Soups in East Asian culture 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. They are usually based solely on
broths and lacking in dairy products such as
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
or
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
. If thickened, the thickening usually consists of refined starches from
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
or
sweet potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
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 or "''xian''" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as ''
tong sui'' are enjoyed for their aroma,
mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is ...
, and
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 fe ...
. 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.
In Chinese language,
noodle soups are generally considered a noodle dish instead of a soup, as evidenced by the fact that they are called "soup noodles" (湯麵), with 'soup' being an adjective, in contrast with "dry noodles" (乾麵).
Cultural significance
Many soups are consumed as a partial restorative and heavily linked with theories from
traditional Chinese medicine
Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China. It has been described as "fraught with pseudoscience", with the majority of its treatments having no logical mechanism of action ...
. Exotic rarities like
tiger penis soup
Tiger penis soup () is a Chinese soup prepared with tiger penis. It is typically an expensive dish, due to the rarity of tiger penis. In some cultures and countries, people believe that the dish can enhance male virility—a notion that has not b ...
fall in this category. 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.
Traditional soup bases
Chinese
There are several basic traditional soup stocks in
Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
:
* (): A basic chicken broth that is used in creating most Chinese soups. This broth is sometimes fortified with
liquorice
Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted.
The liqu ...
root, red dates,
wolfberry
Goji, goji berry, or wolfberry () is the fruit of either ''Lycium barbarum'' or ''Lycium chinense'', two closely related species of Lycium, boxthorn in the nightshade family, Solanaceae. ''L. barbarum'' and ''L. chinense'' fruits ar ...
, and other
Chinese herbs
Chinese herbology () is the theory of traditional Chinese herbal therapy, which accounts for the majority of treatments in traditional Chinese medicine (TCM). A ''Nature'' editorial described TCM as "fraught with pseudoscience", and said that t ...
.
* (): A lean pork broth, which is often used as the soup base for long-simmered Chinese soups (called 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 ear
Wood-ear or tree ear (, Korean: 목이 버섯), also translated wood jellyfish or , can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried.
* ''Auricularia he ...
. The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health benefits of the soup.
* (): 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 deep flavor.
* ( ): Made from fish that have been fried and boiled for several hours, creating a white milky broth. This broth has a rich feel, and sweet umami taste.
* (): A broth made using the bones, meat offcuts, or skin of either pork, duck, or chicken. A commonly broth used for simple flavouring of common dishes.
*Refined broth/stocks:
** (): A dark tan broth made from
Jinhua ham
Jinhua ham () is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and ...
, pork, and chicken that has been slowly simmered to finish. This rich and umami broth is used in the creation of many expensive soups such as
shark fin soup
Shark fin soup is a traditional soup or stewed dish served in parts of China, Taiwan, and Southeast Asia. The shark fins provide texture, while the taste comes from the other soup ingredients. It is commonly served at special occasions such as ...
or
wonton soup.
** (): A filtered white broth made through vigorous boiling of bones and chicken that has been clarified using pureed or finely minced chicken breast meat. Repeating the clarification and infusion process with more minced chicken produces a double-clarified broth ( ). The white broth can also be clarified using egg white or blood but the taste will not be optimal. Used in the
Sichuan dish ().
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as ().
Japanese
Collectively known as ''dashi'', most Japanese soup bases are flavoured primarily with ''kombu'' (
kelp) and
shavings from dried skipjack tuna (
katsuobushi
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as .
Shaved ''katsuobushi'' and dried ke ...
). They are soaked or simmered to release the umami flavours of the shavings, and the resulting broth is strained.
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
is occasionally added to the broth to further enhance the taste of the broth.
*: Kelp () is soaked in lukewarm water or simmered to yield a light broth.
*: made by soaking or boiling dried sardines () in water. The heads and entrails are usually pinched off prior to soaking, to prevent bitterness.
*: made by soaking dried
shiitake mushrooms in water.
Korean
Korean broth is collectively known as (K: T: ). Although the literal definition is meaty water, can be used to include broth made by vegetable equivalent. Each kinds of broth will be used for diverse range of Korean soup.
* () is a clear broth made from boiling dried Korean anchovies. (
kelp) could be boiled together to enhance its flavour. It is most common type of broth that can be used for most of the simple Korean soup and noodle dishes.
* means a clear broth from boiling meat, which could be beef, chicken, or pork. It is often used to replace the basic to give more flavour.
* is a milky broth made from boiling bones for a long period of time. It is often used to make hearthy and meaty Korean soup such as ().
* () is a clear broth from Korean traditional kimchi, not boiled. Most of those kimchi broth used are those with less pepper powder. The typical example is from sliced Chinese radish called (), which is often used to make cold noodle dishes.
Indonesian
![Sayur asem Lembang](https://upload.wikimedia.org/wikipedia/commons/4/45/Sayur_asem_Lembang.JPG)
In
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
, there are numbers of traditional soup-bases to create ''kuah'' (soup or stock); either acquired from vegetables, spices, meat or bones.
*''
Santan'' is a rich and creamy thin white soup made from
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
. It is made by squeezing grated coconut flesh to acquire its oily juice. Thick coconut milk is usually used to make thicker sauce, while thin coconut milk are used to create soup. Sometimes
turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...
is added to create golden-yellowish colour. Example of Indonesian traditional soups that employs coconut milk as soup-base is ''
sayur lodeh
Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.
Ingredients
Common ingredients are young unripe jackfruit, eggplant, chayote, ''melinjo'' ...
'' and several variants of ''
sotos''.
*''
Kuah asam'' is a light, fresh and sour thin soup made from ''asam jawa'' (
tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...
) juice. Example of soup employing tamarind is ''
sayur asem
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
The sweet and sour flavour of this dish is considered refreshing and ...
'', vegetables stew in tamarind soup.
*''Kuah cuka'', another variant of sour-tasting soup that simply using
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...
instead of tamarind. Usually employed to create seafood soups.
*''Sayur bening'' literary means "clear soup", it is lightly seasoned only with small amount of garlic, shallot, and ''
temu kunci
''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from Chi ...
''. Example of clear
vegetable soup is ''sayur bayam'' (spinach soup) and ''sayur oyong'' (okra soup).
*''Kaldu'' in Indonesian cuisine refer to
broth or stock acquired from boiling meat and/or bones. The broth might be acquired from chicken, beef and mutton. Example of Indonesian soup that employ ''kaldu'' (meat broth) is ''
sop buntut
Oxtail soup is a soup made with beef tails. The use of the word " ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxta ...
'' and ''
bakso'' (meatball noodle soup).
Soups
The soup bases are used to cook a large variety of soups
American Chinese cuisine
In
American-Chinese restaurants some of the most popular soups are:
egg drop soup
Egg drop soup ( zh , t= , p=Dànhuātāng , lit=egg flower soup ) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The soup ...
,
hot and sour soup
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as ''hulatang'' or "pepper hot soup" (胡辣汤).
North America Un ...
,
wonton soup, and chicken with corn soup.
Korean
*
Yukgaejang
''Yukgaejang''
* (, 肉개醬) or spicy beef soup 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 w ...
(육개장) 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
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
or
cellophane noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
dropped into the soup, and sometimes shrimp and other pieces of
seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
. Of the spicy Korean soups, 육개장 is very popular among both Koreans and non-Koreans.
*
Miyeok guk (미역국) is a soup made from boiled sliced beef and ''miyeok'' (popularized as
wakame 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 guk
Tteokguk
* () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk' ...
(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 favourite during the colder months.
*
Doenjang jjigae
Doenjang-jjigae (Korean: 된장찌개; Korean: wen.dʑaŋ.t͈ɕi.ɡɛ, referred to in English as soybean paste stew, is a Korean traditional ''jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and a ...
(된장 찌개) 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 jjigae
''Sundubu-jjigae''
* (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, m ...
(순두부 찌개) is a spicy red stew (not so much a soup) very similar in ingredients and preparation to 육개장, but has dropped tofu (i.e. not the firm kind, but uncurdled tofu, called
sundubu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm' ...
in Korean) as a primary ingredient in addition to everything else, and will tend to favour seafood ingredients more heavily than meats. Usually served scalding hot and with the balance in favour of ingredients over fluid, 순두부 찌개 is also different from 육개장 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).
Indonesian
![Soto ayam](https://upload.wikimedia.org/wikipedia/commons/0/05/Soto_ayam.JPG)
Indonesian soups are known to be flavoursome with generous amount of ''
bumbu
Bumbu is a municipality (''Communes of Kinshasa, commune'') in the Funa (district), Funa district of Kinshasa, the capital city of the Democratic Republic of the Congo.
The town is in the hilled southern portion of Kinshasa and settlement there ...
'' spice mixture. Indonesian cuisine has a diverse variety of soups.
Some Indonesian soups may be served as a separate whole meal,
while others are lighter.
Generally Indonesian soups and stews are grouped into three major groups with numbers of variants in between.
#''
Soto'' refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
-base soup, example includes ''
soto ayam''.
#''Sayur'' refer to traditional vegetables stews, such as ''
sayur asem
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
The sweet and sour flavour of this dish is considered refreshing and ...
''.
#''Sop'' or ''sup'' usually refer to soups derived from western influences, such as ''
sop buntut
Oxtail soup is a soup made with beef tails. The use of the word " ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxta ...
''.
Nepalese
*
Kwāti is a mixed soup of nine types of sprouted beans—black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean. It is eaten as the special dish on the full moon day of August.
Vietnamese
Vietnamese cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...
features two basic categories of soup: noodle soups and broths (Vietnamese:
canh).
Noodle soups are enjoyed for both breakfast and dinner. Popular noodle soups include ''
phở'',
rice vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather ...
(''
bún bò Huế
''Bún bò Huế'' (pronounced ) or ''bún bò'' () is a popular Vietnamese rice noodle (''bún'') dish with sliced beef (''bò''), chả lụa, and sometimes pork knuckles. The dish originates from Huế, a city in central Vietnam associated wi ...
'', ''bún mọc'', ''
bún ốc
B, or b, is the second letter of the Latin-script alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is '' bee'' (pronounced ), plural ''bees''. It r ...
'', ''
Bún riêu
''Bún riêu'' is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of ''bún riêu'', including ''bún riêu cua'' (minced crab), ''bún riêu cá'' (fish) and ''bún riêu ốc'' (snail). Vietweek Ma ...
cua'', ''
bún suông'', etc.), ''
mì
''Mì'' or ''mi'' is a Vietnamese term for yellow wheat noodles. It can also refer to egg noodles. They were brought over to Vietnam as wonton noodles by Chinese immigrants. The Vietnamese version of wonton noodles is ''mì hoành thánh''. The n ...
'' (''
mì Quảng
''Mì Quảng'' (also spelled ''mỳ Quảng''), literally "Quảng noodle", is a Vietnamese noodle dish that originated from Quảng Nam Province in central Vietnam. In the region, it is one of the most popular and nationally recognized food ite ...
'' in
Quảng Nam Province), ''
bánh canh'', ''
bánh đa cua
In Vietnamese, the term ''bánh'' ( or , Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, ''b ...
'' (in
Hai Phong
Haiphong ( vi, Hải Phòng, ), or Hải Phòng, is a major industrial city and the third-largest in Vietnam. Hai Phong is also the center of technology, economy, culture, medicine, education, science and trade in the Red River delta.
Haiphong wa ...
province), ''
nui'', and ''
hủ tiếu
or is a dish eaten in Vietnam as breakfast. It may be served either as a soup () or dry with no broth ().
became popular in the 1960s in Southern Vietnam, especially in Saigon. The primary ingredients of this dish are pork bones, mixed wit ...
''.
Broths are thin and generally made from vegetables and spices. They are typically eaten over steamed rice in ordinary lunches and dinners. Common broths include ''
canh chua rau đay'' and ''
canh chua cá lóc''.
Hot pot () is a popular traditional soup in Vietnam. Mushroom hot pot was popularized by the Ashima Restaurant chain in Vietnam.
A thick, sweet, porridge-like soup called ''
chè'' is eaten as a snack.
Medicinal
The most commonly used herbs, which are believed to be mildly invigorating, restorative, or immune-stimulating in nature, include wild yam (''
Dioscorea polystachya''), ''
Astragalus membranaceus
''Astragalus propinquus'' (syn. ''Astragalus membranaceus'', commonly known as Mongolian milkvetch in English; 'Хунчир' in Mongolian; ''huáng qí'' (), ''běi qí'' () or ''huáng huā huáng qí'' (), in Mongolia, is a flowering plant i ...
'', ''
Codonopsis pilosula
''Codonopsis pilosula'', also known as ''Dangshen'' (), is a perennial species of flowering plant in the bellflower family. It is native to Asia, where it grows in forests, meadows, and scrub.[Angelica sinensis
''Angelica sinensis'', commonly known as ''dong quai'' () or female ginseng, is a herb belonging to the family Apiaceae, indigenous to China. ''Angelica sinensis'' grows in cool high altitude mountains in East Asia. The yellowish brown root of th ...]
'',
wolfberry
Goji, goji berry, or wolfberry () is the fruit of either ''Lycium barbarum'' or ''Lycium chinense'', two closely related species of Lycium, boxthorn in the nightshade family, Solanaceae. ''L. barbarum'' and ''L. chinense'' fruits ar ...
, and
jujube.
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 are:
*Sijunzi tang (T: 四君子湯, literally "four nobles soup"); contains ''
Panax ginseng'' (人參) ''
Atractylodes macrocephala
''Atractylodes macrocephala'' Koidz., bái zhú 白术 is a species of ''Atractylodes'' that grows in central China. The roots are consumed as a Chinese herbal medicine.
Description
''Atractylodes macrocephala'' are herbs that reach a size of 20 ...
'' (白朮), ''
Fu Ling
''Wolfiporia extensa'' (Peck) Ginns ('' syn.'' ''Poria cocos'' F.A.Wolf) is a fungus in the family Polyporaceae. It is a wood-decay fungus but has a subterranean growth habit. It is notable in the development of a large, long-lasting undergroun ...
'' (茯苓), and ''
Glycyrrhiza uralensis'' (甘草)
*Siwu tang (T: 四物湯, S: 四物汤; literally "four substances soup"); contains ''
Angelica sinensis
''Angelica sinensis'', commonly known as ''dong quai'' () or female ginseng, is a herb belonging to the family Apiaceae, indigenous to China. ''Angelica sinensis'' grows in cool high altitude mountains in East Asia. The yellowish brown root of th ...
'' (T: 當歸, S:当归), ''
Paeonia lactiflora
''Paeonia lactiflora'' (Chinese peony, Chinese herbaceous peony, or common garden peony) is a species of herbaceous perennial flowering plant in the family Paeoniaceae, native to central and eastern Asia from eastern Tibet across northern Chi ...
'' (T: 芍藥, S: 芍药), ''
Ligusticum wallichii
''Ligusticum striatum'' (syn. ''L. wallichii'') is a flowering plant native to India, Kashmir, and Nepal in the carrot family best known for its use in traditional Chinese medicine where it is considered one of the 50 fundamental herbs. It is k ...
'' (川芎), and ''
Rehmannia
''Rehmannia'' is a genus of seven species of flowering plants in the order Lamiales and family Orobanchaceae, endemic to China. It has been placed as the only member of the monotypic tribe Rehmannieae, but molecular phylogenetic studies suggest t ...
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 polystachya'' (淮山/山藥),
Lotus seed
A lotus seed or lotus nut is the seed of plants in the genus ''Nelumbo'', particularly the species ''Nelumbo nucifera''. The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich con ...
(''
Nelumbo nucifera
''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often re ...
'')(蓮子), ''
Fu Ling
''Wolfiporia extensa'' (Peck) Ginns ('' syn.'' ''Poria cocos'' F.A.Wolf) is a fungus in the family Polyporaceae. It is a wood-decay fungus but has a subterranean growth habit. It is notable in the development of a large, long-lasting undergroun ...
'' (茯苓), and ''
Euryale ferox'' 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:
**
Guangdong Qingbuliang (廣東清補凉): A Cantonese restorative which contains ''
Dioscorea polystachya'' (淮山/山藥), ''
Lilium lancifolium
''Lilium lancifolium'' (syn. ''L. tigrinum'') is an Asian species of lily, native to China, Japan, Korea, and the Russian Far East. It is widely planted as an ornamental because of its showy orange-and-black flowers, and sporadically occurs as a ...
'' bulb (百合) ''
Polygonatum odoratum
''Polygonatum odoratum'' ( syn. ''P. officinale''), the angular Solomon's seal or scented Solomon's seal, is a species of flowering plant in the family Asparagaceae, native to Europe, the Caucasus, Siberia, the Russian Far East, China, Mongolia ...
'' (玉竹),
Lotus seed
A lotus seed or lotus nut is the seed of plants in the genus ''Nelumbo'', particularly the species ''Nelumbo nucifera''. The seeds are used in Asian cuisine and traditional medicine. Mostly sold in dried, shelled form, the seeds contain rich con ...
(''
Nelumbo nucifera
''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often re ...
'')(蓮子), ''
Euryale ferox'' 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): ''
Schizonepeta
''Schizonepeta'' (Japanese catnip) is a genus of herbs. It should not be confused with the true catnips of the genus '' Nepeta'' (also Lamiaceae) known for their euphoria-inducing effect on domestic cats.
Used as a medicinal herb, ''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),
**Yupingfeng formulation derivative (玉屏风散加味): ''
Astragalus membranaceus
''Astragalus propinquus'' (syn. ''Astragalus membranaceus'', commonly known as Mongolian milkvetch in English; 'Хунчир' in Mongolian; ''huáng qí'' (), ''běi qí'' () or ''huáng huā huáng qí'' (), in Mongolia, is a flowering plant i ...
'' (T: 黃芪, S: 黄芪), ''
Atractylodes macrocephala
''Atractylodes macrocephala'' Koidz., bái zhú 白术 is a species of ''Atractylodes'' that grows in central China. The roots are consumed as a Chinese herbal medicine.
Description
''Atractylodes macrocephala'' are herbs that reach a size of 20 ...
'' (T: 白朮, S: 白术), ''
Saposhnikovia divaricata'' (T: 防風, S: 防风),
honeysuckle
Honeysuckles are arching shrubs or twining vines in the genus ''Lonicera'' () of the family Caprifoliaceae, native to northern latitudes in North America and Eurasia. Approximately 180 species of honeysuckle have been identified in both contin ...
flower (T: 銀花, S: 银花), ''
Dryopteris crassirhizoma
''Dryopteris crassirhizoma'' is a fern species in the wood fern family Dryopteridaceae.
This semi-evergreen fern grows to tall and broad, with narrowly-divided fronds growing in a vase-like shape from a central crown, which is brown in colour. ...
'' (T: 貫眾, S: 贯众), and dried
mandarin orange skin (T: 陳皮, 陈皮)
**
Gac (T: 木鱉子, S:木鳖子), ''
Terminalia chebula
''Terminalia chebula'', commonly known as black- or chebulic myrobalan, is a species of ''Terminalia'', native to South Asia from India and Nepal east to southwest China (Yunnan), and south to Sri Lanka, Malaysia, and Vietnam.Flora of China''Term ...
'' fruits (T: 訶子, S: 诃子), ''
Glycyrrhiza uralensis'' (甘草),
cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...
(白豆蔻), and lightly cooked
rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
(微炒大米)
*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 ''Sijunzi 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 propinquus
''Astragalus propinquus'' (syn. ''Astragalus membranaceus'', commonly known as Mongolian milkvetch in English; 'Хунчир' in Mongolian; ''huáng qí'' (), ''běi qí'' () or ''huáng huā huáng qí'' (), in Mongolia, is a flowering plant i ...
'' (黃芪)
Types
*
Egg drop soup
Egg drop soup ( zh , t= , p=Dànhuātāng , lit=egg flower soup ) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The soup ...
is a light
Chinese
Chinese can refer to:
* Something related to China
* Chinese people, people of Chinese nationality, citizenship, and/or ethnicity
**''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation
** List of ethnic groups in China, people of va ...
soup.
*
Ginseng soup is very popular in China and
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
; ''
samgyetang
''Samgye-tang'' () or ginseng chicken soup,
* meaning Korean ginseng, ginseng (Korean language, Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken (Poussin (chicken), ''poussin'' ...
'' (
ginseng-stuffed chicken in broth) is considered a Korean national dish.
*
Steamboat
A steamboat is a boat that is marine propulsion, propelled primarily by marine steam engine, steam power, typically driving propellers or Paddle steamer, paddlewheels. Steamboats sometimes use the ship prefix, prefix designation SS, S.S. or S/S ...
is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop.
*
Miso soup
is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...
is a light broth containing
miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...
. It is usually served at breakfast in Japan and sometimes includes tofu,
mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the name "mushroom" is t ...
s,
seaweed
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...
, or
green onions.
*
Shark fin soup
Shark fin soup is a traditional soup or stewed dish served in parts of China, Taiwan, and Southeast Asia. The shark fins provide texture, while the taste comes from the other soup ingredients. It is commonly served at special occasions such as ...
is a
Chinese
Chinese can refer to:
* Something related to China
* Chinese people, people of Chinese nationality, citizenship, and/or ethnicity
**''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation
** List of ethnic groups in China, people of va ...
soup made with shark's fin, crab meat and egg that is often served in banquets.
* Dried
tofu skin soup With
Shiitake
The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine.
Ta ...
mushrooms and dried
oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...
s. Base of soup from pork ribs and/or chicken broth.
*
Soto is a traditional
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
soup mainly composed of broth, meat and vegetables with spices. Some ''soto'' recipes uses clear broth, while some might uses coconut milk-based soup.
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.
*
Bakso is an Indonesian
meatball noodle soup. The beef meatballs are served with rice vermicelli, yellow wheat noodle and vegetables in beef broth.
*
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 dish, Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese ...
is a
Japanese noodle soup that comes in several varieties.
*
Thukpa is
Tibet
Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa people, ...
an noodle soup, that is more or less the staple (along with
butter tea
Butter tea, also known as ''po cha'' (, "Tibetan tea"), ''cha süma'' (, "churned tea"), Mandarin Chinese: ''sūyóu chá'' ( 酥 油 茶) or ''gur gur cha'' in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhut ...
and
tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed ...
).
*
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...
soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.
See also
*
Coconut soup Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ''ginataan'', ''laksa'', ''sayur lodeh'', '' soto'', and ''tom kha kai'', and myriad ingred ...
*
Noodle soup
*
Rice congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...
, a thick soup made from boiled rice
*
Jjigae, a category of Korean stews
*
Jeongol
''Jeongol'' (전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called ''jjigae'', with the main difference bein ...
, another form of Korean stew
*
List of Chinese soups
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
Medicinal mushrooms
Medicinal fungi are fungi that contain metabolites or can be induced to produce metabolites through biotechnology to develop prescription drugs. Compounds successfully developed into drugs or under research include antibiotics, anti-cancer drugs, ...
References
External links
Traditional and conventional Chinese soup recipes Common Chinese soup ingredientsSimple Chinese soup recipes {{Vietnamese cuisine
Soups
Asian cuisine