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

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

s 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 digest solid food. Immune factors and immune-modulat ...

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. The ...

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

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 ''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 many varieties are rarely foun ...

'' 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 ...

, 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 ...

. 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 soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such a ...

s 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 acti ...

. 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 ...

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 o ...

: * (): 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, 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 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 ...

white fungus ''Tremella fuciformis'' is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies). It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is c ...

, or wood ear. 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 ...

, 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 Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

) 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 ...

). 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

s 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. (

) 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

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 ...

. 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 ...

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 leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

) juice. Example of soup employing tamarind is '' sayur asem'', 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 eth ...

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 Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Overview Vegetable soup is prepared using vegetables, ...

is ''sayur bayam'' (spinach soup) and ''sayur oyong'' (okra soup). *''Kaldu'' in Indonesian cuisine refer to

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'' and ''

bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. '' ...

'' (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 so ...

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 Uni ...

, 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 ''gom guk'', or thick soup, which ...

(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'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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 Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...

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 (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 (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 (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 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

Indonesian soups are known to be flavoursome with generous amount of '' bumbu'' 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

-base soup, example includes '' soto ayam''. #''Sayur'' refer to traditional vegetables stews, such as '' sayur asem''. #''Sop'' or ''sup'' usually refer to soups derived from western influences, such as '' sop buntut''.

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 refle ...

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 Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants ...

'',

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 rath ...

(''

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 w ...

'', ''bún mọc'', ''

bún ốc Bún ốc ("snail vermicelli soup") is a Vietnamese dish originating from Hanoi, Vietnam. Roasted or boiled snails (ốc luộc), may be eaten first as an appetizer. Snail congee is called cháo ốc, and canh ốc chuối đậu, is a thin snail ...

'', ''

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 ...

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 ...

'' ('' mì Quảng'' in Quảng Nam Province), ''

bánh canh ''Bánh canh'' () are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. *''Bánh canh cua'' – a rich, th ...

'', '' bánh đa cua'' (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''. 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 Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...

() 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 ''Chè'' () is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. ''Chè'' includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca ...

'' 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'', ''

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, and

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

Ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

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'' (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 ''

'' (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 China t ...

'' (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 kn ...

'' (川芎), and '' Rehmannia 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 (''

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 ...

'')(蓮子), ''

'' (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 a ...

'' bulb (百合) '' Polygonatum odoratum'' (玉竹), Lotus seed (''

'')(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 ''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs nat ...

(薄荷), **Yupingfeng formulation derivative (玉屏风散加味): ''

'' (T: 黃芪, S: 黄芪), '' Atractylodes macrocephala'' (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 con ...

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 The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-colou ...

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 Ch ...

'' 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 ar ...

(白豆蔻), and lightly cooked

(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 so ...

is a light Chinese soup. *

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 ...

; ''

samgyetang ''Samgye-tang'' () or ginseng chicken soup, * meaning ginseng ( Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken ( ''poussin'') filled with garlic, rice, jujube, and ginseng. ...

'' (

ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

-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 a ...

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 ...

. 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 ...

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 "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...

. *

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 soup made with shark's fin, crab meat and egg that is often served in banquets. * Dried

tofu skin Tofu skin, Yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid s ...

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 fungi, medicinal mushroom in some forms of tradition ...

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 ...

s. Base of soup from pork ribs and/or chicken broth. * Soto is a traditional 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 Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. '' ...

is an Indonesian meatball noodle soup. The beef meatballs are served with rice vermicelli, yellow wheat noodle and vegetables in beef broth. *

Phở Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants ...

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 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 noodle di ...

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 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 mi ...

). *

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.

References

External links

Traditional and conventional Chinese soup recipes Common Chinese soup ingredientsSimple Chinese soup recipes
{{Vietnamese cuisine Soups Asian cuisine

Cultural significance

Traditional soup bases

Chinese

Japanese

Korean

Indonesian

Soups

American Chinese cuisine

Korean

Indonesian

Nepalese

Vietnamese

Medicinal

Types

See also

References

External links