sesame soup
* Bob chorba
* Bobó de camarão
* Booyah
* Borș de burechiușe
* Bosintang
* Bosnian pot
* Bouillabaisse
* Bourride
* Bouyon
* Bozbash
* Bouillon/broth
* Bread soup
* Brudet
* Brunswick stew
* Budae-jjigae
* Bulalo
* Burgoo
* Buridda
* Butajiru
* Cacciucco
* Caldillo de congrio
* Caldillo de perro
* Caldo de costilla
* Caldo de pollo
* Caldo de siete mares
* Caldo galego
* Caldo tlalpeño
* Caldo Xóchitl
* Caldume
* Callos
* Callos a la Madrileña
* Canh chua
* Canja de galinha
* Canja de Goa
* Cansi
* Cantonese seafood soup
* Caparrones
* Catfish stew
* Cawl
* Cazuela
* Chabrot
* Chairo
* Chakapuli
* Chakna
* Changua
* Chankonabe
* Charquicán
* Chicken soup
* Chikhirtma
* Cholent
* Chorba
* Chraime
* Chueo-tang
* Chupe
* Chupe andino
* Cioppino
* Ciorbă de perișoare
* Clemole
* Cocido
* Cocido lebaniego
* Cozido à portuguesa
* Cock-a-leekie
* Cockchafer soup
* Conch soup
* Consommé
* Corn crab soup
* Coto makassar
* Cow cod soup
* Cream stew
* Cuchuco
* Cullen skink
* Dak-bokkeum-tang
* Dak-hanmari
* Dalithoy
* De-Thuk
* Dillegrout
* Dinengdeng
* Dinuguan
* Doenjang-jjigae
* Dojō nabe
* Dovga
* Efo riro
* Egg drop soup
* Egg tong sui
* Empal gentong
* Encebollado
* Escudella
* Étouffée
* Fabes con almejas
* Fanesca
* Fish soup
* Fish soup bee hoon
* Fish tea
* Flädle
* Flaki
* Főzelék
* Fricasé
* Fricassee
* Fugu chiri
* Gaisburger Marsch
* Gamja-tang
* Garbure
* Garlic soup
* Garmugia
* Gazpachuelo
* Geng
* Gheimeh
* Ginataan
* Ginataang ampalaya
* Ginataang hipon
* Ginataang isda
* Ginataang kalabasa
* Ginataang labong
* Ginataang langka
* Ginataang manok
* Ginestrata
* Ginseng chicken soup
* Gising-gising
* Goat meat pepper soup
* Goulash
* Gomguk
* Gomgush
* Gondi
* Gopchang-jeongol
* Guk
* Doenjang-guk
* Haejang-guk
* Jaecheop-guk
* Mandu-guk
* Sungeo-guk
* Tteokguk
* Gukbap
* Gul-gukbap
* Gulyásleves
* Gumbo
* Guyanese pepperpot
* Fisherman's soup (Halászlé)
* Haleem
* Harira
* Harqma
* Hasenpfeffer
* Herring soup
* Heugyeomso-tang
* Hochzeitssuppe
* Hodge-Podge
* Hot and sour soup
* Hulatang
* Hủ tiếu
* Indio viejo
* Instant soup
* Inubaran
* Irish stew
* Isi ewu
* Istrian stew
* Italian wedding soup (or minestra maritata)
* Jenny Lind's soup
* Jeongol
* Jijimi
* Jjigae
* Kimchi-jjigae
* Jusselle
* Kadyos, baboy, kag langka
* Kadyos, manok, kag ubad
* Kaeng pa
* Kaeng som
* Kakavia
* Kaledo
* Kapuska
* Kare-kare
* Kawlata
* Keng No Mai
* Kharcho
* Khash
* Khichra
* Khoresh
* Khoresh bademjan
* Kokotxas
* Konro
* Kontomire stew
* Köttsoppa
* Krentjebrij
* Kubbeh
* Lamb in Chilindrón
* Lentil soup
* Light Soup
* Linarang
* Linat-an
* Liver soup
* Lobby
* Lobster stew
* Lohikeitto
* Lung fung soup
* Maeun-tang
* Magiritsa
* Maki mi
* Marghi special
* Matzah ball soup
* Mannish water
* Meatball soup
* Mechado
* Menudo
* Mock turtle soup
* Mocotó
* Mole de olla
* Moqueca
* Msoki
* Mulligan stew
* Mulligatawny
* Mute
* Nam kaeng hua chai thao
* Nangchang Jar soup
* Nasi gandul
* Nettle soup
* Nihari
* Nikujaga
* Nilaga
* Noppe
* Nsala soup
* Obara
* Oden
* Oghwevwri
* Ohaw
* Oille
* Okroshka
* Olla podrida
* Opor ayam
* Ori-tang
* Or lam
* Oxtail soup
* Paila marina
* Palóc soup
* Panada
* Pancit buko
* Paomo
* Pappa al pomodoro
* Partan bree
* Paya
* Peppersoup
* Perpetual stew
* Philadelphia Pepper Pot
* Pichelsteiner
* Pie floater
* Pindang
* Pira caldo
* Piti
* Plantain soup
* Portable soup
* Pot liquor
* Pottage
* Potée
* Powsowdie
* Pozole
* Prawn soup
* Prežganka
* Psarosoupa
* Bourdeto
* Puchero
* Purée Mongole
* Qovurma
* Ragout fin
* Rassolnik
* Rawon
* Ribollita
* Rosół
* Sagamite
* Saltah
* Sancocho
* Samgye-tang
* Samlar kako
* Samlor machu
* Sciusceddu
* Scotch broth
* Scouse
* Semur
* Seolleongtang
* Shambar
* Shark fin soup
* Buddha Jumps Over the Wall
* Siemieniotka
* Sinanglay
* Sinigang
* Sinseollo
* Sishen soup
* Skilly
* Skirts and kidneys
* Sliced fish soup
* Sodd
* Solyanka
* Sonofabitch stew
* Sopa de gato
* Sopa de mondongo
* Sopa de pata
* Sopa do Espírito Santo
* Sop saudara
* Soto
* Soto ayam
* Soto padang
* Soup alla Canavese
* Soup joumou
* Soup Number Five
* Soup with risotto
* Sour soup
* Soyo
* Soyutma
* Steckrübeneintopf
* Stracciatella
* Styrian sour soup
* Suaasat
* Suam na mais
* Sülen
* Sulu köfte
* Sundubu-jjigae
* Sup kambing
* Swikee
* Tacacá
* Taco soup
* Talunan
* Tapado
* Tas kebab
* Tatws Pum Munud
* Tchaka
* Tekwan
* Tharid
* Tharida
* Tiger penis soup
* Tinola
* Tiyula itum
* Tomato and egg soup
* Tomato bredie
* Tom kha kai
* Tom khlong
* Tom som
* Tom yum
* Tongseng
* Tortilla soup
* Tourin
* Tripe soup
* Tuna pot
* Turkish cold bulgur soup
* Turtle soup
* Palgwa-tang
* Snapper soup
* Tyurya
* Ukha
* Valdiviano
* Waterzooi
* Windsor soup
* Yahni
* Yeonpo-tang
* Yukgaejang
* Yuvarlakia
* Zōni
* Zuppa alla modenese
* Zuppa pavese
* Zuppa toscana

Blood soups|

* Blood soup
* Black soup
* Chicken and duck blood soup
* Czernina
* Duck blood and vermicelli soup
* Juka
* Kiszczonka
* Mykyrokka
* Nam tok
* Pig's organ soup
* Pork blood soup
* Prdelačka
* Saksang
* Schwarzsauer
* Svartsoppa

Bean soups|

* 15 Bean Soup
* Amish preaching soup
* Bissara
* Bob chorba
* Bouneschlupp
* Brenebon
* Cocido madrileño
* Cocido montañés
* Fabada asturiana
* Fasolada
* Hong dou tang
* Jókai bean soup
* Koottu
* Kuru fasulye
* Kusksu
* Kwati
* Maccu
* Minestra di ceci
* Pasta e fagioli
* Pasulj
* Red peas soup
* Senate bean soup
* Sopa de lacassá
* Soupe aux gourganes
* Stew peas

Cheese soups|

* Cheese soup
* Beer soup
* Caldo de queso
* Mote de queso
* Soupe au fromage

Cream and
yogurt soups|

* Ash-e doogh
* Bisque
* Bobó de camarão
* Chicken mull
* Chowder
* Clam chowder
* Corn chowder
* Fish chowder
* Cream of asparagus soup
* Cream of broccoli soup
* Cream of mushroom soup
* Cream of spinach
* Crème Ninon
* Dovga
* Kulajda
* Oyster stew
* She-crab soup
* Soup du Barry
* Southern Illinois chowder
* Spas
* Talbina
* Tarator
* Tarhana
* Toyga soup
* Tzatziki
* Vichyssoise
* Yayla çorbası
* Zom

Fruit soups|

* Fruit soup
* Fruktsoppa
* Apple soup
* Avocado soup
* Blåbärssoppa
* Coconut soup
* Lime soup
* Kissel
* Melon soup
* Palm nut soup
* Pomegranate soup
* Rose hip soup
* Sour cherry soup

Noodle soups|

* Noodle soup
* Acorn noodle soup
* Aush
* Aush reshteh
* Bánh canh
* Banmian
* Batchoy
* Beef kway teow
* Beef noodle soup
* Lanzhou beef noodle soup
* Taiwanese beef noodle soup
* Boat noodles
* Bún bò Huế
* Bún mắm
* Bún riêu
* Champon
* Chicken soup
* Crossing-the-bridge noodles
* Curry mee
* Duck blood and vermicelli soup
* Duck soup noodles
* Garak-guksu
* Gogi-guksu
* Guthuk
* Hokkien mee
* Hōtō
* Imoni
* Janchi-guksu
* Jat-guksu
* Jjamppong
* Jungguk-naengmyeon
* Kal-guksu
* Khao piak sen
* Khao poon
* Khao soi
* Khow suey
* Kong-guksu
* Kusksu
* Kuyteav
* Kwetiau ayam
* Kya zan hinga
* Kyay oh
* Lagham
* Laksa
* Katong laksa
* Lakso
* Lamian
* Laoyou rice noodles
* Lomi
* Macaroni soup
* Mami soup
* Mee bandung
* Mie Bangladesh
* Mee ka tee
* Mie aceh
* Mie ayam
* Mie bakso
* Mie cakalang
* Mie celor
* Mie koclok
* Mie kocok
* Mie kuah
* Milmyeon
* Mohinga
* Mont di
* Naengmyeon
* Nam ngiao
* Num banhchok
* Odong
* Ohn no khao swè
* Okinawa soba
* Oyster vermicelli
* Pasta e fagioli
* Pho
* Phở Hòa
* Phở Ta
* Ramen
* Tsukemen
* Saimin
* Sukhothai rice noodles
* Soba
* Sopa de fideo
* Sopas
* Soto ayam
* Soto mie
* Thenthuk
* Thukpa
* Thukpa bhatuk
* Tian mo
* Udon
* Ulmyeon
* Wonton noodles
* Yaka mein
* Zatiruha

Nut soups|

* Peanut soup
* Walnut soup
* Peanut stew

Vegetable soups|

* Vegetable soup
* Afang
* Aloo tama
* Atama soup
* Aush jushpare
* Binignit
* Borscht
* Cabbage soup
* Caldo verde
* Carrot soup
* Česnečka
* Chè bà ba
* Chileatole
* Ching bo leung
* Corn soup
* Corn stew
* Cream of asparagus soup
* Cream of broccoli soup
* Cucumber soup
* Dongchimi
* Edikang ikong
* Editan
* Eru
* Ezogelin soup
* French onion soup
* Gamja-ongsimi
* Gazpacho
* Kenchin-jiru
* Kesäkeitto
* Krupnik
* Leek soup
* Lettuce soup
* Locro
* Manchow soup
* Mandia peja
* Minestrone
* Miso soup
* Miyar kuka
* Miyeok-guk
* Molagoottal
* Okra soup
* Patriotic soup
* Pea soup
* Pickle soup
* Pisto
* Porra antequerana
* Pomegranate soup
* Pumpkin soup
* Rasam
* Sai bhaji
* Salmorejo
* Zoque
* Sambar
* Sayur asem
* Sayur bayam
* Sayur lodeh
* Sayur sop
* Shchi
* Sheep's sorrel soup
* Sinabawang gulay
* Sopa teologa
* Sorrel soup
* Spinach soup
* Spring soup
* Sweet potato soup
* Theeyal
* Tomato soup
* Tuo Zaafi
* Vori vori
* Watercress soup
* West Slavic fermented cereal soups
* Xidoufen
* Zalewajka
* Zosui

See also|

* Soup and sandwich
* List of soups
* More soup-related list articles...
* List of stews

* Food portal
* Category: Soups

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