Asian soup is a soup traditionally prepared and consumed in Asian cultures. Such soups are usually based only on broth and lacking in dairy products such as milk or cream. Thickening for soups usually consists of processed starch from corn or sweet potatoes.
Asian soups are generally categorized as tasty or sweet . The quality of savory soup is determined primarily by the smell and taste of umami or " xian ", also, to a lesser extent, its mouthfeel. Sweet soups like sui tongs are enjoyed for flavor, mouthfeel, and aftertaste. Many soups are eaten and drunk as much as possible to taste them as their health benefits and are touted as revitalizing or refreshing effects.
Video Asian soups
Traditional soup base
Since many Asian soups are eaten as one of the main dishes in the diet or in some cases served with a little decoration, special attention is paid to the soup supply. In the case of some soups, the stock ingredients become part of the soup.
Chinese
There are some basic traditional soup stocks in Chinese cuisine:
- J? t? ng ( ?? ; ?? ; J? t? ng ): Basic chicken broth used to make Chinese soup. This broth is sometimes enriched with roots, wolfberries, and other Chinese ingredients.
- ShÃÆ'²urÃÆ'²ut? ng ( ??? ; ??? ; shÃÆ'²u rÃÆ'²u t? ng ): Fat-free pork broth, often used as a soup base for long boiled Chinese soup (called ??? in Cantonese). The base of this soup is often boiled over low heat for several hours with other roots, dried herbs, vegetables, and edible mushrooms such as shiitake mushrooms, white mushrooms, or wooden ears. Cantonese are especially known for their long-boiled Chinese soups, as they often pair the ingredients under the Chinese Medicine concept to improve soup functions that are beneficial to health.
- BÃÆ'¡it? ng ( ?? ; ?? ; bÃÆ'¡it? Ng ): Made of very pale pig bones that have been boiled strongly for several hours, creating a milky white broth. This broth has a rich mouthfeel, and is often used in ramen soup.
- YÃÆ'ºt? ng ( ?? ; ?? ; yÃÆ'º t? ng ): Made from fish that have been fried and boiled for several hours, creating a milky white broth. This broth has a rich taste, and a sweet umami taste.
- MÃÆ'¡ot? ng ( ?? ; ?? ; mÃÆ'¡ot? Ng ): Broth made with bone, meat, or pork, duck, or chicken. The broth is commonly used for simple flavors of common dishes.
- Soft sauce/broth :
- Sha ngt ng (? ; ?? ; ng sh ng ng? ng ): Dark chocolate broth made of Jinhua pork, pork, and chicken slowly boiled to completion. This rich and umamiish broth is used in the manufacture of many expensive soups such as shark fin soup or wonton soup.
- DiÃÆ' ot? ng ( ?? ; ?? ; diÃÆ'ng? ng ): A filtered white broth made through boiling bones and chicken that has been clarified by using dried chicken breast or finely chopped meat. Repeating the process of clarification and infusion with more chopped chicken produces double clarified broth ( ??? ; ??? ; shu? ng diÃÆ' ot? ng ). White broth can also be clarified using egg whites or blood but it will not be optimal. Used in Sichuan dish, Kaishui baicai ( ???? ??? ; ?????? ; k? ishu? bÃÆ'Â ¡IcÃÆ' i dÃÆ' ji? MÃÆ'¬ ; "boiled cabbage").
The materials used to make Chinese broth can be recovered to produce a thinner broth with less intense flavor, known as ertang ( ?? ; ?? ; ÃÆ'¨rt? Ng ;" second soup ").
Japanese
Collectively known as dashi , most Japanese soup bases are flavored primarily with kombu (seaweed) and shavings of dried tuna (katsuobushi). They are soaked or boiled to release the umami taste from the shavings, and the resulting broth becomes tense. Mirin is sometimes added to the broth to further enhance the flavor of the broth.
- Kombu : Kelp ( kombu ) is soaked in warm water or boiled to produce a light broth.
- Niboshi : made by immersing or boiling dried sardines ( niboshi ) in water. Head and stomach contents are usually pinched before soaking, to prevent bitterness.
- Shiitake dashi : created by immersing dried shiitake mushrooms in water.
Korean
The Korean sauce is collectively known as Korean language kuk text "> ?? Q: ?? ). Although the literal definition is fleshy water, yuksu can be used to enter the broth made by the equivalent vegetable. Each type of broth will be used for a variety of Korean soups.
- MyeolChi YukSu ( ??? ) is a broth made from a dried anchovy of Korean dried. dashima (kelp) can be boiled together to enhance the taste. This is the most common type of broth that can be used for most simple Korean soups and noodle dishes.
- GoGi YukSu means a clear broth of boiling meat, which can be beef, chicken, or pigs. This is often used to replace the MyeolChi YukSu to give more flavor.
- SaGol YukSu is a milk broth made from boiling bones for long periods of time. It's often used to make Korean soup that is spicy and flabby like gamja tang ( ??? ).
- KimiChi YukSu (? ??? ) is a clear broth of Korean traditional kimchi, not boiled. Most of the kimchi broth used is that has a bit of pepper powder. A typical example is from sliced ​​Chinese radish called dongchimi ( ??? ), which is often used to make cold noodle dishes.
Indonesian
In Indonesian cuisine, there are a number of traditional soup base to make gravy (soup or broth); both obtained from vegetables, spices, meat or bones.
- Santan is a rich, soft white soup made from coconut milk. This is done by squeezing grated coconut meat to obtain oily juices. Thick coconut milk is usually used to make the sauce more viscous, while the thin coconut is used to make soup. Sometimes the turmeric is added to create a golden yellowish color. Examples of traditional Indonesian soup using coconut milk as a sup-base are vegetables and some variants sotos .
- The sour cream is a thin soup, sour and sour soup made from tamarind (sour) juice. Examples of soup using soy sauce are vegetable , boiled vegetables with sour soup.
- Vinegar , another variant of sour soup that only uses vinegar rather than acids. Usually used to make seafood soup.
- Vegetable means literally "soup", it is just seasoned with some garlic, onion, and lock . Examples of soymilk soup are spinach (spinach soup) and
vegetable oysters (okra soup). - Broth in Indonesian cuisine refers to the broth or broth obtained from the meat and/or bones that boil. The broth may be obtained from chicken, beef and goat meat. Examples of Indonesian soup using broth (meat broth) are soup sop and meatballs (meatballs soup).
Maps Asian soups
Sup
The soup base is used for cooking various soups
American Chinese Cuisine
In the American-Chinese restaurant some of the most popular soups are: egg soup, hot and sour soup, dumpling soup, and chicken with corn soup.
Korean
- Yukgaejang (???) is a spicy red soup made with sliced ​​beef, red pepper, and various vegetables (usually green and white onions, sprouts, among others); many variations include eggs and rice or plastic noodles falling into the soup, and sometimes shrimp and other seafood pieces. Spicy Korean soup, ??? very popular among Koreans and non-Koreans.
- Miyeok guk (???) is a soup made from sliced ​​boiled beef and miyeok (popularized as wakame in Japanese). It is believed to be good for 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 rice cake slices. The usual basis is beef broth or anchovy (??) along with sliced ​​rice cakes, and most of the variations also have green onion slices, eggs fall into the soup, and are usually served with strips or pieces of vessels (?) Many variations will be baked or fried and salted/seasoned). ?? traditionally served on Lunar New Year, but is a favorite during the cold months.
- Doenjang jjigae (???) is a soup base of peanut paste. Usually served with at least tofu and green onions, many variations include other ingredients (including various meats or fish but usually not eggs, potatoes, and other vegetables). Miso is a less concentrated version, much simpler than. Sundubu jjigae (????) is a spicy red soup (not so much soup) very similar in ingredients and preparations for ???, but has dropped the tofu (ie, not the hard type, but knows its not confined , called sundubu in Korean) as the main ingredient besides all the others, and will tend to prefer seafood instead of meat. Usually served hot boiling and with a balance that supports the ingredients above the liquid, ??? ?? also different from ??? in egg yolks are often placed in whole soup (as opposed to the usual egg dropping technique in which egg whites and egg yolks are broken down in soup and thus cook in a soup in pieces, not as a single piece).
English
Indonesian soup is known to have flavoursome with many blends of spice seasoning . Indonesian cuisine has a variety of soups. Some Indonesian soups can be served as a separate whole meal, while others are lighter.
Generally Indonesian soups and stews are grouped into three large groups with the number of variants in between.
- Soto refers to the variation of Indonesian traditional meat soup, either in clear broth or thick coconut milk soup, for example including chicken soup .
- Vegetables refers to a traditional vegetable stew, such as vegetable asem .
- Sop or soup usually refers to a soup derived from western influences, such as oxtail soup .
Nepal
- Kw? ti is a mixed soup of nine varieties of sprouted nuts - black gram, green beans, long beans, peanuts, soybeans, peas, peas, cowpeas and soybeans. Eaten as a special dish on the full moon day of August.
Vietnamese
Vietnamese cuisine has two basic categories of soup: soup and noodle broth (Vietnamese: canh).
Sup dinikmati untuk sarapan dan makan malam. Sup populer termasuk ph? , i , m , dll.), mÃÆ'Â, ( mÃÆ'Â, Qu¡ ng in South Province), bÃÆ'Ânh canh , bÃÆ'¡nh? a crab (di provinsi hai phong), nui , dan h? ti? u .
Thin broth and generally made of vegetables and spices. They are usually eaten on steamed rice in regular lunch and dinner. Common broths include canh chua rau? Ay and canh chua caÃÆ'¡ lÃÆ'³c .
Vietnamese pots ( l? U ) are popular traditional soups in Vietnam. Hot mushroom pots are popularized by the Ashima Restaurant chain in Vietnam.
Soup like a sweet, sweet porridge called cha is eaten as a snack.
Medication
Many Asian soups are consumed as partial restorative and strongly associated with theories of traditional Chinese medicine. A rare scarcity of tiger penis supplements falls into this category. There are many kinds of tonic soup like that, ranging from spicy to mild, and from savory to sweet. Some soups of the same name may consist of various recipes because of regional preferences or differences. Such soups generally contain one or more meat (usually pork or chicken), vegetables, and medicinal plants.
The most commonly used herbs, believed to be slightly refreshing, restorative, or stimulating immunity in nature, including wild yam ( Dioscorea polystachya ), Astragalus membranaceus , Codonopsis pilosula , Angelica sinensis , wolfberry, and jujube. Ginseng and lingzhi are used less frequently, because the price is relatively higher.
Many special recipes for tonic soup use other herbs that exist. Some of the most famous are:
- Sijunzi pliers (T: ????, literally "four noble soups"); contains Panax ginseng Atractylodes macrocephala (??), Fu Ling (??), and Glycyrrhiza uralensis i> i> (??)
- Siwu tang (T: ???, S: ???; literally "four soup substances"); contains Angelica sinensis (T: ??, S: ??), Paeonia lactiflora (T: ??, S: ??), Ligusticum wallichii (??), and Rehmannia glutinosa (T: ??, S: ??)
- Sishen tang (T: ???, S: ???; literally "four gods soup"): Usually cooked with a ground pig belly and is known as " Sishen zhudu tang "(T: ?????, S: ?????; literally" four-god belly pork belly "); contains Dioscorea polystachya (??/??), Lotus seed ( Nelumbo nucifera ) (??), Fu Ling (??), and Euryale ferox seeds (??)
- Liuwei tang (T: ???, S: ???; literally "soup six flavors"): Sweet soup used to clean "hot". Materials may include:
- Guangdong Qingbuliang (?????): A Cantonese restoration containing Dioscorea polystachya (??/??), Lilium lancifolium bulb (??) Polygonatum odoratum (??), lotus seed ( Nelumbo nucifera ) (??), Euryale ferox seeds (??), and one of the Dimocarpus longan fruit (??) or Zizyphus zizyphus (??)
- Houke Zhizhang (????: ??): Schizonepeta (??), Saposhnikovia divaricata
- Yupingfeng derivative formulation (??????): Astragalus membranaceus (T: ??, S: ??), Atractylodes macrocephala
(T: ??, S: ??), Saposhnikovia divaricata, (T: ??, S: ??), honeysuckle interest (T: ??, S : ??), Dryopteris crassirhizoma (T: ??, S: ??), and dried mandarin orange peel (T: ??, ??) - Gac (T: ???, S: ???), Fruit Terminalia chebula (T: ??, S: ??), Glycyrrhiza uralensis ( ??), cardamom (???), and cooked rice lightly (????)
- Bazhen tang (T: ???, S: literally "eight scarcity/treasure soup"): When cooked with beaten eggs, it is called "Bazhen danhua tang "(T: ?????, S: ?????????????????????????????????????????????????????? ????????????????????????????????????????? The formulation is a combination of Sijunzi tang (????) and Siwu tang (???).
- Shiquan tang (Q: ???, S: ???; literally "ten-soup complete", or more idiomatic "full soup"): More commonly known as full name " Shiquen dabu tang " (T: ?????, S: ?????; literally "complete/healthy restorative soup"). This formulation is an extension of Bazhen tang with the addition of Cinnamomum aromaticum and Astragalus propinquus (??)
Type
- Egg drop soup is a lightweight Chinese soup. Ginseng Soup is very popular in China and Korea; samgyetang (ginseng chicken stuffed into the broth) is considered a national Korean dish.
- Steamboat is a meat soup, seafood, and vegetables dipped and cooked in hot broth on a table.
- Miso soup is a light broth containing miso. Usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.
- Shark fin soup is a Chinese soup made with shark fins, crabmeat and eggs that are often served at banquets.
- Dry tofu skin soup With Shiitake mushrooms and dried oysters. Soup base of pork ribs and/or chicken broth.
- Soto is a traditional Indonesian soup consisting mainly of broth, meat and vegetables with spices. Some prescription soto recipients use clear broth, while some may use coconut based soup.
Asian noodle soup is a large serving of long noodles served in a bowl of broth. By comparison, the western noodle soup is more a soup with small noodle pieces. The former dish is dominated by carbohydrates while the last dish is dominated by soup liquid.
- Meatballs is Indonesian noodle soup noodle soup. Cow meatballs are served with rice vermicelli, yellow wheat noodles and vegetables in beef broth.
- Ph? is Vietnamese noodle staple soup. The kale is made of bone of beef, ginger, and sweet spices (star aniseed, cinnamon, and cloves) for hours.
- Ramen is a Japanese noodle soup that comes in several variations.
- Thukpa is a Tibetan noodle soup, which is more or less a staple (along with butter and tsampa tea). Udon
- Soup has thick and soft noodles in a light broth. There are many variations with different noodles and toppings.
See also
- Coconut Soup
- Noodle soup
- Rice porridge, thick soup made of rice
- Jjigae, Korean cuisine category
- Jeongol, other Korean soup
- Chinese soup list
- List of soups
- Mushroom medicine
References
External links
- Traditional and conventional Chinese soup recipe
- Common Chinese soup ingredients
- Simple Chinese soup recipe
- Chinese Chicken Corn Soup (PICS) Recipe
Source of the article : Wikipedia
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