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Soups in East Asian culture
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Soups in East Asian culture
Soups in East Asian culture are eaten as one of the many 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 broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Asian soups are generally categorized as either savoury or sweet.[citation needed] 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.[citation needed] 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 soups 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).
Many soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. One such example is shark fin soup. 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.
There are several basic traditional soup stocks in Chinese cuisine:
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as ertang (二汤; 二湯; èr tāng; 'second soup').
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 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.
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Soups in East Asian culture
Soups in East Asian culture are eaten as one of the many 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 broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Asian soups are generally categorized as either savoury or sweet.[citation needed] 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.[citation needed] 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 soups 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).
Many soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. One such example is shark fin soup. 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.
There are several basic traditional soup stocks in Chinese cuisine:
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as ertang (二汤; 二湯; èr tāng; 'second soup').
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 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.
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