Your Best Noodle Soups

These are going to turn into something magical.

Roasting bones is the secret to the most flavorful soup.

Halfway through roasting, flip the bones, and pile on the veggies.

If yours look like this, give yourself a pat on the back.

Now they're stockpot-bound.

Deglazing isn't just for sauté pans -- get every last morsel from your baking sheet.

In it goes!

Add tamarind paste and simmer. Then remove meat, vegetables, and simmer again. Phew! Now refrigerate overnight.

The next day, skim of the layer of fat to ready the stock for its final simmer.

All the greenery.

And for good luck and a little extra meatiness, a ham hock.

Seasoning time! Grind, grind, grind.

Sesame oil wants to help you. Let it.

Here's the heat factor. Be daring.

This soup will give you a workout.

Into the pot it goes!

Along with a little bit of miso, thinned with stock.

Turn your attention to a tangle of vermicelli.

The reserved neck bone meat gets a quick sauté in sesame oil.

But the cabbage will want in, too.

And some balsamic for good measure. Are you ready for this? It's finally time to assemble.

A soup well-earned. Now eat! Lots.

It's ok if you can't get your chicken wing to look this sexy.

Because they're all going in here. A little salt...

A little water...

And set it to simmer! Skim a little here and there.

When it looks like this, it's time to turn to the sauce.

Everything you'll need to bring chicken soup to new heights.

It's simple: just prep and combine.

A little oil never hurt anyone.

And mix!

Remove the chicken and veggies from the broth.

(Reserve the chicken -- and the onions and carrots, if you like.)

Watch as all of the brothy flavors reduce and concentrate.

Nobody likes bones in their chicken soup.

Don't forget about the noodles! That was the contest, after all.

See that little bowl in the upper left? Yeah, that's the ticket.

Our new favorite way to stave off the cold.