How they like their soups is:

Clear broths (so you can see the components) made in large batches, simmered with bones and thin slices of meat for a delicate umami flavor, fleshed out with bits of onion, celery, carrot, and bean sprouts, served with your choice of wheat or rice noodles (rice seems marginally more popular), with an egg cracked into it when you order it and whisked to produce a fine cloud of bits of egg.

The egg is popular but optional; the shop also sells a version made with only vegetables, and distinguishes between "savory" and "spicy" broths.

The soup comes in a ceramic dish with a lid that clamps on by means of a little wire lever for spill-free transport, in two different sizes.

Vesherti orders a large bowl of spicy rice-noodle soup, which he explains is his favorite soup of this type.

After some consideration he gets a small bowl of savory rice-noodle soup with an egg, and gets out some jerky for the dog (who's been sleeping at his feet, tired out after her long run yesterday) while he waits for it. The lid mechanism is briefly confusing, but once he's figured it out he thinks it's delightful, and the soup is good too.

Crafters favor thicker soups, he explains while he's eating - they're usually made to use up leftovers, which mostly means meat and bread, and they toast the bread and crumble it in to thicken it.

"We do have some thicker soups too," Vesherti agrees. "There's a kind of thick soup made with potatoes and leeks that's pretty popular. I think people usually like to eat bread with non-noodle soups more, though, since the noodles already provide a certain amount of bread-like texture. I'm not sure I've ever tried crumbling bread into the soup directly, though. I'll have to try that."

Potato leek soup sounds interesting and tasty. He's a little surprised they wouldn't like bread with noodle soup, the texture isn't that similar in his opinion - the bread isn't in chunks, it breaks down into the broth to thicken it into mush, and then the noodles are firmer like vegetables.

"I'm sure there are some people here who do like bread with their noodle soups, I'm just ..."

Vesherti pauses, tapping his chin with his stylus as he thinks how to word this.

"I guess I don't really have an explanation for it. I'd never really thought to question the difference."

Well, people like what they like, of course. That's not a very common way to make soup even for Crafters, but it's the noodle part that's uncommon.