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Our Favorite Bowls

Soup!

ZAYDA BUDDY'S Wild Rice and Beer Cheese Soup

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Kelly O
RAMEN at Samurai Noodle
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Kelly O
CARROTS at Safeway, Capitol Hill
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Ashlee Hunter
FRESH FENNEL at QFC
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Ashlee Hunter
TOMATOES from QFC
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Kelly O
ORGANIC BEETS at Madison Market
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Kelly O
BORSCHT at Piroshki on Madison and Piroshki on Third
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Monsoonrestaurants.com
OXTAIL PHO at Monsoon and Monsoon East
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Kelly O
CLAM CHOWDER at Pike Place Chowder
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Kelly O
FISHERMEN’S BOWL at Phnom Penh Noodle House
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Ashlee Hunter
BUTTERNUT SQUASH at Whole Foods

Soup needs no introduction.

Wild Rice and Beer Cheese Soup at Zayda Buddy's

Rarely can so many great things be found in so small a space—this soup contains cheese and beer, and it is topped with a layer of popcorn. Eating popcorn partially submerged in warm cheese made me feel as if all the popcorn I had eaten before was merely the pale shadow of popcorn—it made me feel that I was having an ideal popcorn experience of a platonic kind. "Total Eclipse of the Heart" was blasting while I ate, which contributed to this effect. I want more. (5405 Leary Ave NW, 783-7777) SARAH GALVIN

Campbell's Alphabet Soup from my stove

This soup probably contains high-fructose corn syrup—I don't want to know. You can get a more salubrious version from Amy's—I've never tried it. Every once in a while, on a rainy afternoon, with a certainty that I am doing exactly the right thing, I eat Campbell's alphabet soup. It's technically called Vegetable, even though it's made with (presumably inorganic/Astroturf-fed) beef stock, and despite that "Alphabet Soup" is clearly the best name ever. I use three-fourths of a can of organic whole milk (tastes better), add some fresh-ground pepper, and heat it slowly, stirring often, while grating some good-quality Parmesan or Irish cheddar to sprinkle over the top. It's true what Campbell's says: Soup is good food. And even bad soup can be great. (Eat the initials of your beloved for good luck.) BETHANY JEAN CLEMENT

Tortilla Soup at Señor Moose Cafe

This soup is simple and right. You will receive a large bowl of broth: hearty, aromatic, cloudy with particulate chicken matter. In the broth: strips of tortilla that are somehow both saturated and crispy in that magic tortilla-soup way. Ample chunks of tender shredded chicken. Half an avocado, giving way before your spoon like... you know, like a ripe avocado in a bowl of hot broth. Then there are the lime wedges next to the bowl. The lime wedges are key. Do not neglect the lime wedges! I like to use all four lime wedges because I enjoy maximum tang in my soup. Oh, were you in the mood for some spice? Add some fuckin' hot sauce, bro! This soup is a canvas, and the world is your oyster, and this tortilla soup is like your canvas oyster world in a bowl! With limes! For you! It is literally nature's oyster! (Note: Tortilla soup does not actually contain oysters.) (5242 Leary Ave NW, 784-5568) LINDY WEST

Cabbage-Dominated Vegetable Soup made by my mother

Michigan winters demand world-class comfort food, and my sainted mother came through many times with her cabbage-dominated vegetable soup made with tomato broth. I've not eaten this soup since Reagan's first term in the White House, but the memory of its hearty flavor and supernatural warming capabilities hasn't diminished over the decades. After shoveling snowy driveways in marrow-chilling temps, nothing hit the damn spot better. Besides the cabbage, the soup contained carrots, cucumbers (my favorite food of all time), corn, cauliflower, and probably some other veggies that don't begin with the letter c. Consuming the thick, tomatoey broth along with the panoply of vegetables cooked to a decadent succulence ameliorated the suffering of moving hundreds of pounds of white stuff while freezing my 'nads off in suburban Detroit's grim winter. DAVE SEGAL

Borscht at Piroshki on Madison and Piroshki on Third

Picture every time you tripped as a kid and ended up with skinned knees and a mouthful of dirt, or you ate grass to see if it was edible, or you chewed on bark because it might taste like cinnamon. The lesson you learn as a kid is this: Nature tastes like shit. But good borscht tastes the way a day-old campfire smells—like pleasant earth. It tastes how you imagined nature should taste as a child. For that reason, it's the correct soup for winter, when nature is at its shittiest. Borscht has a mellow, uncomplicated mix of flavors—beets, kidney beans, cabbage, and potatoes. It's healthy until they add a semi-enormous scoop of sour cream, which changes the color from a mesmerizing scarlet to fuchsia as it melts in. The two Piroshkis make the best borscht in the city. (1219 Madison St, 624-1295; 710 Third Ave, 322-2820) CIENNA MADRID

Korean Hangover Soup at Revel

Tested against an unmedicated hangover formed over the course of several days and one very sorrowful event, this soup was as efficacious as one could hope. Its broth was so dark and deep as to be opaque, with an ideal level of sodium; its kale held out the possibility of redemption; its house-made blood pudding provided protein in a tasty, fortifying, mild format; its rice soothed. Its four sauces of different consistencies and hues were left untouched, gauged to be too challenging, but appeared promising for the less delicate. It cost $13, which, yes, is a lot, but each ingredient bespoke its high quality and its healthfulness, while summarily besting all grease-based remedies. It caused a headache to recede and laid a superlative foundation for three ibuprofen and a nap. Only time heals a hangover—same with sorrow—but soup can help. (403 N 36th St, 547-2040) BETHANY JEAN CLEMENT

Oyster Stew at my apartment

The secret to oyster stew rests in its simplicity: In a heavy pot, sauté a tablespoon each of minced leek and celery in two tablespoons of butter. Add about a pint of coarsely chopped raw oysters with their liquor (Madison Market has stellar fresh ones from Willapa Bay in jars), one and a half cups of whole milk, a half cup of half-and-half, and a dash of salt. Cook on low heat, stirring until the milk is hot and the oysters float. Serve in deep bowls, sprinkled with fresh-ground pepper and chopped parsley. The slow, low heat just barely cooks the oysters, creating an unparalleled texture, just beyond raw, while the milk tempers any brininess. Oyster stew is best for dinner—its tryptophan will immediately direct your body to the closest bed. And as you sleep, its creamy, buttery, oceany essence will fortify you with a shield of coziness, impervious to winter's chill. JESSE VERNON

Taro Curry Noodle Soup at In the Bowl

Hyped as a "special winter offering," this soup is a beyond-filling amalgamation of vegetarian delights: red and green curry paste, coconut milk, broccoli, carrot, green beans. Heft is supplied by massive chunks of taro (aka "the potato of the humid tropics") and the great noodle swamp that fills the bottom third of the huge bowl (diner's choice of wide/small/tiny). Intoxicating deliciousness is supplied by the mingling spicy curries and absolutely fresh vegetables. Meatiness is approximated by a selection of veggie protein constructs, from fried tofu to fake duck. The result is a soup that tastes like the love child of a bowl of pho, a plate of pad thai, and an order of vegetable jalfrezi. It costs a little more than $10, but one bowl will easily make two people extremely happy. (1554 E Olive Way, 568-2343) DAVID SCHMADER

Shoyu Ramen at Tsukushinbo

From 11:45 a.m. to 2:00 p.m. on Fridays, this tiny, unpretentious place in the ID serves a stellar shoyu ramen. They usually run out by one o'clock. The rarity of this ramen makes it all the more precious. (515 S Main St, 467-4004) BRENDAN KILEY

Pappa al Pomodoro at Salumi

It cannot be disputed that tomato soup is the best soup; the only possible improvement would be to make it somehow more than, well, just soup. Leave it to the starch-happy Italians, who apparently always had lots of old bread around, to invent bread soup. At meat temple Salumi, it's made, simply, with tomatoes, garlic, onions, and stale bread, cooked until it approaches a texture not unlike baby food. The soul-swelling power of many, many fresh tomatoes (Merlino-brand pear tomatoes during winter) is self-evident, and the bread provides toothsome, rib-sticking fulfillment. You sit at the table (a single stretch of wood inaugurated long before "communal" was a thing), and various Batalis twist your arm to have a few inches of house wine. Even though you've got to go back to work and you're in America, you relent. (309 Third Ave S, 621-8772) RACHEL EGGERS

Sunday Soup Suppers at Joule

Every Sunday evening from now through March 27, the excellent Joule is making family-style soup suppers such as "red hot" chili (Feb 6), Japanese oden (Feb 27), and Mexican posole (March 13). It's $25 per person ($10 kids), but you get half a dozen different dishes along with your soup, and if previous experience is any indicator, each will be more awesome than the last. They're calling it "Winter Supper 2011: Best Soup in Town." This is very unlikely to be hyperbole. (1913 N 45th St, 632-1913) BETHANY JEAN CLEMENT

Kimchi Soup at Korean Tofu House

It comes to the table still bubbling, a bright orange color that says, "This is going to hurt, and you're going to like it." Packed with big chunks of spicy cabbage and little nubby morsels of pork, it'll warm you up for hours. A bonus: the banchan, small dishes that accompany most Korean meals—you get soft potatoes in sweet sauce, bean sprouts, scallion pancake, and of course, more kimchi (you can never have too much). (4142 Brooklyn Ave NE, 632-3119) ANNA MINARD

All the Soups at the Hopvine

You won't want to get drunk at the Hopvine Pub. The lights are too bright, the music is too low, the crowd is too outdoorsy (unless you're into L.L.Bean sweaters or white guys with dreadlocks). But its soups are a treasure. There's a good rotation of seasonal varieties, and longtime chef Michael Congdon always toggles between two habit-forming standbys, which he creates in 200-gallon batches that last about three months. Just finishing its run: the creamy Southwestern pumpkin, which pairs sweet with spicy (cinnamon and cumin, chili powder and maple syrup). Just starting its run: the roasted garlic, containing white wine, cream, and loads of crushed herbs. Homemade croutons and cheese (sometimes Gruyère, sometimes Swiss) add heartiness. Customers tend to go apeshit. "They've asked if they can get it intravenously," says Congdon. Huffing the Hopvine's soups is not recommended. (507 15th Ave E, 328-3120) MARTI JONJAK

Oxtail Pho at Monsoon and Monsoon East

Because I can never shut up about pho, I was charged with covering that particular genus of the soup family. I imagined I'd search the International District for the magic bowl of pho (in reality, almost all bowls of pho are magical), but instead I was charged with the wagyu beef species at Monsoon. "They live better than you and I," Bethany Jean Clement said of wagyu cattle. Admittedly, it was a bit odd eating $10 pho to a smooth-jazz version of "Hit the Road Jack" surrounded by wealthy lunching wives. But as soon as that first glorious, marbled slice of pampered-cow meat contacted my taste buds, I no longer cared. Aside from the delightful freshness of every ingredient involved—no soggy bean sprouts here, no wilted, blackened, holey basil or lifeless green onion—the meat alone sets Monsoon's pho apart from all competitors. (Pho served at lunch/brunch only; 615 19th Ave E, 325-2111; 10245 Main St, Bellevue, 425-635-1112) GRANT BRISSEY

Every Soup Ever at Cafe Presse and Le Pichet

Bistros make the best soup because they are concerned with feeding you good things rather than astounding you with novelty. In chef Jim Drohman's benevolent empire, this recently meant roasted pumpkin soup stoked with clove, cinnamon, and gems of port-poached pears that gently send flavor all over the place. Now he's serving white bean puree with crisped ribbons of serrano ham, garnished with parsley and lemon for freshness. These soups are unfussy studies in contrast, between hot and cold, spice and cream, smoothness and bite. They're usually touched with cream, but never so much as to be oppressive. They're served in hardworking yet elegant bowls, shallow and wide and white; the server must carry them carefully because the soups are so smooth, they move as though alive. French onion soup appears regularly as an exception to the general rule of restraint—once meant to richly fill a peasant's belly, it now serves a 21st-century purpose: curing hangovers. (Cafe Presse, 1117 12th Ave, 709-7674; Le Pichet, 1933 First Ave, 256-1499) RACHEL EGGERS

Trader Joe's Carrot Ginger Soup with Braised Fennel in the privacy of your own home

Take the white fist of the fennel, slice it vertically (its curvaceous layers fall open), throw it in a pan with a pat of butter until it's brown, and pour on Trader Joe's Carrot Ginger soup. The slices of fennel, each shaped like the flare of a great woman's hip, will be crunchy, in memory of the carrots that gave their lives for this far-better-than-carrot-soup-should-be soup. On the flavor level, the licorice and ginger bounce off each other all sweet and tangy. Do this for yourself. JEN GRAVES

Dill Pickle Soup at the Polish Home

Have you ever driven past the two-story Dom Polski on Capitol Hill and wondered what the heck is going on in there? That, my friends, is the Polish Home Association—a grand dame of a hall celebrating 91 years in that very location. For almost a century, it's been the first place you'd come upon arriving in Seattle from Poland—a place for meetings, celebrations, and for eating traditional Polish food. Eight years ago, the Polish Home opened the hall, and its kitchen, to the regular Joe Schmoe public. On Friday nights and Sunday afternoons, anyone can come and taste golabek, pierogi, pstrag pieczony, and, most importantly, zupa ogorkowa—dill pickle soup. Ogorkowa may sound crazy on paper, but it's a deliciously creamy-tangy soup, served piping hot, made from potatoes, carrots, milk, fresh dill, and chef Basia Patrick's homemade pickles. Why not use store-bought dills? "I can my own pickles, every summer!" says Patrick. "It's just the way it is done." (1714 18th Ave, 322-3020) KELLY O

Any Brand of Frozen Ramen from Uwajimaya

Costs more than the dried kind, but not as much as ramen at a restaurant. Slightly more complicated—you have to make the noodles and the broth separately, or it comes out weird. Completely worth it. (600 Fifth Ave S, 624-6248) BETHANY JEAN CLEMENT

Tomato-Basil Soup formerly from Cafe Minnie's

The tomato-basil soup was the only reason to eat at Minnie's. The omelets were oily, the potatoes were always cold, and I can't remember what was wrong with the veggie burgers, but I remember I never got them for a reason. But the tomato-basil soup! A chunky, simple, and shockingly delicious bowl of magic spiked with pepper, basil, and cream. How something so perfect could come out of an otherwise worthless kitchen still baffles. Sadly, a restaurant can't survive solely on one great soup, and Minnie's is long gone. Supposed recipes for the soup are floating around the internet, with some debate on which one is legit, but if you dice and sauté an onion, then add a few cans of diced tomatoes, about a half cup of chopped fresh basil, one cup of heavy cream, garlic powder, and some salt and pepper, you can have almost the same thing. MEGAN SELING

Hall of Fame Clam Chowder at Pike Place Chowder

It's a clam-claim assault, all the plaques and cries of "Nation's Best!" as you step up to the register at Pike Place Chowder. But then you order and sit at the white-tiled counter with its baskets of oyster crackers and sourdough bread, put a spoonful of perfectly hot soup to your lips, and realize that the proprietors are just stating facts: They make the best fucking chowder anywhere. The Hall of Fame Clam Chowder is the most decorated, and rightfully so. Nothing in this soup is allowed to be larger than the clams, and that is as it should be. Diced potatoes and sliced celery need to know their place. Dill, parsley, red pepper, maybe some zest of orange or lemon—you will taste them all, you will marvel at how the flawlessly smooth and creamy soup brings the brininess of the sea without making you feel like you're licking the underside of a whale, and at the end of it all, you will be extraordinarily happy and surprisingly full. (1530 Post Alley, 267-2537; 600 Pine St, 838-5680) ELI SANDERS

Tonkotsu Ramen at Samurai Noodle

The tonkotsu ramen at Samurai is unimpeachably tasty—arguably the best in town. You can order extra noodles, but you won't need to. You can order extra pork lard, but you shouldn't unless you're a sumo wrestler. The ID location, with only eight tables, is a small, efficient engine of deliciousness (where sometimes they play a 1994 Offspring album); the U-District one is the best thing that ever happened to a college student (time to graduate from Top Ramen); and a Capitol Hill Samurai is on the way, where Bailey/Coy Books used to be (though note that it took approximately two years for the U-District one to finally open). (606 Fifth Ave S, 624-9321; 4138 University Way NE, 547-1774) BRENDAN KILEY

Fishermen's Bowl at Phnom Penh Noodle House

The Fishermen's mix of seafood is (go figure) just right—not too much of any one thing, but a lot to look forward to, including prawn, tender calamari, fat slices of spiced fish cake, and springy fish balls (the hot dog of Asia). It's topped with green onion, cilantro, and roasted garlic; add the house-made roasted chili and a squeeze of lime to spice it up. Plop some bean sprouts on top for a fresh crunch. Slurp the perfectly balanced herbed broth, chew the perfectly cooked slender rice noodles, and revel in the sea bounty. (660 S King St, 748-9825) GILLIAN ANDERSON

Kent, Ohio, Squash Delight Soup at your house or at the Funhouse this Sunday (see Stranger Suggests)

While I was in college in small-town Ohio, I played drums for a music group that included three people well over 15 years my senior. Not only did they teach me how to be less of an insolent teenager, they also introduced me to Indian food, Iannis Xenakis, and this squash soup. There is a trend to add green apples to squash soup, but that's for the birds. Simple is best. You'll need: one large butternut squash, one medium yellow onion, one stick of butter, three cups of cream, two tablespoons of fresh ginger, and salt and pepper. It would be helpful if you had a blender as well. Halve the squash and remove the seeds; bake facedown in a preheated oven at 350 degrees until soft. Meanwhile, chop the onion and sauté in the butter until the onion is soft and nearly clear. Roast the ginger on the burner of your stove, turning often. When it is soft, peel the skin. Scoop the insides of the cooked squash into the butter-and-onion mixture and place that in the blender. Add the cream and blend. Thin with water if necessary; add salt, pepper, and ginger to taste. You could serve it with a dollop of sour cream, but that's arguably overkill. DEREK ERDMAN recommended

This article has been updated to reflect the fact that tonkatsu and tonkotsu are different things (duh).

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Comments (37) RSS

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Seeds 1
Minnies also had a kickass cinnamon roll.
Posted by Seeds on January 26, 2011 at 12:04 PM · Report this
2
The last one -- the butternut squash soup -- is equally good with hubbard squash, and both are exponentially improved with lots and lots of curry powder.
Posted by ctmcmull on January 26, 2011 at 1:12 PM · Report this
camlux 3
Tom Kha Gai with a side of steamed rice is a truly amazing taste sensation as well as being comforting--everything to which soup should aspire. Jai Thai (and a few other places) do it really well.
Posted by camlux on January 26, 2011 at 3:36 PM · Report this
ingopixel 4
I am SO hungry now. Soup is my favorite food, and noodle soups like pho and ramen are a godsend. Hooray for a Samurai on the hill!

May I begin the whining by mentioning that Kushibar in Belltown has incredible ramen that you can order with kimchi. I know it's cross-cultural blasphemy, but damn is it fucking delicious. Their spicy nabeyaki udon is also one of the best hangover cures I've encountered.

Well done, soup testers! Thank you for your valuable insights!
Posted by ingopixel on January 26, 2011 at 4:04 PM · Report this
5
Very nice roundup, but I have to add my favorite for your consideration: the Hopvine's Roasted Garlic Soup, a seasonal rotation that just came out this week! NOM!!! Last year I had it at least 30 times. I love to take my friends for their first bowl. I call it the Soup of 10,000 Orgasms, because I want to softly moan every time I sip it. I'm borderline psycho in my love for this soup. You must try it!
Posted by randomsumm3r on January 26, 2011 at 4:33 PM · Report this
6
In the "every soup ever" category, I would also recommend Le Gourmand and its neighboring son Sambar. Bruce Naftaly is basically the NW godfather of French techniques and local ingredients and his soups are to die for. DIE FOR!!!
Posted by tofu oyako on January 26, 2011 at 4:41 PM · Report this
7
I have only ever had burnt tasting ramen from Samurai Noodle. It's disgusting. I've given it several chances and am always extremely disappointed.
Posted by ILoveRealRamen on January 26, 2011 at 4:42 PM · Report this
derek_erdman 8
@7: I've only been once, but I kind of agree. Everybody told me that I'd love it but I didn't understand the flavor at all. In fact, my memory of it is confused as well.
Posted by derek_erdman http://www.derekerdman.com on January 26, 2011 at 4:46 PM · Report this
ceefurn 9
Pho from any Than Bros.
Posted by ceefurn http://weeklygeekshow.com on January 26, 2011 at 5:28 PM · Report this
MK1 10
Wonton Soup from Canton Wonton House in the ID. In high school my best friend and I would drive up from Tacoma just to eat soup here, then turn around and drive back home. My husband gets irrational cravings for it on a weekly basis. It's cheap, it's fast, and the owner is sweet to you now even though she and your best friend got in a screaming match back when you were a sassy teenager and she had no patience for your bullshit. Get some Chinese donuts for dunking and you're set.
Posted by MK1 on January 26, 2011 at 6:25 PM · Report this
I miss Ballard 11
Bi Bim Bahb - your choice of meat, ten different vegetables arranged on steamed rice topped with fried egg - chicken, beef or tofu
www.thekoreana.com

If you ever find yourself in Appleton, WI
Posted by I miss Ballard on January 26, 2011 at 7:16 PM · Report this
biffp 12
Best borscht is Cafe Yarmarka.

As for Senor Moose, they have a soup at breakfast that is heaven.

HUEVOS AHOGADOS, Mexico City
Two eggs* poached in tomato broth with poblano chile strips. Served with grilled bread.
Posted by biffp on January 26, 2011 at 8:33 PM · Report this
biffp 13
Malay Satay Hut has a good curry noodle soup if you add fish balls and get the yellow noodles.
Posted by biffp on January 26, 2011 at 8:47 PM · Report this
14
@10 is correct! their wonton & siu kau noodle soup is the best.
Posted by slugbiker http://www.seattlescrabble.org on January 26, 2011 at 10:37 PM · Report this
15
@11 I feel like you might be unclear on this whole 'soup' concept.
Posted by supdegrave on January 27, 2011 at 10:13 AM · Report this
biju 16
No love for the than brothers on broadway?
Posted by biju on January 27, 2011 at 10:37 AM · Report this
Spiffy D 17
Hopvine soups and all of their food is inedible. Absolutely some of the worst I've ever encountered in Seattle. I've never understood how that place makes it!

Anyway, if you're talking pho I like Green Leaf and Tamarind Tree. They also have other noodle soups with seafood and duck and all kinds of good stuff. NOM NOM NOM.
Posted by Spiffy D on January 27, 2011 at 11:25 AM · Report this
Spiffy D 18
Oooo yeah don't forget Jamjuree on 15th! Right next to the above-mentioned Crap-Vine. All of their Thai soups are the shizz, and you MUST try their Cow Soy noodle soup with egg noodles and whatever meat or tofu or veggies you like. **DROOOOL**

Posted by Spiffy D on January 27, 2011 at 11:32 AM · Report this
19
I'm not pleased by the implied comparison between the shoyu ramen from Tsukushinbo and anything produced by Samurai Noodle. If you want good ramen and it's not Friday lunch, just go to Fu Lin on 5th and King. Your taste buds will thank you.

I might also suggest people get down to Thai Curry Simple and check out their Tom Kha on a rainy day. It warms the soul in a sublime way words cannot explain.
Posted by Xunzi on January 27, 2011 at 2:27 PM · Report this
20
@16 - have you ever read slog? They won't shut up about Than Bros.

Posted by Chester Copperpot on January 27, 2011 at 3:49 PM · Report this
21
@12 and @Cienna: Yarmarka's borscht is served hot, and it is quite good.

I'm still looking for a good cold borscht in this city. Piroshki on Madison/on Third's -- hot or cold?
Posted by d.p. on January 27, 2011 at 4:24 PM · Report this
22
@11 Not really soup! But yes, very very tasty.

The Tom Yum at Araya in the U-Dist is pretty nice. I also like Boiling Point in Bellevue.
Posted by Blech on January 27, 2011 at 4:50 PM · Report this
23
I remember that soup at Minnie's. It was the perfect thing at 4 or 5am after a long night. Awesome!

Posted by Iheartsoup on January 28, 2011 at 12:57 PM · Report this
devon rocketship 24
I miss Minnie's! The soup wasn't the only great thing on the menu.. Dutch Babies, The epic cinnamon roll, Eggs Florentine..
Posted by devon rocketship http://swimtothemoon.livejournal.com on January 28, 2011 at 2:05 PM · Report this
Explorer 25
I love the won ton soup at Tangerine Tree above the Broadway QFC. Big, meaty won tons and perfect, minimal broth.
Posted by Explorer on January 29, 2011 at 12:56 PM · Report this
26
so happy to see minnie's tomato basil soup on this list! i thought i was the only person who remembered it. it usually had big chunks of half melted parmesan you had to dig out of the bottom. mm..and yes, their dutch baby was good too. everything else was pretty sub par though.
Posted by emmavii on January 29, 2011 at 1:16 PM · Report this
yourherokate 27
this is one of the best stranger articles ever.
Posted by yourherokate http://blogs.evergreen.edu/katerr on January 29, 2011 at 9:29 PM · Report this
28
Sorry to be a dick but you probably mean tonkOtsu (pork bone) ramen, not tonkAtsu (pork cutlet).
Posted by momozumzum on January 30, 2011 at 4:07 PM · Report this
Mr_Friendly 29
Not love for Nana's Soup House? Their corn chowder is killer.
Posted by Mr_Friendly on January 31, 2011 at 10:55 AM · Report this
30
@5: You will find your soup above under "All the Soups at the Hopvine" (and then you will find it disputed @17 and @18).

@28: How right you are—fixed, and thank you!

Up with soup! Wait, that sounds weird.
Posted by Bethany Jean Clement on January 31, 2011 at 10:59 AM · Report this
31
As a former employee I can clarify something: Minnie's soup was taken from Hamburger Mary's, who first figured out the incredibly difficult recipe: It is a can of chopped tomatoes poured over tons of sauteed onion and loads of dried basil. Add 1/2 and 1/2. (Occasionally some white wine was added, too, but never use fresh basil in this soup). It is delicious.

And something is amiss with the quote about the pickles.
Posted by mitten on January 31, 2011 at 11:20 AM · Report this
32
This might sound weird, but years ago I worked in the King County building downtown - the one with the diamond-shaped windows. There was a cafeteria there that had the cheapest, most delicious house-made soups. I don't know if they are still making great soup, or even if there is still a cafeteria in the building, but if I ever get called for jury duty (KNOCK! KNOCK!) I will head over there and find out.
500 4th Ave, between Jefferson & James
Posted by LJHL on February 1, 2011 at 2:17 PM · Report this
33
One does not chop oysters for an oyster stew. They oysters must be left whole. At least that's the east coast way. Chopping the oyster destroys the flavor and texture. Just sayin'.
Posted by badoodie2 on February 1, 2011 at 4:25 PM · Report this
34
One does not chop oysters for an oyster stew. They oysters must be left whole. At least that's the east coast way. Chopping the oyster destroys the flavor and texture. Just sayin'.
Posted by badoodie on February 1, 2011 at 4:26 PM · Report this
35
Totally second the comment for Le Gourmand and Sambar--incredible food and drinks at both places. Le Gourmand is exactly what a French restaurant should be and Sambar (right behind Le Gourmand in the Ballard area of Seattle) has some of the best specialty cocktails in town.
Posted by mea626 on February 9, 2011 at 12:54 PM · Report this
36
@32: You reminded me of the place my co-workers & I used to go to back in the mid-90's -- McSorley's. Might not be the one you're thinking of, they were a hole in the wall between 2nd & 3rd on Madison. Great family run place, no frills, amazing homemade food! Lentil Soup was very yum.
Posted by mzgolightly on February 14, 2011 at 12:39 PM · Report this
37
i didn't see it mentioned, but the My Tho at Green Leaf in the ID is absolutely delicious! this clear noodles, roast pork, ground pork, squid, shrimp, fish ball, dumpling, exotic herbs, clear broth. definitely in my top 5.
Posted by jedstrano on February 17, 2011 at 11:54 AM · Report this

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