Asian soups: names, recipes, ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Asian cuisine is a huge variety of tastes, sometimes strange and unusual for us. But if you want to surprise your taste buds, and at the same time pamper your family and friends with unusual culinary delights, then this collection is made especially for you.

Only authentic ingredients

I would like to note right away that the ingredients from which Asian soups are prepared cannot be bought in the nearest market. To do this, you will have to look for some products in large deli halls or even order on the Internet. Analogues and replacements will not work here, otherwise the taste will not be the same as in the original.

We have prepared a selection of the most famous Asian soups. Asia is a huge country. This means that our top will feature Korean, Vietnamese, Thai, Chinese, Japanese and even Buryat-Mongolian soup.

Ramen noodles

This is a Japanese soup, which is called by different names - ramen or ramen. He came to the Land of the Rising Sun from the Middle Kingdom, and then migrated to Korea. The main ingredients of this dish are rich broth andwheat noodles, and various toppings are already laid on top: sprouted soybeans, green beans, boiled pork and more. If you want to try, then such noodles are sold in the form of known to us "Doshirak" in many grocery chains and are called "Ramen Noodles".

And if you decide to cook this yummy yourself, then let's figure out how this soup is prepared.

As we said, the basis of ramen is wheat noodles and broth. If everything is relatively clear with noodles, then there are several types of broths.

• Fishy.
• Meat.
• Miso.

The fish broth is brewed from shark fins, which gives the broth a really unusual taste. Note that the shark is easy to find in stores. If it fails, then they use the fins and heads of red fish (salmon, trout, char) - this is already a more modern option.

Meat is prepared from pork bones, cartilage and fat. But some people like to make it with chicken or beef.

Miso is a familiar broth to all of us. It's made from fish concentrate and dried seaweed, which is why it has such a rich flavor and opaque texture.

Cooking ramen

Actually, having cooked a rich broth (the level of spiciness and salinity is at your discretion), you need to boil wheat noodles separately, put them in a deep bowl and pour liquid. The rest of the ingredients are laid out on top: coarsely chopped boiled eggs, pickles, nori seaweed, vegetables, greens, chashu pork (Japanese version of barbecue meat), narutomaki or kanaboko. Latestthe obscure ingredients are hard minced fish rolls that are made so by the use of cornstarch and steaming. You can order them or cook them yourself.

Tom yum

This sour and spicy soup became famous all over the world due to the fact that Thailand was flooded with tourists at the end of the last century. It is prepared on the basis of chicken broth, where shrimp and other seafood are added. There are many variations of this dish, up to those in which coconut milk is poured.

We offer a recipe for tom yum soup at home, which you will definitely like. This is a shrimp tom yum kung, which is tasted by all the tourists who come to the kingdom.

Cooking Tom Yam Kung

For cooking, you need to buy:

• Large shell shrimp.
• Oyster mushrooms.
• Nyuokmam fish sauce.
• Galangal (Ginger can be substituted).
• Lime and kaffir lime leaves (leaves can be replaced with lime zest).
• Chili.
• Lemongrass (lemongrass)
• Onion, garlic.
• Cilantro.

It is clear that some of this list is definitely unfamiliar to you. But if some components can be replaced, then here is the lemongrass grass and nyokmam (made from small fish that is fermented by pickling with s alt) - must be.

So, let's start with the broth. We cook the shrimp for about five minutes, after which we take it out and clean it, and throw the shells back into the bubbling boiling water for anotherfor ten minutes. Then add the pounded lemongrass, sliced galangal and lime leaves. After 10 minutes, remove everything from the pan with a slotted spoon so that only a clear broth remains. And add pre-cooked pasta to it.

Pasta is very easy to prepare. Fry chopped onion with garlic and chili pepper in a pan, from which we must take out the seeds. The resulting frying after 3-4 minutes is pureed in a blender. And that's it!

While this beauty is boiling, add fish sauce and torn oyster mushroom caps to it (legs do not go into the dish), then load the shrimp, pour lime juice into the same place, s alt and pepper to taste and turn it off, letting the soup stand for a couple of minutes. When serving, be sure to generously sprinkle the dish with chopped cilantro. The taste is 99% the same as in Thailand. As you can see, the recipe for tom yum soup at home is quite simple, well, certainly not more cocky than our borscht.

Danhuatang

This Asian chicken and egg soup with seaweed is considered a pure Chinese dish. His intrigue is that eggs are poured into boiling chicken broth so that they curl up in the form of flakes.

There are also many varieties of this dish, each chef adds something of his own to the recipes of Asian soups. For example, tofu, bean sprouts or corn are used instead of seaweed.

Cooking danhuatang

Boil the chicken in boiling water with the addition of a few tablespoons of soy sauce and white or black pepper, then take out the carcass and let it cool, after which you need to disassemble the bird's flesh intofibers. Then we add seaweed and proceed to the most important thing - eggs.

We break them into a separate bowl, whisk a little (no need to be zealous) and pour in a little boiling broth in a thin stream, without stopping whisking. After that, pour the resulting beauty into the boiling broth in the same stream, stirring vigorously so that the egg flakes disperse throughout the pan.

Actually, that's all. Add chicken to boiling water, wait a little more and you can pour yummy on plates, sprinkling each serving with green onions (you can also flavor with garlic).

Cooking fo-ka

This Asian seafood soup is one of the most famous in the world. The Vietnamese came up with several varieties of it, but let's analyze the recipe for fo-ka.

To do this, cut the ginger and onion in half, then bake in the oven for 10 minutes until they are browned properly. We put them in a saucepan, add a sea cocktail, nyokmam fish sauce, a couple of stars of star anise, a little cloves and allspice. Fill with cold water and start boiling. After 20 minutes, remove the onion and ginger from the broth.

Boil the rice noodles according to the instructions on the package and rinse in cold water so that they do not stick together. We spread it on the bottom of the bowl, put sprouted soybean sprouts on top, and then pour the resulting broth with seafood. Top the dish with green onions, basil, lime juice and chili.

Cooking Kalguksu

This Asian chicken soup withnoodles, and homemade, refers to Korean cuisine. So, the dish must be spicy. And the more "thermonuclear" it is, the better.

Special feature of the dish in specially prepared noodles. To do this, mix flour with starch, s alt, oil and water. Knead the dough, which should be quite tight. We put it in a bag and let it lie down a bit.

At this time, put a whole chicken, a large onion and eight whole cloves of garlic into the pan, pour water and cook. Of course, all this must be flavored with s alt and a mixture of ground peppers. When the chicken is cooked, mash the onion and garlic in a separate bowl until mashed. We separate the chicken from the bones and divide the fillet into fibers, add pepper paste and onion-garlic puree. Drizzle with sesame oil, stir and let stand.

Roll out the dough to translucency and cut into long thin noodles, which we sprinkle with flour so that it does not stick together. Boil it in boiling water with nyokmam fish sauce or spicy soy sauce.

Put the noodles on the bottom of the bowl, put the chicken fibers, sprinkle with green onions and pour boiling broth.

Koreans always eat soups with lots of salads and rice. Therefore, you can buy Korean-style carrots, sprouted soy sprouts, pickled garlic, spicy eggplant and, of course, kimchi cabbage at the nearest market. Speaking of the latter, it is considered a main dish in Korea and is the main ingredient in many Korean soups.

Kimchi, kimchi and chimcha - it is called differently, but almost everyone knows it. Sharp and burning to the point of impossibility, seasonedred pepper, onion juice, garlic and ginger, sauerkraut chinese cabbages are sold in every market and serve as an appetizer/salad dish on their own, as well as the basis for cooking other dishes.

Cooking buhler

This soup is considered even more Buryat than Mongolian. These peoples have a lot in common, so let's leave the search for truth and tell the recipe for buhler. Actually, this is not even a soup, but just a cool boiled lamb with broth and onions. But in Russia they also add potatoes.

Actually, put lamb with an abundance of various bones and several whole onions in a large saucepan. Cook until the meat easily peels off the bone - remove the foam if desired. Then we catch the onion, which gave all the taste - it will no longer be useful. We remove the bones on which there is no meat - they are also not needed. Then we throw in small potatoes whole and cook.

At this time, cut the onion into large rings, squeeze the garlic into it, without sparing, add chopped parsley and dill, pepper deliciously and put bay leaves. All this is slightly crushed by hand so that the onion is saturated with aromas and gives a little juice. And when the potatoes are also ready, pour the resulting broth and let it boil for no more than a minute or two, so that the onion retains its crunchiness. The soup is poured into large bowls and eaten with a smack. And the bay leaf is fished out of the pan after about five minutes, so that it does not give bitterness to the broth.

As you can see, the names of Asian soups are as diverse as their ingredients. Now you can try to cook what you want.liked the most. And enjoy your meal!