Whether for sweating through the heat or soothing the soul, or both, every culture finds comfort in a good bowl of soup.
By Jessica Huras
Hawai’i
Saimin
In the late 1800s, immigrants from China, Japan, Korea and beyond arrived in Hawai’i to work on sugar plantations, bringing diverse culinary traditions that shaped the islands’ most distinctive dishes, like saimin. Beloved for its versatility and delicate umami flavor, saimin consists of a dashi-based broth and thin wheat-and-egg noodles. The satisfying soup is topped with an anything-goes selection of Spam, egg, green onions, kamaboko (fish cakes) ad char siu (barbecue pork). Where to try it: Since the 1950s, Hamura Saimin in Lihu’e, Kaua’i, has dished up a secret broth recipe passed down through generations. At lunchtime, the communal counters fill up quickly as diners vie for a bowl.
Malaysia
Curry Laksa
A staple at Malaysian food stalls, curry laksa’s vibrant broth comes from a base of turmeric, lemongrass, galangal, shrimp paste and coconut milk. Poured over a mix of wheat and rice noodles and garnished with toppings like tofu puffs, shrimp, chili and lime, laksa delivers a zesty flavor punch in every slurp. Where to try it: On Madras Lane in Kuala Lumpur, three long-running rival stalls each present their spin on this must-try dish.
Peru
Sopa Criolla
It’s believed that Italian immigrants introduced this soul-warming soup, made from minced beef, tomato paste, evaporated milk, oregano and angel-hair pasta, to Peru. Aji panca chili adds spicey depth, while a poached egg and croutons provide the finishing touches. Where to try it: Restaurante Bar Cordano, one of Lima’s oldest restaurants, serves sopa criolla and other Peruvian dishes in a dining room decorated with photos of the notable people who have eaten there.
