Asian Soup

 

Asian soup is a broth-like dish consisting of various dumplings, which is consumed in East Asia. There are no dairy products used in the preparation and the thickening agent used includes refined flours, or starch from a sweet potato.

 

The Asian soups are served as part of the main meal or constitute the entire meal themselves. Hence, they are served with almost no garnish and are substantial in quantity where the liquid part is drunk like any beverage, with the ingredients lying at the bottom being eaten with chopsticks.

 

There are two distinct kinds of soups in Asian culture.The savory soups are classified according to their aroma known as umami in Japan as well as their xian flavor. The feel of the soup is an important part when it comes to classification. The sweet soups are grouped according to their after taste and flavor. Some specific soups are consumed as medicines and are renowned for their invigorating and healing qualities.

 

The ingredients of a Chinese soup may be cooked again to form a lighter broth which is more subtle in taste. This is known as ertang, litearally meaning second soup.

 

 

Asian Soup Recipes: Ingredients and Preparation Overview

The soups make use of specific stocks which vary from culture to culture in East Asia. The commonest Asian soups are based on:-

  • Superior stock- This is the base stock for expensive soups in China. Both wontons and delicacies like the shark fin soup are created with them.
  • Basic broths- Lean pork and chicken are simmered over low heat for hours in order to get a thin broth like soup in China. The soups are usually enhanced by shiitake mushrooms, licorice and Chinese herbs that may have medicinal qualities. The fish based soups are prepared from fried or boiled fish and have a sweet taste. They are milky white in color usually.
  • Dashi- The soups in Japan are collectively known as dashi and contain kelp along with dried tuna. Mirin, a kind of rice wine is often added to the Japanese soups to enhance the taste.
  • Galbitang and Seolleongtang- These are the primary forms of Korean soup which are cooked by boiling beef ribs and oxtail with bones respectively. They are also believed to possess restorative powers.
  • Noodle Soups- These soups are served in Vietnam for breakfast and dinner.
  • Medicinal Soups- They are specific soups prepared with a variety of meats and vegetables containing Chinese herbs. The commonly used medicinal products are ginseng, wild yam and jujube. The taste varies from pungent to lightly savory and sweet.

 

 

Varieties of Asian Soup Recipes

  • Eggdrop Soup- It is prepared from beaten eggs and chicken stock in Chinas. The American- Chinese version is comparatively thick as it uses cornflour and is also known as eggflower soup.
  • Ginseng Soup- Chicken stuffed with ginseng is the main ingredient of the soup which is considered to be the National Dish of Korea.
  • Steamboat- Popularly known as hotpot, this is an East Asian delicacy akin to a stew that is cooked with numerous ingredients on the table top itself.
  • Pho- This is a Vietnamese noodle soup that is cooked with beef bones and sweet spices.
  • Ramen- A popular Japanese form of noodle soup that is widely consumed. The recipe varies from region to region.

 

 

Trivia

The people of Hong Kong consume a particular form of Asian soup made with snake meat as a remedy for common colds.

 

Reference

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