Bowls of Culture: Soup From Japan to Morocco

Miso soup is a staple of Japanese cuisine, a comforting, umami-packed dish that’s as much a part of daily life in Japan as rice. This savory soup starts with a dashi base (a seaweed stock) blended with miso paste, creating a rich, slightly cloudy broth. While it’s a core component of the traditional ichijū-sansai meal structure (rice, soup, and side dishes), miso soup is also enjoyed on its own or as an accompaniment to various Japanese meals.

Regional and seasonal variations bring a mix of ingredients to the bowl. You’ll often find silky tofu, seaweed, green onions, and mushrooms floating in the broth, but different areas of Japan add their own twist—some with fried tofu (abura-age), others with root vegetables or even seafood.

Where to Try It: Misojyu, a Tokyo-based restaurant, serves just two dishes: miso soup and onigiri (rice balls), and has perfected both.

Harira, a warming tomato-based soup brimming with lentils, chickpeas, and fragrant spices, is a staple in Moroccan homes, particularly during Ramadan, when it is traditionally served to break the daily fast. The name is derived from the Arabic word ”harir,” which translates to “silk” and accurately describes the texture of this soup.

Where to Try It: Cafe des Espices in Marrakech, located in the city’s famous Rahba Kedima spice square, serves a delicious version—and after you try it, you can go shopping for spices to recreate the recipe at home.

The origins of Vietnam’s iconic soup, pho, date back to the late 19th or early 20th century, though its exact roots remain debated. Some historians believe pho was influenced by the French dishpot-au-feu, a slow-simmered beef and vegetable stew with a notable phonetic resemblance to "phở." Others argue that the dish evolved fromniú ròu fěn, a beef noodle soup sold by Chinese immigrants in northern Vietnam. The Chinese character粉(fěn) sounds similar to "phở" in Vietnamese, adding another layer to the mystery. Regardless of its origins, pho has cemented itself as a staple of Vietnamese cuisine cherished worldwide for its fragrant broth and perfectly balanced flavors.

Where to Try It: Michelin-listed Phở Việt Nam in Ho Chi Minh uses scratch-made rice ribbon noodles in its world-class pho. For a unique twist, order phở thố đá (phở in a hot rock bowl).

Few soups feel as indulgent as French onion soup. Slow-cooked, caramelized onions simmered in rich beef broth, topped with a thick, bubbling layer of Gruyère cheese and crusty bread. Despite its humble origins as an affordable, onion-based dish, it has become a winter staple in Parisian bistros. It's also rumored to be a hangover cure, making it especially popular on New Year's.

Where to Try It: Try the legendary version at the classic French brasserie Au Pied du Cochon in Paris.

Although Ramen is most known as a Japanese dish, this hearty soup originated in China. In 185, the Chinese ambassador to Japan, Zeng Gongliang, gave the dish as a gift to the Japanese Emperor. Ramen became a fast favorite in Japan as a cheap and filling meal.

Japanese ramen differs from Chinese ramen primarily due to Motodare, a concentrated base sauce that adds depth and umami to each serving. Chinese ramen broth is typically seasoned just once in the morning, while Japanese ramen is individually flavored per bowl withMotodareand other oils, allowing for more nuanced customization.

Where to Try It: Ramen can be a messy dish to eat, but at Ichiran, you can slurp your noodles freely without judgment. This popular chain, with locations across Japan and a few in the U.S., offers a unique dining experience in its “Ramen Focus Booths”—small, private sections with dividers that let you enjoy your meal in peace, free from distractions.