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, sweet potato. Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ... A glass of cows milk A goat kid feeding on its mothers milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ... Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ... Binomial name Zea mays L. Maize (Zea mays ssp. ... Binomial name Ipomoea batatas Linnaeus The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. ...

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. Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... Cantonese cuisine (Chinese: 粵菜; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ...

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 cuisine: Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ...

• White broth (白湯): 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.
• Shandong broth (山東湯): 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 (雞湯): The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with licorice root, wolfberry, and other Chinese herbs.

Shoyu (soy sauce) ramen. ...   (Simplified Chinese: ; Traditional Chinese: ; pinyin: Shāndōng; Wade-Giles: Shan-tung) is a coastal province of eastern Peoples Republic of China. ... Jinhua ham (金華火腿, 金华火腿; pinyin:jÄ« huá huó tuí) is a type of dry-cured ham produced in Jinhua city, Zhejiang province of China. ... Shark fin soup A dried shark fin prepared for cooking Shark fins and other shark parts for sale in a chinese pharmacy Shark fin soup (Chinese: é­šç¿…; Jyutping: jyu4 ci3, Mandarin: (Pinyin) Yú Chì / (Wade-Giles) Yü Chih4 ) is a dish commonly served in Chinese restaurants as part of a... Species Glycyrrhiza acanthocarpa Glycyrrhiza aspera Glycyrrhiza astragalina Glycyrrhiza bucharica Glycyrrhiza echinata Glycyrrhiza eurycarpa Glycyrrhiza foetida Glycyrrhiza glabra Glycyrrhiza iconica Glycyrrhiza korshinskyi Glycyrrhiza lepidota Glycyrrhiza pallidiflora Glycyrrhiza triphylla Glycyrrhiza uralensis Glycyrrhiza yunnanensis Ref: ILDIS Version 6. ... Species Lycium barbarum L. Lycium chinense Miller Wolfberry is also another name for the western snowberry, Symphoricarpos occidentalis Goji is also short for Gojira (Godzilla), a popular film series in Japan. ... Herbology is the art of combining medicinal herbs. ...

Japanese

Collectively known as dashi, most Japanese soup bases are flavored primarily with kombu (kelp) and katsuobushi (skipjack tuna). Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Families Alariaceae Chordaceae Laminariaceae Lessoniaceae Phyllariaceae Pseudochordaceae Kelp are large seaweeds (algae), belonging to the brown algae and classified in the order Laminariales. ... Binomial name Katsuwonus pelamis (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ...

• Kelp: Kelp (kombu) is soaked in lukewarm water or simmered to yield a light broth.
• 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.

Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ...

Korean

• Seolleongtang is a milky white thin soup made from slowly boiled ox tail and bones. It is believed to have restorative qualities.

Seollongtang (hangul: 설렁탕; hanja: 雪濃湯) is a Korean soup made from ox or beef bones and meat, salt, and other seasonings. ...

Medicinal soups

Many Asian soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. There are many types of 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. Traditional Chinese medicine shop in Tsim Sha Tsui, Hong Kong. ...

• Siwu tang (四物湯):[2]
• Sishen tang (四神湯): Usually cooked with slivered pork stomach and known as "Sishen zhudu tang" (四神豬肚湯; literally "four god pig stomach soup")[3]
• Luiwei tang (六味湯): A sweet soup used for clearing "heat". 荊芥、防風、桔梗、甘草、僵蠶、薄荷[4], or 黃芪、白術、防風、銀花、貫眾、陳皮[5] or 木鳖子(制), 诃 子, 甘草, 白豆蔻, 大米(微炒)[6]
• Bazhen tang (八珍湯): When cooked with beaten egg, it is called "Bazhen danhua tang" (八珍蛋花湯; literally "eight treasure egg drop soup")[7]
• Shiquen tang (十全湯): More often known by its full name "Shiquen dabu tang" (十全大補湯; literally "complete/wholesome great restorative soup")

Types

• Egg drop soup is a light Chinese soup.
• Ginseng soup is very popular in China and Korea; Ginseng-stuffed chicken in broth is considered as a Korean national dish.
• Hot pot 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 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. A bowl of egg drop soup Egg drop soup (or egg flower soup) is a Chinese soup of beaten eggs, chicken broth, and boiled water. ... Species Panax ginseng - Chinese Ginseng Panax japonicus - Japanese Ginseng Panax pseudoginseng Panax quinquefolius - American Ginseng Panax vietnamensis Panax is a genus of about five or six species of slow-growing perennial plants with fleshy roots, in the family Araliaceae. ... Species Panax ginseng - Chinese Ginseng Panax japonicus - Japanese Ginseng Panax pseudoginseng Panax quinquefolius - American Ginseng Panax vietnamensis Panax is a genus of about five or six species of slow-growing perennial plants with fleshy roots, in the family Araliaceae. ... Raw meats ready to be cooked. ... Miso soup with miso, wakame, shiitake mushrooms and tofu cubes Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... The relative sizes of the Cap (pileus) and Stalk (stipe) vary widely. ... Seaweed-covered rocks in the UK For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... Shark fin soup A dried shark fin prepared for cooking Shark fins and other shark parts for sale in a chinese pharmacy Shark fin soup (Chinese: 魚翅; Jyutping: jyu4 ci3, Mandarin: (Pinyin) Yú Chì / (Wade-Giles) Yü Chih4 ) is a dish commonly served in Chinese restaurants as part of a...

• 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.