The satisfying feeling of a belly full of beef soup is celebrated by the cuisine of countries around the word. The City of Angels, with some of the most expansive ethnic neighborhoods in the country, has a plethora of options when it comes to this satiating dish. For whatever purpose you seek it, from bursting-at-the-seams fullness to the universal hangover cure, here's a guide to find some of the best to please any palate, in no particular order. —Crystal CoserRead More
13 Beef Soups That Will Make Your Hangover Disappear
La Abeja’s red menudo, chalk full of tripe and served with a side of lemon, onion, and cilantro, satisfies even the most discriminating abuelas. And at $6 for a large bowl, it’s a small price to pay for the ultimate hangover cure.
Sun Nong Dan
This 24-hour Koreatown restaurant specializes in a number of beef soups. A favorite is their suhlungtang, a made from simmered bones and sliced brisket. This cloudy, off-white soup is best eaten with scallions and salt to taste with some rice on the side or thrown in. Sun Nong Dang’s ox tail soup is also excellent for those craving meat with a bit more of a gelatinous texture.
This Gardena gem delivers a broth unlike that from trendier parts of town. Flavored with cinnamon, cloves, and star anise, this pho packs an aromatic punch, and at $6.75 for a large bowl, it is as unpretentious as it gets.
Pine & Crane
Pine & Crane’s fresh approach to Taiwanese cuisine shines in their beef noodle soup. The dark broth is packed flavor, and the handmade noodles add a welcome chewiness that contrasts with the crunch of baby bok choy. With tender chunks of beef, this is a soup that satisfies without leaving you feeling heavy.
Dai Ho Restaurant
Like Pine & Crane’s, Dai Ho’s beef noodle soup is deep and rich with flavor, with handmade noodles that are made in house every morning. This traditional take on beef noodle soup is accentuated by the heat of chili, which will surely make you forget whatever hangover you may have had. Open for lunch only.
The short rib soup (galbi tang) at this small restaurant is as comforting as it gets. With a rich broth accented by tender chunks of galbi off the bone served with multigrain rice and a smattering of side dishes, you are sure to leave feeling fully satisfied.
Phoenix Inn Chinese Cuisine
Although Phoenix Inn, with eight locations across the greater Los Angeles area, calls its beef soup a stew, its brothy consistency suggests otherwise. The generous potion of beef shank, slightly gelatinous thanks to the tendons that run through it, is a dream for those with a penchant for less popular textures.
Fiesta Sa Barrio
Although technically a pork-based broth, the at baboy sinigang na baka, an unbelievably flavorful soup, at Fiesta Sa Barrio qualifies for all the beef laced through it. This filipino soup is flavored with tamarind, making it sour, savory, and meaty, all in one. While it is certainly an acquired taste, this soup is sure to get your taste buds reeling.
Bulalo, a traditional Filipino soup, is made by boiling beef shank and marrow bones until the collagen and fat from the bones melt into a clear broth. Kusina Filipina’s version comes with large chunks of meat and vegetables like bok choy, cabbage, and whole corn on the cob to help cut through the fatty broth.
Sabina's European Restaurant
Sabina’s Sour Beef Soup is both meaty and acidic thanks to a generous squeeze of lemon. To eat it the authentic way, add a dollop of the sour cream that comes with the bread. At $2.50 a bowl, it’s an inexpensive way to try a true Russian specialty.
This modern Vietnamese restaurant offers oxtail pho, allowing for a full-bodied broth with tender, fatty meat falling off the giant bones. Although it doesn’t have the heavily spiced aroma that comes from more traditional Vietnamese outlets, the generous portion of soup is deeply rich and meaty.
Guh-Mok Korean BBQ
This Torrance strip mall gem serves some of the best spicy shredded beef soup (yukgaejang) in the South Bay. Made from flank steak simmered until it can be easily shredded, scallions, wild fern, mung bean sprouts, and a healthy dose of chili powder, yukgaejang will both satisfy meaty desires while lighting taste buds on fire.
Also featured in:
Robert's Russian Cuisine
Borscht, a soup made from beef broth and beets, is a staple of Russian and Ukrainian cuisine. Robert’s Russian Cuisine’s version is served hot with tender pieces of beets and the traditional spoonful of sour cream