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    Asian Soups

    Sharon123
    Wed Jan 01, 2014 12:38 pm
    Forum Host



    (Chicken Noodle Soup With an Asian Touch by Rita)

    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.


    Served in a big bowl, an Asian soup makes the perfect meal for the fall. Whether clear of broth and full of chewy noodles, or super thick and packed with heat, Asian soup recipes are sure to warm your body (and maybe your soul) this season.

    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]
    Chicken: The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with liquorice root, wolfberry, and other Chinese herbs.
    Pork broth: Lean pork is used most often as the soup base for long-simmered Chinese soup. 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. The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health-benefiting functions of the soup.
    White broth: 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 is often used in ramen soups.
    Fish broth: 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.
    Coarse broth: 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: Superior broth: A dark tan broth made from Jinhua ham, 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 or wonton soup.
    Clarified broth: 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 clarifed using egg white or blood but taste will not be optimal.


    Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as ertang or second soup .

    Japanese

    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.
    Kelp: Kelp (kombu) is soaked in lukewarm water or simmered to yield a light broth.
    Niboshi: made by soaking or boiling dried sardines (niboshi) in water. The heads and entrails are usually pinched off prior to soaking, to prevent bitterness.
    Shiitake dashi: made by soaking dried shiitake mushrooms in water.

    Miso soup: Traditional Japanese soup.

    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

    Yukgaejang 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 or cellophane noodles dropped into the soup, and sometimes shrimp and other pieces of seafood. Of the spicy Korean soups, this is very popular among both Koreans and non-Koreans.
    Miyeok guk 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 is a soup made with slices of rice cake. The base is usually beef or anchovy 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; many variations will be baked or fried and salted/seasoned) and traditionally served on the lunar New Year, but is a favourite during the colder months.
    Doenjang 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).

    Vietnamese

    A bowl of canh chua
    In Vietnamese cuisine, there are two basic categories of soup: noodle soup and simple soup (Vietnamese: canh).

    Noodle soups, which are enjoyed for both breakfast and dinner, include phở, rice vermicelli, mì, bánh canh, bánh đa cua (in Hai Phong province), nui, and hủ tiếu.

    Simple soups, which are thin and broth-like, are generally made from vegetables and spices, and are commonly eaten in ordinary lunches and dinners. Such soups include canh chua rau đay and canh chua cá lóc.

    Hotpot is also a popular traditional soup in Vietnam, including mushroom hotpot which was popularized by the Ashima Restaurant chain in Vietnam.

    Also, a thick, sweet, porridge-like soup is called chè.

    Here are some recipes:
    Asian Egg Drop Soup
    Spicy Asian Chicken Soup
    Asian Beef Noodle Soup
    Pumpkin Soup with Asian Flavors
    Asian Dumpling Soup
    Asian Turkey Noodle Soup



    There are so many yummy Asian soups!
    Do you have a favorite Asian soup?
    Please share!


    Last edited by Sharon123 on Sat Jan 04, 2014 10:43 pm, edited 1 time in total
    Chocolatl
    Wed Jan 01, 2014 2:46 pm
    Food.com Groupie
    This is something a little different:

    Soup Kambing (Malaysian Lamb Soup)
    duonyte
    Wed Jan 01, 2014 4:41 pm
    Forum Host
    Sharon123
    Thu Jan 02, 2014 3:42 pm
    Forum Host
    Chocolatle and duonyte, those recipes look rich and flavorful!

    I'm in the mood for Asian soup!
    Sharon123
    Thu Jan 02, 2014 4:13 pm
    Forum Host
    SunLi
    Fri Jan 03, 2014 12:04 am
    Newbie "Fry Cook" Poster
    I love soups. They look yum. I love Chinese broth, so rich and healthy. I made chinese soup once a week, my 2 years daughter love it. Those pictures make me hungry.
    *Parsley*
    Sat Jan 04, 2014 1:24 pm
    Food.com Groupie
    Sharon123
    Sun Jan 05, 2014 11:42 pm
    Forum Host
    Hi Parsley!
    Miso soup sounds so good right now. icon_biggrin.gif And the other two recipes sound good too.
    rosie316
    Wed Jan 08, 2014 11:36 am
    Forum Host
    I only have one posted, thus far. My kids favorite...
    Chinese Take-Out: Egg Drop Soup Chinese Take-Out: Egg Drop Soup #509630
    (I cannot get the link to work?! Dang cell phone texting!)


    Last edited by rosie316 on Wed Jan 08, 2014 3:08 pm, edited 2 times in total
    Sharon123
    Wed Jan 08, 2014 3:03 pm
    Forum Host
    Hi rosie and Chef #1801672864!

    My husband used to love egg drop soup! When I found out how easy it was, I made it often.
    rosie316
    Wed Jan 08, 2014 3:15 pm
    Forum Host
    Sharon123 wrote:
    Hi rosie and Chef #1801672864!

    My husband used to love egg drop soup! When I found out how easy it was, I made it often.

    Sorry for my sloppy posts, cell-phones fault.
    Sharon: I sent Joy a z-mail...
    Great day to everyone wave.gif
    Sharon123
    Thu Jan 09, 2014 12:19 am
    Forum Host
    Thanks Rosie!
    icon_biggrin.gif

    Here are 2 soups Newly posted:

    Mushroom Hot Pot
    Creamy Crimini Mushroom and Miso Soup
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