The idea of opening a soup shop had been percolating for sometime in chef Linda Shaben's mind, but the time wasn't right until it was, when Wild Soup launched, in late fall of last year. Fall soups and ramen on the menu Shaben, manager Melissa Call, gold-certified Japanese cuisine chef Avi Sternberg and crew member Gerrimae Griffioen reopened Wild Soup in early October 2024, with a ramen bar, plus all the fresh, culinary, meat and vegetarian soup options that will be on offer throughout the fall, winter and spring seasons. "This year we are doing three different soups daily [plus ramen]," said Shaben.
"We will have one vegan, one vegetarian, one meat option, based on what's seasonally available, what soups have inspired us, what customers have asked for and what was popular last year." Made fresh everyday qathet region residents and visitors were more than pleasantly surprised last year to have a healthy, delicious, homemade lunch option that they could eat in or take away. Another bonus on top of the all-ready satisfying soup is the homemade bread made fresh every day.
"We will probably offer ramen four-days a week," said Shaben. "Quality, simple, real food is what we are proud to offer, and we want to keep it affordable, even though food costs have gone up." Unique and delicious recipes Some soup customer favourites from last year include zuppa Toscana Italian sausage with tortellini, French lentil and roasted carrot and ginger.
Unique recipes such as cheeseburger soup, bro.