Types
- Egg drop soup is a light Chinese soup.
- Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish.
- Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop.
- Miso soup is a light broth containing miso. It is 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's fin, crab meat and egg that is often served in banquets.
- Dried tofu skin soup With Shiitake mushrooms and dried oysters. Base of soup from pork ribs and/or chicken broth.
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.
- Phở is a Vietnamese staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours.
- Ramen is a Japanese noodle soup that comes in several varieties.
- Thukpa is Tibetan noodle soup, that is more or less the staple (along with butter tea and tsampa).
- Udon soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.
Read more about this topic: Chinese Soups
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