The weather forecast calls for the possibility of freezing rain in North Texas. Time to hunker down to a fine bowl of soup, either at home, or out and about for the brave. Either way, we’ve got you covered.
Tortilla Soup simply screams Dallas, and the king of the Tortilla Soup is none other than Dean Fearing who picked up the task while serving as Mess Sergeant at The Mansion on Turtle Creek. We have witnessed the making of this soup, and let’s just say it is far easier to mosey into the Ritz-Carlton than actually produce the soup yourself. However, if you wish to attempt the recipe, we list it at the bottom of this article.
No soup list would be complete without one of our very favorite bowls from King’s Noodles located at 201 S Greenville Ave in Richardson. This soup is chockful of thick hand-made noodles, which seem to be all the rage right now. The soup is rich and has giant shards of roast beef. Order the Beef Stew Noodle Soup for a mere $5.95.
Marc Cassel makes a mean bowl of New England-style clam chowder at his family restaurant, 20 Feet. This lush and creamy bowl is packed with plenty of large clams that will melt into your mouth and warm your belly.
There is a noodle craze going on in this city, and everyone is asking where the best ramen can be found. There are plenty of hot spots for ramen (with even more on their way), and I appreciate a few of the bowls at Tanoshii. I also love the spicy beef noodles at Monkey King. Both are located in Deep Ellum.
Deli News is our best answer to a New York-style deli in Dallas, and I adore their matzo ball soup. The broth is rich and savory, with tiny bites of carrot and a largish matzo ball that is tender and hearty. You make one better? Bring it to me.
I must give proper love to Rise No 1 and their Mashmallow Soup, which is a creamy concoction of tomato soup with clouds of roasted goat cheese floating atop which look very much like marshmallows. They also make a mean souffle. Delicious.
All the best soups seem to be of the Asian variety, and we really enjoy this vegetarian pho from DaLat packed full of vibrant veggies and tofu. Check in at one of two locations in Dallas and downtown Plano.
Pho Pasteur is definitely one of our favorites bowls, to be sure. The combination pho affords you all the great flavors you come to enjoy with this Vietnamese treat. There are several locations, but no website. Try out the one we frequent at 1342 E Belt Line in Richardson.
An neighborhood favorite that even a blazing fire couldn’t stop, Oishii has this inspiring bowl of Hu Tieu Thap Cam will surely cure what ails you.
Nothing is simpler, or more free, than the steaming bowl of bean soup served as a lagniappe at Herrera’s that has this amazing baconey flavor that will beg another bowl before your enchiladas arrive.
Here is that Fearing’s recipe for Tortilla Soup we promised you:
Dean’s Tortilla Soup with South of the Border FlavorsServes 4
3 tablespoons corn oil 4 corn tortillas, cut into long strips 8 garlic cloves, peeled 2 cups fresh onion puree 4 cups fresh tomato puree 5 dried Ancho chilies, fire roasted and seeded (See Note #1) 2 Jalapenos, chopped 1 tablespoon cumin powder 1 tablespoon epazote, chopped (or 2 T. chopped fresh cilantro) 1 teaspoon ground coriander 1 large bay leaf 1 ½ quarts Chicken Stock Salt to taste Lemon juice to taste Cayenne pepper to taste 1 smoked chicken breast, skinless, boneless, and diced small 1 large avocado, peeled, seeded, and cut into small cubes ½ cups shredded Boyaca (Latin Cheddar) cheese 4 tablespoon Green Cabbage, small dice 3 tablespoon Red Radish, small dice 1 tablespoon Jalapeno Pepper, seeded and minced 4 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne
NOTE #1 – Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.
Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyaca (Latin Cheddar) cheese, Green Cabbage, Red Radish, Jalapeno Pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.
What is your favorite bowl in Dallas?