There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries.

They show a distinct blend of Oriental and Western culture adjusted to suit the Philippine palate.

Like other types of soup, they may be regarded as comfort food and are regularly associated with the cold, rainy season in the Philippines.

Chinese style noodle soups in Thailand are commonly eaten at street stalls, canteens and food courts.

A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves.