Asian soups

A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Many traditional East Asian soups are typically broths, clear soups, or starch thickened soups. Many soups are eaten and drunk as much for their flavour as well as for their health benefits.

Asian soups are soups traditionally prepared and consumed in the cultures of East Asia. Such soups are usually based solely on broths and lacking in dairy products such as milk or cream. Thickening for the soups usually consists of refined starches from corn 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" flavor, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects.


Soup bases

Since many Asian soups are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup.

Chinese

There are three basic traditional soup stocks in Chinese cuisine:

• White broth : Made from lightly blanched pork bones that have been boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.
  
• Shandong broth : A dark tan broth made from Jinhua ham and chicken. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup.
• Chicken : The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with licorice root, wolfberry, and other Chinese herbs.

Japanese

Collectively known as dashi, most Japanese soup bases are flavored primarily with kombu (kelp) and katsuobushi (skipjack tuna).

• Kelp: Kelp (kombu) is soaked in lukewarm water or simmered to yield a light broth.
• Skipjack tuna: Shavings from dried skipjack tuna (katsuobushi, sometimes erroneously called bonito) are boiled to release the umami flavours of the shavings.
• Mixed: Most dashi is made by making kelp broth and then adding skipjack tuna to that broth. Mirin is occasionally added to the broth to further enhance the taste of the broth.

Korean

• Seolleongtang - is a milky white thin soup made from slowly boiled oxtail and bones. It is believed to have restorative qualities.
• Doenjang chigae - a brown-colored soup made from tofu and vegetables
• Kimchi chigae - made from kimchi
• Galbitang - made from boiled beef ribs
• Yookgaejang - boiled beef and pepper, with Korean noodles. It is very hot.
• Miyuggook - a soup made from boiled sliced beef and brown seaweed. It is good for blood vessels and heart. Koreans traditionaly ate this for birthday or when woman gave a birth to a child.
• Jeongol - a soup made from noodles, mushrooms, beef, and other vegetables

Vietnamese

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 (bún bò Huế, bún mọc, bún ốc, bún riêu cua, bún suông, etc.), mì (mì Quảng in Quang Nam province), 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 is had in every ordinary lunches and dinners; these include canh cua rau đay and canh chua cá lóc.