Popular right across Asia, and beyond, noodle soup is a food staple. Each country has its own version, from Indonesia's beautifully fresh soto ayam to pho, gifted to us by the Vietnamese, meaning there's plenty to explore this Autumn!
The ultimate Italian comfort soup brightened with chunky basil and parsley oil - Ottolenghi-style.
Who said meat-free dishes had to be boring? Unlike most restaurant offerings, the broth used for this ramen is made of vegetable stock, not meat. See the eyes of vegans everywhere light up!
Popular in Turkey for when the weather begins to cool, this hearty noodle soup is a must-try. Make the soup ahead (the flavour improves with time), but leave the noodles until you're ready to eat.
Make it with pork
Easy to whip up and even easier to finish, this Japanese-style soup is the perfect meal for an Autumn night. If the word 'spicy' scares you off a dish, just leave it out.
Who here likes garlic? How about 44 cloves of it for the one dish? Not called the vampire slayer for nothing, this one will have you clearing the garlic shelves out at your local greengrocer - but it'll be well worth it!
That's right, Hawaiian! With large Japanese, Filipino and Chinese influences on the archipelago, this noodle soup is the perfect fusion of Asia's best - from the Pacific!
Dive in, seafood style
As a starter or a main, this noodle soup is beautifully light, while still packing plenty of flavour. Plus, you can impress your guests by taking credit for these homemade noodles!
With a curry-like appearance, this is one of the national dishes of Myanmar (Burma), which makes sense, given its position between Eastern Asia and India. The fish goes beautifully soft, a delight to eat.
True to Japanese cooking, this broth and noodle bliss showcases the best of a few key ingredients. Try adding dashi, the base for most soups in Japan, to boost the flavour of the fish stock.
Commonly found in Malaysian hawker markets, this noodle soup derives its flavour from the shells and heads of the prawns. Keep the leftover heads and shells of prawns in the freezer for your next broth.
"This noodle soup dish originated from Hanoi, however it can be found all through the streets of Saigon. It is much loved by locals as it has such depth of flavour and a great cooking technique to make the wonderfully textured crab balls, known as rieu." Luke Nguyen, Luke Nguyen's Street Food Asia
The tender BBQ duck makes this noodle soup what it is. Imagine yourself eating on the streets on Saigon or Hanoi as you slurp the flavourful broth, made with cinnamon and star anise.
Using delicious Chinese duck, this noodle soup is easy to make. Just let the broth to simmer and enjoy the result - a steamy bowl of soup infused with garlic, ginger and spring onions.
In the Netherlands, soups are not only served as a starter but often as a main meal with bread. This upmarket soup uses yellow split peas, regarded as a luxury ingredient in the Dutch household, in replacement of the usual green variety.
Popular amongst any hungry Indonesian, soto ayam will hit the spot. Try topping with a dash of sambal to take the flavours up a notch.
The chicken and the egg are both present in this simple Filipino soup. Cooking the chicken in chicken stock will give you the best-tasting dish possible - even better if the stock's homemade!
Packed with plenty of herbs and spices, this Nepalese dish is great for a mid-week dinner as the weather gets cooler.
This peasant soup was taught to me by an old lady who has been cooking it for longer than I’ve been alive. Packed full of white beans, corn and black cabbage, it’s meant to be rustic, so I didn’t change it much – just a little polish here and there. I have to admit, though, that the addition of the chicken dumplings really brought the dish to a whole new level.
This laksa combines fresh ingredients with a commercial laksa paste, meaning a lot of the prep work is done for you. To make this recipe even easier, place the garnishes in the centre of the table, allowing diners to assemble their laksa to taste.
Beef it up
Phở is everywhere in Vietnam and comes in several different varieties. This beef one uses lemongrass and shrimp paste for even more flavour.
Combining tender beef cheeks and just-blanched bok choy with a lush, layered broth, this easy Taiwanese dish makes for a hearty and wholesome dinner. Try the slow-cooked wonder on the weekend and swap Sunday roast for hearty noodle soup.
Mmmm, let the aroma of this warming soup fill up your kitchen at dinnertime. Traditionally the base for Vietnamese Pho is homemade stock – so we decided to opt for a simpler version by using store bought quality beef stock instead of making our own stock. This spicy soup has all the Asian flavours you desire and is also a meal in itself.
Named after the boat vendors that cruised along Bangkok's rivers and canals selling their famous noodle soup, this is a Thai classic. Hearty and packed with flavour, this will fast become your new autumn meal.
Another Indonesian soto (which means soup), this noodle soup is ubiquitous across Jakarta, the capital, and is a street food classic. Tuck in and warm yourself up from the inside!
This gently spicy broth is influenced by Oriental cooking where oyster mushrooms are considered a delicacy. It is a wonderfully easy way to celebrate wild mushrooms.
This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple... when you have wonderful produce!
This is a variation of Sugar pie, a baked custard-style tart that’s associated with the French-speaking Canadian province of Quebec. Versions are also popular in the American Midwest, and are variously called Sugar cream pie, Hoosier sugar cream pie and Indiana farm pie. If you wanted to make this dessert simpler to make, you could easily substitute ready-made shortcrust pastry instead of making your own. Just make sure you choose one made with butter.
“This is incredibly fast and so full of flavour. The little bit of charred spice on the pork, deglazed with a fortified wine and combined with the sweetness of the pears, is the most divine combination. A winning quickie mid-week meal!” Poh Ling Yeow, Poh & Co. 2