Asian soups are divided into Vietnamese, Thai, Japanese, Chinese and Malaysian. Each cuisine has its own specifics, although there are also common features that unite the culinary traditions of different countries.
The main feature of Asian soups is that they are often prepared with traditional noodles. These soups are hearty, but nevertheless light. They add wasabi, coconut milk , seaweed, ginger and curry paste. Soups are served in large, deep cups.
Asian cuisine is primarily about sauces, spices and spices. The preparation of soups is not complete without local specifics. For example, in Korea, fried sesame is used as the main seasoning. It is added to almost every dish. And in China, they prefer fennel, Sichuan pepper, anise, cinnamon, star anise, as well as a local invention-Wuxianmian-a seasoning that is a mixture of cinnamon, fennel, cloves, Sichuan pepper and star anise, taken in equal parts.
Seasonings and spices for Asian soups.
Our online store has a large section with Asian cuisine. Here you can order Asian noodles, salad dressings, Asian sauces, pickled ginger, soy sauce, rice vinegar, Japanese breadcrumbs, Wok sets and much more.
Cook with a new product from “Idigo” – smoked garlic!
Light spicy taste and aroma of smoke.
Coconut milk.
Asian noodles.
Rice for sushi.
Rice vinegar.
And here you will find Asian noodle sauces. Choose sauces for Asian dishes here.
Asian soup with chicken and funchosa.
Ingredients:
Chicken broth – 2 l.
Corn – 150 g.
Daikon radish – 150 g.
Green peas – 150 gr.
Wasabi-to taste.
Salt – to taste.
Cook the broth, add the bay leaf and black pepper to the meat and cook for at least 1 hour. You can also add thyme and garlic. Strain the broth through a sieve to get rid of all unnecessary things. Remove the chicken and cut it into small pieces.
Prepare all the vegetables (carrots, daikon, corn, peas) and cut them into thin strips of approximately the same size. Slice the onion. Add everything to the broth and together with the ginger.
Cook for five minutes and add the soy sauce and wasabi to taste. Wasabi is dissolved first in a small amount of broth (saucer), and then only add. Add salt. And cook for another five to seven minutes until the carrots are ready. Turn off the soup, add the funchosa and chicken. Let stand under the lid for a few minutes. When serving, garnish the soup with chopped coriander or onion.
Asian udon noodle soup.
Chicken fillet – 300 g.
Champignons – 6 pcs.
Onion – 1 pc.
Tomatoes – 250 g.
Green onions – 30 g.
Chicken eggs – 2 pcs.
Butter – 20 g.
Salt – to taste.
Wash the chicken fillet, then remove the films, and cut off the fat. Put the prepared chicken breast in a saucepan, fill it with water and put it on the fire. When the water boils, reduce the heat, cover the pan with a lid and cook the fillets until tender.
At this time, you can boil the eggs. Then peel them from the shell and cut them in half.
Now you need to boil the udon noodles. To do this, put the noodles in boiling water and cook them for 6 minutes. Attention, to boil 75 grams of noodles, you need at least 750 ml. of water, and so that it does not stick together, it must be stirred periodically. The finished noodles should taste dense, but not firm. After boiling, the udon should be immediately washed with cold water, so that the noodles do not turn out to be boiled.
Now you should prepare the vegetables for the soup. To do this, wash the mushrooms and cut them into plates. Put a piece of butter in a frying pan and fry the chopped mushrooms on it for three minutes. Fry all the vegetables on high heat.
Peel the onion and finely chop it. Put it in the pan with the mushrooms. Fry the vegetables for another minute.
Next, add the mashed tomatoes and garlic to the pan. Mix all the ingredients well, then set aside the pan.
Now remove the chicken fillet from the broth and cool it a little. After that, the boiled fillet is disassembled into small pieces.
Strain the chicken broth through cheesecloth to make it transparent. In a saucepan with broth, add a little water (up to a liter), if it is boiled when cooking the chicken, and put it on the fire. Bring the broth to a boil, add the base for making tom yam soup, a little soy sauce, prepared vegetables and chicken pieces. Boil the soup for a couple of minutes.
At the end of cooking the Asian soup, add the previously prepared udon wheat noodles and salt the soup to taste and taste.
Pour the soup on the plates. In each plate, put half a boiled egg. Top the soup with chopped green onions and sesame seeds.
Recipe for ramen noodle soup with pork and egg.
This is a classic Japanese ramen soup with pork and egg. It is prepared with our ramen noodles, which do not lose their taste or consistency in the hot broth.