Spoiler alert: we’re big fans of soup – especially when the weather starts to turn (and turn again). When we’re travelling, we’re usually on the hunt for the comfort a warm bowl of brothy noodles or a creamy chowder can provide. We’ve been turning to hearty bowls of ramen, bisque, veloute, potage, pho or even classic chicken with noods all season – and that’s not changing anytime soon.
Here’s 12 bowls of stellar soup – made by Ontario chefs – we seek out regularly.
Ramen
Saying try ramen is like saying try pasta – there are so. many. different. types! The Japanese noodle soup has a long history leading to a myriad of different variations. There’s Shio ramen (salt based), Shoyu ramen (soy sauce base), Miso ramen (fermented bean base), Tonkotsu (pork base), Tan Tan ramen (sesame base)… the list goes on. Many folks are also doing totally slurp-able fusion creations like the Lemon Pickle Paitan made with smoked shio tare and fermented lemons.
Try it at Ramen Isshin in Toronto, ON
ramenisshin.com
Sopa de Tortilla
This Mexican soup is one of our all times favorites. It takes like summer but feels winter. It’s made of fried corn tortilla pieces, submerged in a broth of tomato, garlic, onion, and chile de árbol and epazote then often topped with chicharrón, avocado, raw onion, fresh cheese or cilantro. If you’d rather dipping your tortillas than having them take a swim, try Birra 0
Try either at Taco Farm in Kitchener, ON
tacofarm.ca
PHỞ TÁI
Pho is pure comfort. This Vietnamese soup features long, chewy rice noodles tangled in anise scented beef broth, bean sprouts and plenty of fresh herbs like Thai basil and cilantro. Our favorite comes with Rare Beef, Well-Done Flank, and Beef Balls – in other words, a little bit of everything. Don’t forget a hearty squeeze of fresh lime!
Try it at PHỞ ĐẦU BÒ in Brampton, ON
phodaubobrampton.com
MULLIGATAWNY
Mulligatawny is not just fun to say, it’s a pleasure to eat. This Indian-inspired soup has a complicated backstory. The word Mulligatawny comes from the Tamil language. It is an amalgamation of ‘milagu’ (pepper) and ‘tunes’ (water), known as ‘pepper water’. During the British Raj, between 1858 and 1947, the British soldiers stubbornly refused to alter their way of dinning, requiring a soup at the start of the meal, and so it goes, Mulligatawny was born. It’s basically a delicious and slightly sweet curry soup, most often made with chicken, vegetables, apples, and rice.
Try it at the Burnt Tongue in Dundas, ON
order.tbdine.com
Borscht
Borscht is a sour soup common in Eastern Europe, specifically Ukraine and Poland. The word “borscht” is often associated with the kind made with red beets, which give the dish its distinctive red color, but there are many other varieties including ones made with cabbage or beans. We’re particularly partial to the spicy, clear borscht served with mushroom dumplings during the holiday season too.
Try it The Ukranian Restaurant in Windsor, ON
ukrainianrestaurant.ca
Red-Braised Beef Noodle Soup
There are few things that are more satisfying than a really good bowl of chewy, hand-made noodles. Fresh noodles are long, symbolizing longevity in Chinese culture. It is a tradition to eat noodles for birthdays and at celebrations for newborn babies (wishing them a long and happy life).
Try it at Sun’s Kitchen in York Region, ON
no website.
Fish Chowder
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Fish chowder is traditional associated with the East Coast and clams – but with Ontario’s abundance of lakefish, chefs are creating all sorts of varieties. There’s smoked trout chowder, Northern Ontario whitefish chowder and for the vegetarians, sweet corn chowder too!
Try it at The Breakfast Pig in Sault Ste. Marie, ON
(or make it yourself!)
thebreakfastpig.com
