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The best noodle soups on Long Island

Most soups are not an entirely satisfying meal. The clammiest clam chowder, the most barley-laden mushroom-barley are still, at their core, mere fluids.

But just add noodles, and it’s a different story. Not only do noodles add heft and body, they amplify the soup’s flavor by giving your mouth soup-slicked solids that require not only tongue, but teeth. Here are some noodle soups that qualify as a meal, and then some.



Stirling Sake

Tonkotsu pork ramen at Stirling Sake in Greenport.
Credit: Yvonne Albinowski

Stirling Sake (477 Main St., Greenport): At this Japanese spot, Tonkotsu pork ramen features grass-fed pork collar from Cutchogue's 8 Hands Farm in a milky, opaque, kotteri-style broth. More info: 631-477-6782,

Splendid Noodle

Roast duck noodle soup with an extra helping
Credit: Daniel Brennan

Splendid Noodle (1320 Stony Brook Rd., Stony Brook): Noodles build bridges, and Splendid Noodle offers a fine introduction to one of China’s under-sung culinary treasures. In the bare-bones dining room of this eatery, the open kitchen is the stage and Ken Chen is the star of the show as he demonstrates the art of hand-pulled noodles called lamian. Roast duck noodle soup, with an extra helping of greens, is an excellent choice here. More info: 631-675-6725

Spicy Home Tasty

Beef noodle soup served at Spicy Home Tasty
Credit: Daniel Brennan

Spicy Home Tasty (1087 Jericho Tpke., Commack): At Spicy Home Tasty, you can appreciate the artistry of true Sichuan food.Try the deeply savory braised beef noodle soup featuring succulent chunks of meat and flavored with star anise. More info: 631-543-8880,

The Rolling Spring Roll

A bowl of Pho Bo, beef Pho with
Credit: Daniel Brennan

Rolling Spring Roll (Multiple locations): Pho (pronounced like “fun” without the “n”) is Vietnam’s most famous soup, made with thin rice noodles, a clear, fragrant broth and a mélange of meat, scallions, jalapeños, bean sprouts and Thai basil. At this Vietnamese eatery's locations in Farmingdale (189 Main St.) and Syosset (228 W. Jericho Tpke.), beef pho, the most common, comes with thinly sliced beef, pieces of brisket and meatballs. The chicken pho, a lighter variant, features shreds of tender meat. More info:


Tofu kao-soy, featuring both boiled and fried noodles,
Credit: Marisol Diaz

SriPraPhai (280 Hillside Ave., Williston Park): The true noodle lover faces this Sophie’s choice: boiled or fried. The great Northern Thai dish kao-soy offers a way out: There are boiled egg noodles buried beneath the coconut-based, yellow-curry broth, and a crisp slab of fried egg noodles floating on top. As you eat, submerge the fried noodles into the broth and appreciate their textural transformation from crisp to chewy. To cut the richness of the broth, add your own chopped onion, pickled mustard greens and lime. Vegetarians won’t find a more satisfying dish than SriPraPhai’s tofu kao-soy with snow pea and cauliflower. (It also comes with pork, beef or chicken.) More info: 516 280-3779,

Zan's Kosher Deli

Zan's Kosher Deli in Lake Grove serves chicken
Credit: Jeremy Bales

Zan's Kosher Deli (135 Alexander Ave., Lake Grove): During “soup season,” said Zan’s owner, Pat Ruggiero, the kitchen makes chicken broth twice a day, so strong is the demand for the deli’s chicken noodle soup. It’s a classic Jewish-style broth, with parsnips offering a sweet assist to the carrot. Soggy noodles, he has learned, are the enemy; the solution is to keep the noodles separate, draining them thoroughly and adding them to the soup once it is ordered. Homemade chicken-stuffed kreplach (a sort of giant Yiddish wonton that is, arguably, a noodle, too) are a popular addition. More info: 631-979-8770,

Chef Wang

The noodle soup with shredded pork and pickled
Credit: Yvonne Albinowski

Chef Wang (1902 Jericho Tpke., New Hyde Park): Since it opened last year, Chef Wang New Sichuan Cuisine has been bringing authentic regional flavor to New Hyde Park. Robust to the very edge of overpowering, Sichuan cuisine is the polar opposite of the mild, clear, Cantonese cooking that forms the basis of most American Chinese food. Experience it in the form of noodle soup with shredded pork and pickled vegetable, a rib-sticking brew with an unexpected sour kick. More info: 516-354-2848,

Surasang Korean Restaurant

Surrounded by ban chan, or side dishes, spicy
Credit: Barry Sloan

Surasang Korean Restaurant (336 Jericho Tpke., Syosset): Here’s a soup to help you brave the cold Korean winter: sam sun jang bong, an incendiary seafood soup. The chili-pepper-red broth contains chewy noodles, clams, squid and vegetables and is surmounted by a proud, head-on shrimp. Like all Korean restaurants, Surasang covers the table with free appetizers (ban chan) before you even order. Those plus this enormous bowl of soup are all you need for a very filling meal. More info: 516-496-8989 

Ten89 Noodle House

Braised beef noodle soup is on the menu
Credit: Doug Young

Ten89 Noodle House (1089 N. Country Rd., Stony Brook): “Hearty” is an understatement when referring to the famous Taiwanese braised beef noodle soup, whose star anise-scented broth is a little sweet and a little spicy. It can be hard to see the thick noodles beneath the surface of an almost murky broth. But bright greens, scallions and big, tender chunks of beef rise to the top. More info: 631-689-1089,

NY Soup Exchange

At NY Soup Exchange in Garden City, chicken
Credit: Marisol Diaz

NY Soup Exchange (945 Franklin Ave., Garden City): Grandma’s chicken noodle is one of the dozens of soups on soup savant Ken Kaplan’s rotating lunch menu. His classic, French-inspired stock is lean and bright, studded with pieces of chicken breast. For his noodles, Kaplan uses little tubular ditalini for two reasons: “It’s a durable pasta that doesn’t get mushy, and, because it’s not the cut linguine that Campbell’s uses, you know you’re not getting canned soup.” All orders come with a sliced baguette. More info: 516-742-7687,

Simply Thai

Khao Soi soup is a hearty bowl of
Credit: Daniel Brennan

Simply Thai (852 Montauk Hwy., Copiague): The highlight of Simply Thai’s noodle dishes is khao soi, which features simmered egg noodles buried beneath a coconut-based, yellow-curry broth, and a crisp tangle of fried egg noodles floating on top. The creamy broth is cut by the sharpness of raw onions and the sour zing of pickled mustard greens. As you eat, submerge the fried noodles in the broth and appreciate their textural transformation from crispy to chewy. More info: 631-608-0011,

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