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Asian soups are soups traditionally prepared and consumed in the cultures of East Asia. Such soups are usually based solely on broths and lacking in dairy products such as milk or cream. Thickening for the soups usually consists of refined starches from corn or sweet potatoes.

Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavor, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects.

Contents 1 Traditional soup bases 1.1 Chinese 1.2 Japanese 1.3 Korean 2 Soups 2.1 American Chinese cuisine 2.2 Korean 2.3 Vietnamese 2.4 Medicinal 3 Types 4 External links 5 See also

[edit] Traditional soup bases

Since many Asian soups are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup.

[edit] Chinese

There are three basic traditional soup stocks in Chinese cuisine:

• Superior broth/stock (T: 上湯, S: 上汤): A dark tan broth made from Jinhua ham and chicken. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup.

• Chicken (T: 雞湯, S: 鸡汤): The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with licorice root, wolfberry, and other Chinese herbs.
• White broth (T: 白湯, S: 白汤): Made from lightly blanched pork bones that have been boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.

[edit] Japanese

Collectively known as dashi, most Japanese soup bases are flavored primarily with kombu (kelp) and katsuobushi (skipjack tuna).

• Kelp: Kelp (kombu) is soaked in lukewarm water or simmered to yield a light broth.
• Niboshi: made by soaking or boiling dried sardines (niboshi) in water
• Skipjack tuna: Shavings from dried skipjack tuna (katsuobushi, sometimes erroneously called bonito) are boiled to release the umami flavours of the shavings.
• Mixed: Most dashi is made by making kelp broth and then adding skipjack tuna to that broth. Mirin is occasionally added to the broth to further enhance the taste of the broth.

[edit] Korean

• Seolleongtang (설렁탕) is a milky white thin soup made from slowly boiled oxtail and bones. It is believed to have restorative qualities.
• Galbitang (갈비탕) - made from boiled beef ribs

[edit] Soups

The soup bases are used to cook a large variety of soups

[edit] American Chinese cuisine

In American-Chinese restaurants some of the most popular soups are: egg drop soup, hot and sour soup, wonton soup, and chicken with corn soup.

[edit] Korean

• Yukgaejang (육개장) - boiled beef and pepper, with cellophane noodles. It is hot and spicy.
• Miyeok guk (미역국) - a soup made from boiled sliced beef and miyeok (wakame). It is believed to be good for the blood vessels and heart. Koreans traditionally eat this for birthday celebrations, or when a woman gives birth to a child.

[edit] Vietnamese

In Vietnamese cuisine, there are two basic categories of soup: noodle soup and simple soup (Vietnamese: canh).

Noodle soups, which are enjoyed for both breakfast and dinner, include phở, rice vermicelli (bún bò Huế, bún mọc, bún ốc, Bún riêu cua, bún suông, etc.), mì (mì Quảng in Quang Nam province), bánh canh, bánh đa cua (in Hai Phong province), nui, and hủ tiếu.

Simple soups, which are thin and broth-like, are generally made from vegetables and spices, and are commonly eaten in ordinary lunches and dinners. Such soups include canh cua rau đay and canh chua cá lóc.

Also, a thick, sweet, porridge-like soup is called chè.

[edit] Medicinal

Many Asian soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. There are many varieties of such tonic soups, ranging from pungent to light in flavour, and from savoury to sweet.[1] Some soups of the same name may consist of different recipes due to regional preferences or differences. Such soups commonly contain one or more meats (typically pork or chicken), vegetables, and medicinal herbs.

The most commonly used herbs, which are believed to be mildly invigorating, restorative, or immune-stimulating in nature, include wild yam (Dioscorea opposita), Astragalus membranaceus, Codonopsis pilosula, Angelica sinensis, wolfberry, and jujube.[2] Ginseng and lingzhi are used less frequently, due to their comparatively higher price.

Many specific recipes for tonic soups using other herbs exist. Some of the best known include:

• Siwu tang (T: 四物湯, S: 四物汤; literally "four substances soup"); contains Angelica sinensis (T: 當歸, S:当归), Paeonia lactiflora (T: 芍藥, S: 芍药), Ligusticum wallichii (川芎), and Rehmannia glutinosa (T: 地黃, S: 地黄)[3]
• Sishen tang (T: 四神湯, S: 四神汤; literally "four-divinity soup"): Usually cooked with slivered pork stomach and known as "Sishen zhudu tang" (T: 四神豬肚湯, S: 四神猪肚汤; literally "four-divinity pig stomach soup")[4]
• Liuwei tang (T: 六味湯, S: 六味汤; literally "six-taste soup"): A sweet soup used for clearing "heat". Ingredients may include Schizonepeta (荊芥), Saposhnikovia divaricata (T: 防風, S: 防风), Chinese bellflower (桔梗), Glycyrrhiza uralensis (甘草), stiff silkworm (T: 僵蠶, S: 僵蚕), and mentha (薄荷)[5], or Astragalus membranaceus (T: 黃芪, S: 黄芪), Atractylodes macrocephala (T: 白朮, S: 白术), Saposhnikovia divaricata (T: 防風, S: 防风), honeysuckle flower (T: 銀花, S: 银花), Dryopteris crassirhizoma (T: 貫眾, S: 贯众), and dried mandarin orange skin (T: 陳皮, 陈皮)([6] or gac (T: 木鱉子, S:木鳖子), Terminalia chebula fruits (T: 訶子, S: 诃子), Glycyrrhiza uralensis (甘草), cardamom (白豆蔻), and lightly cooked rice (微炒大米)[7]
• Bazhen tang (T: 八珍湯, S: 八珍汤; literally "eight-rarity/treasure soup"): When cooked with beaten egg, it is called "Bazhen danhua tang" (T: 八珍蛋花湯, S: 八珍蛋花汤; literally "eight treasure egg drop soup")[8]
• Shiquan tang (T: 十全湯, S: 十全汤; literally "ten-complete soup", or more idiomatically "complete/wholesome soup"): More often known by its full name "Shiquen dabu tang" (T: 十全大補湯, S: 十全大补汤; literally "complete/wholesome great restorative soup")

[edit] Types

• Egg drop soup is a light Chinese soup.
• Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish.
• Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop.
• Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.
• Shark fin soup is a Chinese soup made with shark's fin, crab meat and egg that is often served in banquets.

The Asian soup noodle is a large portion of long noodles served in a bowl of broth. Compare to the western noodle soup, which is more of a soup with small noodle pieces. The former dish is dominated by the carbohydrate while the latter dish is dominated by the soup liquid.

• Phở is a Vietnamese staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours.
• Ramen is a Japanese noodle soup that comes in several varieties
• Thukpa is Tibetan noodle soup, that is more or less the staple (along with butter tea and tsampa)
• Udon soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.

[edit] External links

• Simple Chinese soup recipes
• Chinese Chicken Corn Soup Recipe (PICS)

[edit] See also

• Noodle soup
• Rice congee, a thick soup made from boiled rice
• Jjigae, a category of Korean stews
• Jeongol, another form of Korean stew