Why soupy one-bowl meals are becoming the world’s favourite comfort trend

From Burmese Khowsuey to simple broth bowls, one-bowl soupy meals offer comfort, balance and creativity. Discover why they’re becoming global favourites. (Image: Burma Burma)

One-bowl soupy meals are having a moment because they offer what we all crave — warmth, nourishment and a complete meal that feels comforting. A slow-simmered broth carries incredible flavour, and the beauty of these bowls is how effortlessly they adapt to every palate and dietary need. In a world where people want food that’s both wholesome and uncomplicated, these steaming bowls have become global comfort ambassadors.

Soupy meals = mindful eating:

Most people want meals that ground them, especially during colder months or stressful weeks. A single bowl of broth, noodles, vegetables, and protein delivers not just flavour but a sense of pause as a small ritual of slowing down. Ansab Khan, Head Chef at Burma Burma (Hunger Pangs Pvt. Ltd.), mentions, “I always say a good one-bowl meal should feel complete: a mix of vibrant vegetables for micronutrients, a protein that keeps you satisfied, a wholesome carb for energy, and a broth or curry base that brings it all together with spice, aroma and depth. We lean on layers - greens and vegetables for colour, lentils or tofu for plant-based protein, noodles or grains to make it hearty, and broths infused with spices for warmth.”

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This layered approach is at the core of why soupy meals have become such a phenomenon. They nourish without weighing you down and modern diners love it. The comforting warmth of broth, the satisfaction of noodles or grains, and the freshness of herbs or crunchy toppings come together in a way that feels almost therapeutic.

Balance is everything:

What makes these meals special is the way they reflect personal comfort. Each home has its own balance of grains, vegetables, proteins and spices — simmered slowly into something deeply personal, informs Chef Khan and adds, “For home cooks looking to elevate these classics, winter is the perfect season to experiment. Swap in roasted root vegetables for sweetness, add whole spices for warmth, or build your broth with lentils and chickpeas for extra nourishment. Traditional Burmese broths are naturally rich in wellness benefits as they’re slow-cooked, aromatic and full of grounding ingredients — and even small substitutions can create a bowl that feels comforting and entirely your own.”

For home cooks, a soupy bowl offers endless room for creativity. The different toppings, noodles and broths all make the winter experience special because the moment a bowl includes ingredients you love, it becomes instantly more soulful. Adding depth is surprisingly easy: roast seasonal vegetables for a smoky twist, or let aromatic spices like Sichuan pepper, star anise, or bay leaf bloom gently in warm oil before adding them to your broth. And for those chasing restaurant-style richness at home, Khowsuey paste, Balachaung blend or Maung’s chilli garlic paste can turn a simple soup into something layered and vibrant.

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Some bowls, however, stand out for their cultural heritage and complex flavour profiles. The Burmese Mohinga Noodle Soup — made with lemongrass-infused lentil and banana stem soup, rice vermicelli and crisps — is gaining a fan base among diners seeking depth and texture. The Samuza Soup, a street-style classic, mixes crispy samosa with tangy broth, spring vegetables and spiced black chickpeas. Tohu Hincho brings together chickpeas, vegetables, tohu chunks and black sesame for a hearty, earthy bowl. And then there’s Khowsuey, beloved by well-travelled food enthusiasts for its slurp-worthy noodles and creamy, fragrant broth.