Asian soup
Encyclopedia
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s traditionally prepared and consumed in the cultures of East Asia
East Asia
East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...
. Such soups are usually based solely on broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
s and lacking in dairy products such as milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
or cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
. Thickening for the soups usually consists of refined starches from corn
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
or sweet potato
Sweet potato
The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of...
es.
Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami
Umami
Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...
or "xian" flavor, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui
Tong Sui
Tong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...
are enjoyed for their aroma, mouthfeel
Mouthfeel
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
, and aftertaste
Aftertaste
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a...
. 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.
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.Chinese
There are three basic traditional soup stocks in Chinese cuisineChinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
:
- Superior broth/stock (T: 上湯, S: 上汤): A dark tan broth made from Jinhua hamJinhua hamJinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups...
and chicken. This rich and umami broth is used in the creation of many expensive soups such as shark fin soupShark fin soupShark fin soup is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients.There is controversy over the practice of shark...
or wonton 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, wolfberryWolfberryWolfberry, commercially called goji berry, is the common name for the fruit of two very closely related species: Lycium barbarum and L. chinense , two species of boxthorn in the family Solanaceae...
, and other Chinese herbsChinese herbologyChinese Herbology is the theory of Traditional Chinese herbal therapy, which accounts for the majority of treatments in Traditional Chinese medicine ....
. - Pork broth (T: 瘦肉湯, S: 瘦肉汤): Lean pork is used most often as the soup base for long-simmered Chinese soups, called 老火湯 in Cantonese. This soup base is often simmered over low heat for several hours with other roots, dried herbs, vegetables, and edible fungi like shiitake mushroom, white fungus, or wood earWood earWood ear, or 木耳 , can refer to two different closely related species of edible fungus used primarily in Asian cuisine; these are commonly sold in Asian markets shredded and dried....
. The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health-benefiting functions of the soup. - White broth (T: 白湯, S: 白汤): Made from lightly blanched pork bones that have been vigorously boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramenRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
soups. - Fish broth (T: 魚湯, S: 鱼汤): Made from fish that have been fried and boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and sweet umami taste.
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as ertang(二湯, Pinyin:èr tāng, lit. second soup).
Japanese
Collectively known as dashi, most Japanese soup bases are flavored primarily with kombu (kelpKelp
Kelps are large seaweeds belonging to the brown algae in the order Laminariales. There are about 30 different genera....
) and shavings from dried skipjack tuna (katsuobushi
Katsuobushi
is the Japanese name for dried, fermented, and smoked skipjack tuna .Shaved Katsuobushi and dried kelp - kombu - are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine.Katsuobushi's distinct umami flavor comes from its high...
). They are soaked or simmered to release the umami flavours of the shavings, and the resulting broth is strained. Mirin
Mirin
is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...
is occasionally added to the broth to further enhance the taste of the broth.
- Kelp: Kelp (kombuKombuKombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
) is soaked in lukewarm water or simmered to yield a light broth. - Niboshi: made by soaking or boiling dried sardines (niboshiNiboshiNiboshi are Japanese dried baby sardines . They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods....
) in water. The heads and entrails are usually pinched off prior to soaking, to prevent bitterness. - Shiitake dashi: made by soaking dried shiitake mushrooms in water.
Korean
- SeolleongtangSeolleongtangSeolleongtang or Sul Lung Tang is a Korean broth soup made from ox bones , brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions...
(설렁탕) is a milky white thin soup made from slowly boiled oxtailOxtailOxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or...
and bones. It is believed to have restorative qualities. - GalbitangGalbitangGalbitang is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or "galbi" also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk...
(갈비탕) is made from boiled beef ribs (갈비).
American Chinese cuisine
In American-Chinese restaurantsAmerican Chinese cuisine
American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the original Chinese cuisine.-History:...
some of the most popular soups are: egg drop soup
Egg drop soup
Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added...
, hot and sour soup
Hot and sour soup
Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases the soup contains ingredients to make it both spicy and sour.-United States:Soup preparation may use chicken or pork broth, or may be meat-free...
, wonton soup, and chicken with corn soup.
Korean
- YukgaejangYukgaejangYukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine...
(육계장) is a spicy red soup made with beef strips, red pepper, and assorted vegetables (usually green and white onions, bean sprouts, among others); many variations include egg and riceRice noodlesRice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.Rice noodles...
or cellophane noodlesCellophane noodlesCellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
dropped into the soup, and sometimes shrimp and other pieces of seafoodSeafoodSeafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
. Of the spicy Korean soups, 육계장 is very popular among both Koreans and non-Koreans. - Miyeok gukMiyeok gukMiyeok guk is a Korean soup made from the sea vegetable miyeok. It comprises two words: miyeok, the Korean word for the sea vegetable; and guk, meaning "soup."...
(미역국) is a soup made from boiled sliced beef and miyeok (popularized as wakameWakame, Undaria pinnatifida, or Miyeok in Korean, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads....
in Japanese). 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. - Tteok gukTteok gukTteokguk is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup with thinly sliced rice cakes . It is tradition to eat tteokguk on New Year's day because it is believed to grant the consumer luck for the forthcoming year and gain an...
(떡국) is a soup made with slices of rice cake. The base is usually beef or anchovy (멸치) stock along with the rice cake slices, and most variations also have sliced green onions, eggs dropped into the soup, and are usually served with strips or pieces of laver (김; many variations will be baked or fried and salted/seasoned). 떡국 is traditionally served on the lunar New Year, but is a favorite during the colder months. - DoenjangDoenjangDoenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
(된장) is a bean paste soup base. Usually served with at least tofu and green onions, many variations include other ingredients (including various meats or fishes but usually not egg, potatoes, and other vegetables). Miso is a less-concentrated, much simpler version of 된장. - Sundubu jjigaeSundubu jjigaeSundubu jjigae is a hot and spicy jjigae dish made with uncurdled dubu , seafood , vegetables, mushrooms, onion, scallions, and gochujang or gochu garu in Korean cuisine. A raw egg is put in the jjigae while it is still boiling...
(순두부 찌개) is a spicy red stew (not so much a soup) very similar in ingredients and preparation to 육계장, but has dropped tofu (i.e. not the firm kind, but uncurdled tofu, called sundubu in Korean) as a primary ingredient in addition to everything else, and will tend to favor seafood ingredients more heavily than meats. Usually served scalding hot and with the balance in favor of ingredients over fluid, 순두부 찌개 is also different from 육계장 in that the egg yolk is often placed in the soup intact (as opposed to the usual dropped egg technique in which the egg white and the egg yolk are broken up within the soup and thus cook within the soup in pieces, not as a single piece).
Vietnamese
Noodle soups, which are enjoyed for both breakfast and dinner, include phở
PHO
PHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
, rice vermicelli
Rice vermicelli
Rice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
(bún bò Huế
Bun Bo Hue
Bún bò Huế or more specifically, bún bò giò heo is a popular Vietnamese soup rice vermicelli dish. The predominant flavor is of lemon grass.-Features:...
, bún mọc, bún ốc, Bún riêu
Bún riêu
Bún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc....
cua, bún suông, etc.), mì
MI
- Business :*Management information, a part of the internal controls of a business*Mortgage insurance, or mortgage guaranty, an insurance policy which compensates lenders or investors for losses due to the default of a mortgage loan* a stock ticker for M&I Bank...
(mì Quảng
Mi quang
Mì Quảng , is a Vietnamese noodle dish that is originated from the provinces of Quang Nam and Da Nang, in the South Central Coast of Vietnam. In the region, it is one of the most popular dishes, and it is served in various occasions such as family party, death anniversary, and Tết...
in Quang Nam province), bánh canh
Banh canh
Bánh canh is a thick Vietnamese noodle that can be made from a mixture of rice and tapioca flour. In bánh canh soup dishes, the noodles are combined with one of several soup bases, such as:...
, bánh đa cua (in Hai Phong province), nui
Nui
Nui is an atoll and one of nine districts of the Pacific Ocean state of Tuvalu. It has a land area of 3.37 km² and a population of 548 .-Geography:Nui consists of at least 21 islets...
, 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 chua rau đay and canh chua cá lóc
Canh chua
Canh chua is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes , and bean sprouts, in a tamarind-flavored broth...
.
Hotpot is also a popular traditional soup in Vietnam, including mushroom hotpot which was popularized by the Ashima Restaurant chain in Vietnam.
Also, a thick, sweet, porridge-like soup is called chè
Chè
Chè is a Vietnamese term that refers to any traditional Vietnamese sweet dessert soup or pudding.As such, it may, with the addition of qualifying adjectives, refer to a wide variety of distinct soups or puddings, which may be served either hot or cold...
.
Medicinal
Many Asian soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicineTraditional Chinese medicine
Traditional Chinese Medicine refers to a broad range of medicine practices sharing common theoretical concepts which have been developed in China and are based on a tradition of more than 2,000 years, including various forms of herbal medicine, acupuncture, massage , exercise , and dietary therapy...
. There are many varieties of such tonic soups, ranging from pungent to light in flavour, and from savoury to sweet. 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
Dioscorea opposita
Dioscorea opposita is a type of yam that may be eaten raw....
), Astragalus membranaceus, Codonopsis pilosula
Codonopsis pilosula
Codonopsis pilosula , also known as dang shen or poor man's ginseng, is a perennial species of flowering plant native to Northeast Asia and Korea and usually found growing around streambanks and forest openings under the shade of trees....
, Angelica sinensis
Angelica sinensis
Angelica sinensis, commonly known as "dong quai" or "female ginseng" is a herb from the family Apiaceae, indigenous to China.-Chinese:...
, wolfberry
Wolfberry
Wolfberry, commercially called goji berry, is the common name for the fruit of two very closely related species: Lycium barbarum and L. chinense , two species of boxthorn in the family Solanaceae...
, and jujube
Jujube
Ziziphus zizyphus , commonly called jujube , red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.-Distribution:Its precise natural distribution is uncertain due to extensive cultivation,...
. Ginseng
Ginseng
Ginseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
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:
- Sijunzi tang (T: 四君子湯, literally "four nobles soup"); contains Panax ginseng (人參) Atractylodes macrocephala (白朮), Fu LingWolfiporia extensaWolfiporia extensa Ginns is a fungus in the Polyporaceae family. It is a wood-decay fungus but has a terrestrial growth habit. It is notable in the development of a large, long-lasting underground sclerotium that resembles a small coconut...
(茯苓), and GlycyrrhizaGlycyrrhizaGlycyrrhiza is a genus of about 18 accepted species in the legume family , with a subcosmopolitan distribution in Asia, Australia, Europe, and the Americas....
uralensis (甘草) - Siwu tang (T: 四物湯, S: 四物汤; literally "four substances soup"); contains Angelica sinensisAngelica sinensisAngelica sinensis, commonly known as "dong quai" or "female ginseng" is a herb from the family Apiaceae, indigenous to China.-Chinese:...
(T: 當歸, S:当归), Paeonia lactifloraPaeonia lactifloraPaeonia lactiflora, also Chinese Peony , and common garden peony is a herbaceous perennial flowering plant in the family Paeoniaceae, native to central and eastern Asia from eastern Tibet across northern China to eastern Siberia...
(T: 芍藥, S: 芍药), LigusticumLigusticumLigusticum is a genus of about 25 species of flowering plants in the family Apiaceae, native to cool temperate regions of the Northern Hemisphere. Its name is believed to derive from the Italian region of Liguria....
wallichii (川芎), and RehmanniaRehmanniaRehmannia is a genus of six species of flowering plants in the order Lamiales, endemic to China.The genus was included in the family Scrophulariaceae or Gesneriaceae in some older classifications. The current placement of the genus is in neither Scrophulariaceae s.s. nor Plantaginaceae s.l....
glutinosa (T: 地黃, S: 地黄) - 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"); contains Dioscorea oppositaDioscorea oppositaDioscorea opposita is a type of yam that may be eaten raw....
(淮山/山藥), Lotus seedLotus seedLotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese medicine and in Chinese desserts. The seeds are most commonly sold in the...
(Nelumbo nuciferaNelumbo nuciferaNelumbo nucifera, known by a number of names including Indian Lotus, Sacred Lotus, Bean of India, or simply Lotus, is a plant in the monogeneric family Nelumbonaceae...
)(蓮子), Fu LingWolfiporia extensaWolfiporia extensa Ginns is a fungus in the Polyporaceae family. It is a wood-decay fungus but has a terrestrial growth habit. It is notable in the development of a large, long-lasting underground sclerotium that resembles a small coconut...
(茯苓), and Euryale feroxEuryale feroxEuryale ferox is the only species in the genus Euryale. It is a flowering plant classified in the water lily family, Nymphaeaceae, although it is occasionally regarded as a distinct family Euryalaceae...
seeds (芡實) - Liuwei tang (T: 六味湯, S: 六味汤; literally "six-taste soup"): A sweet soup used for clearing "heat". Ingredients may include:
- Cantonese restorative (廣東清補凉): The TCM version of Sâm bổ lượng, which contains Dioscorea oppositaDioscorea oppositaDioscorea opposita is a type of yam that may be eaten raw....
(淮山/山藥), Lilium lancifoliumLilium lancifoliumLilium lancifolium is a species of lily native to northern and eastern Asia, including Japan. It is one of several species of lily to which the common name Tiger lily is applied, and is the species most widely known by this name....
bulb (百合) Polygonatum odoratumPolygonatum odoratumPolygonatum odoratum, commonly known as Angular Solomon's-seal or Scented Solomon's-seal, is a plant species of the genus Polygonatum...
(玉竹), Lotus seedLotus seedLotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese medicine and in Chinese desserts. The seeds are most commonly sold in the...
(Nelumbo nuciferaNelumbo nuciferaNelumbo nucifera, known by a number of names including Indian Lotus, Sacred Lotus, Bean of India, or simply Lotus, is a plant in the monogeneric family Nelumbonaceae...
)(蓮子), Euryale feroxEuryale feroxEuryale ferox is the only species in the genus Euryale. It is a flowering plant classified in the water lily family, Nymphaeaceae, although it is occasionally regarded as a distinct family Euryalaceae...
seeds (芡實), and either one of Dimocarpus longan fruit (龍眼) or Ziziphus zizyphus(紅棗) - Houke Zhizhang (喉科指掌:卷二): SchizonepetaSchizonepetaSchizonepeta or Japanese Catnip. It should not be confused with the true catnips of the genus Nepeta known for their euphoria-inducing effect on domestic cats....
(荊芥), Saposhnikovia divaricata (T: 防風, S: 防风), Chinese bellflowerChinese bellflowerPlatycodon grandiflorus is a species of perennial flowering plant of the family Campanulaceae and the only member of the genus Platycodon . This species is known as platycodon or Chinese bellflower...
(桔梗), GlycyrrhizaGlycyrrhizaGlycyrrhiza is a genus of about 18 accepted species in the legume family , with a subcosmopolitan distribution in Asia, Australia, Europe, and the Americas....
uralensis (甘草), stiff silkwormBombyx moriThe silkworm is the larva or caterpillar of the domesticated silkmoth, Bombyx mori . It is an economically important insect, being a primary producer of silk...
(T: 僵蠶, S: 僵蚕), and menthaMenthaMentha is a genus of flowering plants in the family Lamiaceae . The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally...
(薄荷), - Yupingfeng formulation derivative (玉屏风散加味): Astragalus membranaceus (T: 黃芪, S: 黄芪), AtractylodesAtractylodesAtractylodes is a genus in the plant family Asteraceae.-Medicinal uses:Some species, including Atractylodes lancea and A. macrocephala , are used in traditional Chinese medicine.-Species:*Atractylodes carlinoides...
macrocephala (T: 白朮, S: 白术), Saposhnikovia divaricata (T: 防風, S: 防风), honeysuckleHoneysuckleHoneysuckles are arching shrubs or twining vines in the family Caprifoliaceae, native to the Northern Hemisphere. There are about 180 species of honeysuckle, 100 of which occur in China; Europe, India and North America have only about 20 native species each...
flower (T: 銀花, S: 银花), Dryopteris crassirhizoma (T: 貫眾, S: 贯众), and dried mandarin orangeMandarin orangeThe orange, also known as the ' or mandarine , is a small citrus tree with fruit resembling other oranges. Mandarin oranges are usually eaten plain or in fruit salads...
skin (T: 陳皮, 陈皮) - GacGacMomordica cochinchinensis is a Southeast Asian fruit found throughout the region from Southern China to Northeastern Australia.-Etymology:It is commonly known as gac, from the Vietnamese gấc or quả gấc...
(T: 木鱉子, S:木鳖子), Terminalia chebulaTerminalia chebulaTerminalia chebula is a species of Terminalia, native to southern Asia from India and Nepal east to southwestern China , and south to Sri Lanka, Malaysia and Vietnam.It is a deciduous tree growing to tall, with a trunk up to in diameter...
fruits (T: 訶子, S: 诃子), Glycyrrhiza uralensisGlycyrrhiza uralensisGlycyrrhiza uralensis, also known as Chinese liquorice, is a flowering plant native to Asia, which is used in traditional Chinese medicine.- Medicinal uses :...
(甘草), cardamomElettariaElettaria is a genus of one or two species of cardamoms, native to southeastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where it grows in tropical rainforests.-Species:...
(白豆蔻), and lightly cooked riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
(微炒大米)
- Cantonese restorative (廣東清補凉): The TCM version of Sâm bổ lượng, which contains Dioscorea opposita
- 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 flower soup"). This formulation is the combination of Si zhunzi tang (四君子湯) and Siwu tang (四物湯).
- 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"). This formulation is an extension of Bazhen tang (八珍湯) with the addition of Cinnamomum aromaticum (肉桂) and Astragalus propinquusAstragalus propinquusAstragalus propinquus also known as huáng qí or běi qí , huáng hua huáng qí , is a flowering plant in the family Fabaceae. It is one of the 50 fundamental herbs used in traditional Chinese medicine. It is a perennial plant and it is not listed as being threatened.- Herbalism :A...
(黃芪)
Types
- Egg drop soupEgg drop soupEgg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added...
is a light ChineseChinese cuisineChinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
soup. - GinsengGinsengGinseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
soup is very popular in China and KoreaKoreaKorea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
; samgyetangSamgyetangSamgyetang is a variety of guk or Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "ginseng chicken soup" in English...
(ginsengGinsengGinseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
-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 soupMiso soupis a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.-Miso paste:...
is a light broth containing misoMisois a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
. It is usually served at breakfast in Japan and sometimes includes tofu, mushroomMushroomA mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s, seaweedSeaweedSeaweed is a loose, colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae...
, or green onionsScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
. - Shark fin soupShark fin soupShark fin soup is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients.There is controversy over the practice of shark...
is a ChineseChinese cuisineChinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
soup made with shark's fin, crab meat and egg that is often served in banquets. - Dried tofu skin soup With ShiitakeShiitakeThe Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
mushrooms and dried oysterOysterThe word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified....
s. Base of soup from pork ribs and/or chicken broth.
The Asian soup noodle is a large portion of long noodles served in a bowl of broth. In comparison, western noodle soup 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.
- PhởPHOPHO may refer to:* Primary Health Organisation* Potentially hazardous object, an asteroid or comet that could potentially collide with Earth...
is a VietnameseCuisine of VietnamVietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce and paste, soy paste, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves...
staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours. - RamenRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
is a Japanese noodle soup that comes in several varieties. - ThukpaThukpaThukpa is a Tibetan noodle soup, usually served with meat. It is popular in Tibet, Bhutan, Nepal, and also in the states of Sikkim, Ladakh, Arunachal Pradesh and some other parts of India. The food is widely available in restaurants in these regions...
is TibetTibetTibet is a plateau region in Asia, north-east of the Himalayas. It is the traditional homeland of the Tibetan people as well as some other ethnic groups such as Monpas, Qiang, and Lhobas, and is now also inhabited by considerable numbers of Han and Hui people...
an noodle soup, that is more or less the staple (along with butter teaButter teaButter tea, also known as po cha , cha süma , Mandarin Chinese: sūyóu chá or goor goor in local Ladakhi terms, is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made from tea leaves, yak butter, and salt.-Usage:Drinking butter tea is a...
and tsampaTsampaTsampa is a Tibetan staple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour and sometimes also wheat flour or rice flour...
). - UdonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.
See also
- Noodle soupNoodle soupNoodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh noodle is used in soup in certain parts of Europe , and in northern China; usually, it is served for breakfast...
- Rice congeeRice congeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
, a thick soup made from boiled rice - JjigaeJjigaeJjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...
, a category of Korean stews - JeongolJeongolJeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient , while jeongol usually contain a...
, another form of Korean stew - Medicinal mushroomsMedicinal mushroomsMedicinal mushrooms are mushrooms, or mushroom extracts, that are used or studied as possible treatments for diseases. Lentinula edodes , Grifola frondosa , Ganoderma lucidum , and Cordyceps, have a history of medicinal use spanning millennia in parts of Asia...