Aaron M. Conway
Noodle soup just got real. Meaning, real big (inch-plus) cubes of rice wine braised, achingly tender beef brisket, a hefty tangle of chunky Shanghai noodles, and a smattering of bitter kale in a rich, umami-bomb broth redolent with plenty of cinnamon and star anise.
According to Huit co-owner Tobias Harris, this superstar soup—a split-able, two-meal steal at $11—is an experimental riff on their wildly successful brisket rice bowl. “We wanted something for the winter,” he says. “During the trial and error process we mistakenly put more wine than broth.” The resulting “drunken broth” was the perfect foil for their signature eight-spice blend and has prompted at least one native Taiwanese customer to reminisce about a similar soup from his childhood.
Huit Craft BBQ, 29 E. Court St., downtown, (513) 381-4848, huitfoodbar.com
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