Asian soups

Asian soups

A bowl of miso soup
Type Soup
Cookbook: Asian soups  Media: Asian soups

Asian soups are soups traditionally prepared and consumed in the cultures of 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 or sweet potatoes.

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, 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.

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

A bowl of wonton noodle soup

There are several basic traditional soup stocks in Chinese cuisine:[1]

Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as {{{2}}} (二汤; 二湯; èr tāng; "second soup").

Japanese

Main article: Dashi

Collectively known as dashi, most Japanese soup bases are flavoured primarily with kombu (kelp) and shavings from dried skipjack tuna (katsuobushi). They are soaked or simmered to release the umami flavours of the shavings, and the resulting broth is strained. Mirin is occasionally added to the broth to further enhance the taste of the broth.

Korean

Korean broth is collectively known as yuksu(K: 육수 T: 肉水). Although the literal definition is meaty water, yuksu can be used to include broth made by vegetable equivalent. Each kinds of broth will be used for diverse range of Korean soup.

A bowl of seolleongtang

Indonesian

A bowl of sayur asem with tamarind-based soup

In Indonesian cuisine, there are numbers of traditional soup-bases to create kuah (soup or stock); either acquired from vegetables, spices, meat or bones.

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, hot and sour soup, wonton soup, and chicken with corn soup.

Korean

Indonesian

Soto ayam, Indonesian counterpart of chicken soup.

Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture. Indonesian cuisine has a diverse variety of soups.[7] Some Indonesian soups may be served as a separate whole meal,[7] while others are lighter.[8]

Generally Indonesian soups and stews are grouped into three major groups with numbers of variants in between.

  1. Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam.
  2. Sayur refer to traditional vegetables stews, such as sayur asem.
  3. Sop or sup usually refer to soups derived from western influences, such as sop buntut.

Nepalese

Vietnamese

A bowl of canh chua

Vietnamese cuisine 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 (bún bò Huế, bún mọc, bún ốc, Bún riêu cua, bún suông, etc.), (mì Quảng in Quảng Nam Province), bánh canh, bánh đa cua (in Hai Phong 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 (lẩu) 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

Many Asian soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. Exotic rarities like tiger penis soup fall in this category. There are many varieties of such tonic soups, ranging from pungent to light in flavour, and from savoury to sweet.[10] 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 polystachya), Astragalus membranaceus, Codonopsis pilosula, Angelica sinensis, wolfberry, and jujube.[11] 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:

Types

A pot of samgyetang (Korean chicken ginseng 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.

See also

References

  1. 高汤的不同做法, 2012-06-25
  2. Sharon Lee. "Common Ingredients - Chinese Soup Pot". Retrieved 1 December 2014.
  3. 吊汤要添加鸡肉蓉、猪肉蓉的原理, 煲汤网, 2012-12-27
  4. Diào tāng yào tiānjiā jīròu róng, zhūròu róng de yuánlǐ 開水白菜 大揭秘 [Hanging soup to add chicken Rong, pork Rong principle], 新華網, 2005-07-20
  5. "A Soto Crawl". Eating Asia. Retrieved 15 April 2015.
  6. "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved 15 April 2015.
  7. 1 2 Cornell, K.; Anwar, M. (2004). Cooking the Indonesian Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 31. ISBN 978-0-8225-2157-0. Retrieved 15 April 2015.
  8. Yuen, D. (2013). Indonesian Cooking: Satays, Sambals and More. Tuttle Publishing. p. 116. ISBN 978-1-4629-0853-0. Retrieved 15 April 2015.
  9. Vaidya, Tulasī Rāma; Mānandhara, Triratna; Joshi, Shankar Lal (1993). Social History of Nepal. Anmol Publications. p. 148. ISBN 9788170417996.
  10. "Archived copy". Archived from the original on 2007-01-12. Retrieved 2006-12-14.
  11. "A List of Chinese Herbs for Herbal Soups". Retrieved 1 December 2014.
  12. http://www3.thu.edu.tw/thucwc/detail.php?newsID=749&prevID=153
  13. "Archived copy". Archived from the original on 2007-09-27. Retrieved 2006-12-14.
  14. "Archived copy". Archived from the original on 2007-09-29. Retrieved 2006-12-14.
  15. "玉屏风散加味功效的物质基础". Retrieved 1 December 2014.
  16. http://www.mengyiyao.com/index.php?myy=531&lang=cn
  17. http://www.doctors.com.tw/top/theme.asp?f_kind=f4&idno=950921003[]

External links

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