1. Shoyu ramen
One of the four main types of ramen, Japanese noodle soups lauded for their exquisite flavors, is shoyu ramen, which is based on soy sauce. Every bowl of ramen consists of three main components: noodles, broth, and toppings. The distinctively dark and salty broth of shoyu sets it apart from other varieties.
A flavorful blend of kombu stock and soy sauce is typically added to a base of meat or seafood broth. To make shoyu ramen, fresh wheat noodles are typically coiled into a spiral shape. They are prepared independently and served in a bowl, doused in the savory broth.
Minestrone, a hearty, chunky soup made with whatever vegetables are in season, is one of the very basics of classic Italian cooking. Peasant-style soup with a mashed bean or spelt base and leftovers from various contorni (side dishes) and other meals; its origins can be traced back to at least 30 CE.
Today, stock, onions, tomatoes, celery, carrots, and legumes are among the most commonly used ingredients despite the fact that there is no standard recipe for this dish and every region has its own version. The vegetables are diced and cooked in a long simmering liquid, but they must not become mushy.
Ukrainian cuisine is best known around the world for its borscht. Beetroot, meat or bone stock, and sautéed vegetables come together to form a hearty soup. The broth can be made with a variety of meats, including beef, pork, chicken, or even vegetables.
Traditional ingredients for this soup include fermented beetroot juice (kvas), meat, and root vegetables or cabbage. Each and every borscht must have beets as the main ingredient. It lends the dish its signature earthy flavor and deep red color.
Gumbo, a hearty soup typically prepared in large, black, iron pots, is the best way to get a taste of New Orleans. Cajun food is a cultural and culinary icon of Louisiana and can be made with a variety of different ingredients, including seafood, okra, tomatoes, and ham, chicken, and poached oysters.
Tasso ham may be used to complement the flavor of the main course, which may feature rabbit or wild duck. As a rule, steamed white rice is served alongside the thick and rich liquids that make up gumbo, which are always flavored with onions, garlic, bay leaf, and thyme.
5. Tonkotsu ramen
Tonkotsu ramen is known for its distinctively rich and fatty pork broth, along with its fresh noodles, runny egg yolks, and succulent slices of pork belly. It has become so well-known and distinctive that it deserves to be considered a separate cuisine from ramen.
Typically, scallions, which add brightness and vibrancy, bamboo shoots, which add crunch and a nutty flavor, nori seaweed, which adds texture, and sweet corn, which adds even more flavor, are sprinkled over the ramen before serving. The pork bones are simmered for several hours to develop the rich broth, during which time the collagen and fat dissolve, giving the soup a distinctive, creamy texture.
Cream, seafood, cognac or wine, and a blend of spices are traditional components of this thick, creamy, and rich puréed soup. The traditional method of making the soup involves first roasting the shellfish and then simmering them again in the flavorful broth, which has led some to theorize that the name refers to a soup that is cooked twice (bis cuits).
There’s also the idea that it has something to do with the Bay of Biscay, whose cuisine shares some of bisque’s spiciness. Food historians speculate that fishermen created bisque to make the most of whatever ingredients they had on hand, as it was first mentioned in the 17th century as a shellfish soup.
7. Miso Soup
Soybean paste (called miso paste) and stock (called dashi) are the foundations of traditional Japanese miso soup, which may also include other ingredients like seaweed or tofu. The soup is available at any time of day in Japan, but it is estimated that over 70% of locals have it for breakfast.
A common starter in Japanese restaurants across the United States is miso soup. As the soup alkalizes the blood and stimulates the nervous system, it is believed to have curative effects. Miso is the main component; it’s made from rice, salt, water, and fermented soybeans to create a paste with a consistency similar to peanut butter.
The soup and cooking stock known as dashi is a staple in Japanese cuisine and is used as a foundation for a wide variety of nimono (slow-cooked dishes) including donburi (rice bowls), stews, and a variety of miso and noodle soups.
A number of Japanese dishes rely on dashi, a stock typically made from kombu (dried kelp), katsuobushi (dried and smoked skipjack tuna), iriko or niboshi (anchovies or sardines), or a combination of these ingredients.
Pho, a type of noodle soup popular in Vietnam, is not only a staple of daily life but also the country’s national dish. It is one of the most popular Vietnamese dishes in the West because of its sophisticated simplicity and rich, complex flavors. Despite its soup status, pho is typically served as the main course, and no two bowls have the same flavor.
Typically, the broth is made from chicken or beef bones that have been simmered for at least three hours. Herbs and spices boost the already delicious flavor, while the rice noodles, beef, and sprouts add texture and depth.
In 1910, Chinese immigrants to Japan brought ramen, a noodle soup made by boiling noodles in a salty broth. Using a mineral water infused with sodium carbonate, called kansui, the dough for these curly noodles was bright yellow in color and more elastic than the Japanese noodles prepared at the time.
Noodles with a chicken-flavored broth were first produced by Nissin Foods in 1958 under the brand name Chickin Ramen; the name was taken from the pronunciation of the Chinese word lamian (pulled noodles).