SOUPS WORTH SAVORING

THE BEST BOWLS FROM COAST TO COAST

The humble bowl of soup is practically synonymous with comfort food, but it has more culinary refinement than it gets credit for.

Whether you’re looking for the breadiness of a French onion soup, a full-bodied ramen, or a silky pho broth punctuated with cinnamon and ginger, there are plenty of bowls to belly up to with these city standouts.

EGG DROP SOUP AT KINGS CO IMPERIAL, BROOKLYN, N.Y. If you look up the “best egg drop soup in Brooklyn,” Kings Co mperial pops up on elp, and for good reason. The flavor of this heaping bowl is a testament to the TLC it got in the kitchen, and hours of simmering. The result is a marriage of flavors with perfectly fluffy, fatty egg yolks melted into a salty broth with a hint of umami sweetness from the sesame oil mixed in with a subtle spice of Chinese greens.

FRENCH ONION SOUP AT PISTACHE FRENCH BISTRO, WEST PALM BEACH, FLA. The last place in the world one might think to order a crock of French onion soup may be outside on a patio deck in South Florida, but take our word for it—you won’t be sorry. This lively West Palm each bistro with an ambience reminiscent of Manhattan’s Parisian-inspired icon Pastis comes with a summer breeze year-round, and a crowd that trades in Manolo lahniks for flip flops. The gooey gruyere melts over the bowl of nion oup ratinee exactly as it should, giving way to a silky, onion-soaked broth that’s not too salty. The prize? Chewy bits of baguettes soaking it all in.

PHO AT PHO BINH TRAILER, HOUSTON Pho fans will enjoy this original recipe that originates from anoi in Vietnam. The handmade rice noodles have a hint of sweetness balanced with lively herbs and a beefy flavor that give the broth a rich texture. ut any pho fan knows what makes this noodle soup sing is the integrity of its broth—clear and fragrant with notes of star anise, cinnamon, and ginger.

RAMEN AT IPPUDO, SAN FRANCISCO f you’re going to an rancisco—and you arrive jet-lagged, or simply seeking feel-good comfort food, you may want to make ppudo your first stop. This apanese ramen restaurant chain with global outposts in Asia, Europe, and Australia stays consistently delicious. You can’t go wrong with the original “Tonkotsu” pork broth with the restaurant’s signature dashi, thin noodles topped with apanese-braised pork belly, sesame kikurage mushrooms, menma a apanese condiment made from lacto-fermented bamboo shoots), red pickled ginger, and scallions. or an even more explosive flavor, consider the Karaka Spicy, which blends pork broth with hot spices.

KHAO SOI AT SOI, SEATTLE Khao soi, the rich and spicy dish typically served as a soup, stew, or noodles in Laos and northern Thailand is the star at this casual Thai restaurant in Seattle’s Capitol Hill neighborhood. It combines coconut milk, curry, egg noodles, and a hint of lemon grass— perfect for sipping on a rainy day.

MATZO BALL SOUP AT PASTRAMI QUEEN, MANHATTAN, N.Y. Pastrami may be the namesake of this New York City kosher deli staple with two locations, but the matzo ball soup carries its own weight, anchored, of course, by its mat o balls. t’s served with two moderately sized dumplings with fresh dill and egg noodles in broth.

CLAM CHOWDER AT UNION OYSTER HOUSE, BOSTON No trip to New England is fully complete without a cup, or bowl, of clam chowder. This one happens to come with a spoonful of history: The restaurant claims to be the oldest in America, and is on the Freedom Trail. This creamy medley of clams and salty oyster crackers taste like summer all year round. Upgrade to a bread bowl to soak up all the chowder.

This page: Matzo ball soup from Pastrami Queen, which has two locations uptown in Manhattan.

JJ Ignotz Photography; Getty Images From left: