Soup Dreams 

Ramen

Have we reached peak ramen time in NYC? As long as places keep turning out delicious steaming bowls of milky tonkotsu, soy-based shoyu, spicy miso and whatever else, we’ll keep lining up. Try it here: [Ivan Ramen](/restaurants/ivan-ramen-lower-east-side) (pictured), [Ippudo](/restaurants/ippudo-new-york), [Ganso](/restaurants/ganso-downtown-brooklyn-nyc)

Borscht

You’ll find this Eastern European beet-red fave thick with cabbage, clear with dumplings or—in white or green varieties—a touch sour, with nary a beet to be found. Try it here: [Veselka](/venues/veselka-restaurant) (pictured), [B&H Dairy](/restaurants/bh-dairy) , [Karczma](/venues/karczma-greenpoint)

Lobster Bisque

A buttery, silky, sherry-laced base—studded with chunks of New England lobster—makes for a deceptively filling dish (grilled lobster-and-gruyère sandwich optional). Try it here: [Luke’s Lobster](/venues/lukes-lobster1/) (pictured), [Randazzo’s Clam Bar](/venues/randazzos-clam-bar-sheepshead-bay), [Ed’s Lobster Bar](/restaurants/eds-lobster-bar)

Pozole

Red or green, this piquant Mexican hominy stew is a frequent star for holidays and special occasions. But we see no reason to stand on ceremony before digging in. Try it here: [El Centro](/venues/el-centro) (pictured), [Tortilleria Nixtamal](/venues/tortilleria-nixtamal), [Casa Enrique](/venues/casa-enrique)

A bone-broth base, springy noodles and fresh elements—basil, jalapeños, bean sprouts and a squirt of lime—make this Vietnamese staple a spicy, tangy soup for any time of year. Try it here: [Bunker](http://bunkernyc.com/)  (pictured), [Hanoi House](/restaurants/hanoi-house), [Nha Trang](/restaurants/nha-trang)

New England Clam Chowder

Why not Manhattan style? For one, the use of tomato in seafood chowder likely came from Rhode Island, not New York (at nycgo.com, we’re in the [myth-busting business](/articles/urban-legends-slideshow)). Also, cream just makes a superior pool for tender clams, potatoes and bacon to swim in. Try it here: [Cull & Pistol](/venues/cull-pistol/) (pictured), [Grand Central Oyster Bar](/restaurants/the-grand-central-oyster-bar-restaurant)

Matzo Ball Soup

It’s a cold-weather classic guaranteed to cure what ails you: a fluffy matzo ball lolling around in dill-flecked, honey-colored chicken broth. Try it here: [2nd Avenue Deli](/restaurants/2nd-ave-deli) (pictured), [Russ & Daughters Café](/restaurants/russ-daughters-cafe-lower-east-side), [Liebman’s](/restaurants/liebmans-kosher-delicatessen-restaurant-and-caterers)

Gumbo

There are some righteous Louisiana-style spots in NYC these days. A common thread: rich, spicy gumbo, built from the roux up, employing the “holy trinity” of Cajun cooking (onions, bell peppers, celery) and brimming with chicken and sausage. Try it here: [Sugar Freak](/venues/sugar-freak-astoria) (pictured), [The Gumbo Bros](http://www.thegumbobros.com), [Great Jones Cafe](/venues/great-jones-cafe)

Soup Dumplings

“Wait,” you protest, “that’s not actually soup!” What broth these do have resides, in an ingenious inversion, within the dumpling wrappers; in any event, we couldn’t bear to leave these flavor packets out. Try them here: [Joe’s Shanghai](/venues/joes-shanghai-flushing) (pictured), [456 Shanghai Cuisine](/venues/456-shanghai-cuisine), [Kung Fu Little Steamed Buns Ramen](http://www.kfdelicacy.com)

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Soups of New York City 

Nothing warms the soul like this international lineup of made-in-NYC soups.

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