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 selection is made specifically for you.
Only authentic ingredients
Just want to note that the ingredients from which Asian soups are prepared, you can not buy in the nearest market. To do this, you will have to search for some products at large grocery stores or even order online. Analogs and replacements will not work here, otherwise the taste will be completely different from the original.
We have prepared a selection of the most famous Asian soups. Asia is a huge country. So, in our top Korean, Vietnamese, Thai, Chinese, Japanese and even Buryat-Mongolian soup will be presented.
Ramen noodles
This is a Japanese soup, which is called differently - ramen or ramen. He came to the Land of the Rising Sun from the Celestial Empire, and then migrated to Korea. The main ingredients of this dish are rich broth and wheat noodles, and various toppings are laid on top: sprouted soybeans, green beans, boiled pork, and so on. If you want to try, then such noodles are sold in the form of “Doshiraki” known to us in many grocery chains and is 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 with noodles everything is relatively clear, then there are several types of broths.
Fish is cooked from shark fins, which gives the broth a truly unusual taste. Note that the shark is easy to find in stores. If it fails, then use the fins and heads of red fish (salmon, trout, char) - this is a more modern option.
Meat is made from pork bones, cartilage and fat. But someone likes to make it from chicken or beef.
Miso is the broth we all know. It consists of fish concentrate and dried seaweed, so it has such a rich taste and opaque texture.
Cooking ramen
Actually, having boiled a rich broth (the level of sharpness and salinity at the discretion), you need to boil the wheat noodles separately, put it in a deep bowl and pour liquid. The remaining ingredients are laid out on top: coarsely chopped boiled eggs, pickles, nori seaweed, vegetables, herbs, pork yash (Japanese version of barbecue meat), narutomaki or kanaboko. The last obscure ingredients are hard minced fish rolls, which become so thanks to the use of corn starch and steaming. You can order or cook them yourself.
Tom yum
This sour-hot soup has become known worldwide, due to the fact that tourist flows poured into Thailand 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 in the preparation of this dish, even those in which coconut milk is poured.
We offer a recipe for Tom Yam soup at home, which you will definitely like. This is Tom Yum Kung with shrimp, it is tasted by all the tourists who come to the kingdom.
Cooking Tom Yam Kung
To prepare, you need to buy:
- Large prawns in shell.
- Oyster mushrooms.
- Fish sauce nykamam.
- Galangal (can be replaced with ginger).
- Lime and kaffir lime leaves (leaves can be replaced with lime peel).
- Chilli.
- Lemongrass (Lemon Sorghum)
- Onion garlic.
- Cilantro.
It is clear that some of this list is definitely unfamiliar to you. But if some components can be replaced, then the grass of lemongrass and nyokmam (made from small fish, which is fermented by pickling with the addition of salt) - must be.
So, we start with the broth. Cook the shrimp for about five minutes, after which we take it out and clean it, and throw the shells back into the boiling water for another ten minutes. Then add the lemongrass beaten out with a hammer, sliced galangal and lime leaves. After 10 minutes, use a slotted spoon to remove everything from the pan so that only the clear broth remains. And add pre-cooked pasta to it.
Pasta preparation is very simple. Fry the chopped onion with garlic and chili in a pan, from which we must take out the seeds. The resulting frying after 3-4 minutes is mashed in a blender. And that’s all!
While this beauty is boiling, add fish sauce and torn oyster mushroom hats (legs do not go to the dish), then load the shrimp, pour lime juice there, salt and pepper to taste and turn it off, letting the soup stand for a couple of minutes. When serving, be sure to sprinkle the dish with chopped cilantro abundantly. The taste is 99% the same as in Thailand. As you can see, the recipe for Tom Yam soup at home is quite simple, well, certainly not more cocky than our borsch.
Danhuatan
This Asian soup with chicken and egg, as well as seaweed, is considered a purely 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 many varieties of this dish, each cook adds something from himself to the recipes of Asian soups. For example, instead of algae put tofu, bean seedlings or corn.
Cooking Danhuathan
Boil the chicken in boiling water with the addition of several 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 flesh of the bird into fibers. Then add algae and proceed to the most important thing - the eggs.
We break them into a separate bowl, whisk a little (no need to zeal) and pour a little stream of boiling broth in a thin stream, without stopping whipping. After that, pour the resulting beauty in a boiling broth in the same trickle, stirring intensively 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 season with garlic).
Cooking
This Asian seafood soup is one of the most famous in the world. The Vietnamese have come up with several varieties of it, but we will analyze the recipe exactly foka.
To do this, cut ginger and onion in half, and then bake in the oven for about 10 minutes, until they are browned properly. We put them in a pan, add a sea cocktail, fish sauce to nikam, a couple of star anise, a little cloves and allspice peas. Fill with cold water and begin to boil. After 20 minutes, remove the onion and ginger from the broth.
Boil rice noodles according to the instructions on the packaging and rinse in cold water so that it does 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 pepper.
Cooking Calcus
This Asian homemade chicken noodle soup belongs to Korean cuisine. So, the dish should be spicy. And the more thermonuclear it is, the better.
The specialty of the dish is in specially prepared noodles. To do this, mix the flour with starch, salt, oil and water. Knead the dough, which should turn out pretty tight. Put in a bag and let it lie down a bit.
At this time, put the whole chicken, large onion and eight whole cloves of garlic in the pan, add water and cook. Of course, all this must be flavored with salt and a mixture of ground peppers. When the chicken is cooked, mashed the onions and garlic in a separate bowl until mashed. Separate the chicken from the bones and divide the fillet into fibers, add pepper paste and onion-garlic puree. Pour with sesame oil, mix 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. We boil it in boiling water with the addition of fish sauce to nikam or hot soy.
We spread the noodles to 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 carrots, germinated soybean sprouts, pickled garlic, spicy eggplant and, of course, kimchi cabbage at the nearest market. Speaking of the latter, in Korea it is considered the main dish and is the main ingredient in many Korean soups.
Kimchi, kimchi and chimcha are called differently, but almost everyone knows it. Spicy and burning to the impossibility, seasoned with red pepper, onion juice, garlic and ginger, pickled cabbage of Beijing cabbage are sold in each market and are both an independent dish in the form of a snack / salad, and the basis for preparing other dishes.
Cooking Buchler
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 you the recipe for buhler. Actually, this is not even soup, but just cool boiled lamb with broth and onions. But in Russia, potatoes are also added there.
Actually, in a large pan we put lamb with an abundance of various seeds and several whole onions. Cook until the meat comes off the bone easily - remove the foam if desired. Then we catch the onion, which gave all the taste - it will no longer be useful. We remove bones on which there is no meat - they are also not needed. Then we throw small potatoes whole and cook.
At this time, chop the onion into large rings, squeeze the garlic into it, not sparing it, add the chopped parsley and dill, deliciously pepper and put the bay leaves. All this is slightly wrinkled 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 into the broth and let it boil for no more than a minute or two, so that the onion remains crisp. Soup is poured into large bowls and eat, smacking. And bay leaf is caught from the pan after five minutes, so that it does not give the broth of bitterness.
As you can see, the names of Asian soups are as diverse as their composition. Now you can try to cook what you most liked. And enjoy your meal!