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Soups

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Ramen

Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork , dried seaweed , menma (麺麻), and green onions . Nearly every region in Japan has its own variation of ramen, from the tonkotsu ramen of Kyushu to the miso ramen of Hokkaido.

 
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Pho

Phở or pho is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because pho's origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. A related noodle soup, bún bò Huế, which is a spicy beef noodle soup, is associated with Huế in central Vietnam.

 
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Borscht

Borscht is a sour soup commonly consumed in Eastern Europe. The variety most commonly associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.

 
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Goulash

Goulash is a soup or stew of meat, usually seasoned with paprika and other spices. Originating from the medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.

 
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Pozole

Pozole, which means "hominy", is a traditional soup or stew from Mexico. It is made from hominy, with meat, and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

 
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Dal

Dal is a term used in the Indian subcontinent for dried, split pulses (legumes). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines.

 
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Miso soup

Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.

 
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Tom yum

Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. In recent years, tom yam has been popularised around the world.

 
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Minestrone

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

 
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Consommé

In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.

 
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Menudo (soup)

Menudo, or pancita is a traditional Mexican soup, made with beef stomach (tripe) in broth with a red chili pepper base.

 
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Shabu-shabu

Shabu-shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.

 
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Sukiyaki

Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.

 
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Hot and sour soup

Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

 
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Bouillon cube

A bouillon cube or stock cube or broth cube (Philippines) is dehydrated bouillon or stock formed into a small cube about 15 mm wide. It is typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in both granular or powdered form.