Proudly Filipino 
Is it raining? It’s about to rain!
Do you wish to heat up yourself with something? Maybe these soups will open up your soul.
Soups are considered to be an easy digesting food typically a liquid dish made out with boiling meat, fish or even vegetables. If you want something light for your stomach but still satisfying then check out this list we made.
When you try eating in an Asian restaurant, this is the usual soup on the menu. Right from its name you’ll instantly have an idea what it’s mostly made out with; wispy beaten eggs boiled in chicken broth. If you are allergic to chicken then you can immediately avoid it but you don’t want to miss how this soup brings goodness savory.
Here are ten varieties of delicious and healthy soups from different parts of Asia.
Egg Drop (origin: China)
When you try eating in an Asian restaurant, this is the usual soup on the menu. Right from its name you’ll instantly have an idea what it’s mostly made out with; wispy beaten eggs boiled in chicken broth. If you are allergic to chicken then you can immediately avoid it but you don’t want to miss how this soup brings goodness savory.
Monggo Guisado (origin: Philippines)
This famous Filipino soup is mostly composed of a simmered mongo beans or (mung beans), leafy vegetables and either some bits of pork, chicken, seafood and even chicharon. Sometimes it’s combined with a vine called malabar night shade or they commonly call it as Alugbati. If Malabar night shade is not available then there is the nutritious malunggay leaves instead or if not combine both for a better taste. It is best paired with rice or even without it; it’s still great.
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Tom Kha Gai (origin: Thailand)
This classic chicken soup from Thailand is rich in flavor from essential Thai ingredients. It’s mixed with coconut milk, lemongrass, fresh ginger, lime juice, chile paste, basil and also cilantro. The combination of its ingredients may be bizarre but this soup is absolutely upright good since you get variety of pieces to spoon through your mouth.
Kimchi Jiegae (origin: Korea)
Take a look from it and smell; you will straightaway get the impression of how spicy this soup is going to be. Koreans are known to be enthusiasts of spicy dishes primarily with kimchi. Jiegae is best with a more fermented and ripe kimchi creating a stronger and more flavorful taste than the other varieties. It is placed into a pot with tofu, garlic as well as onions then combined either with beef, pork or seafood, which are then all boiled together with water or anchovy stock.
Vietnamese Pho (origin: Vietnam)
Vietnamese beef noodle pho is a soup you’ll easily love. Chewy noodles with savory broth and tender slices of beef. All those crunchy, spicy, herby trimmings we get to toss on top – a bowl of shrill hot pho is pretty much always a good idea just perfect on a cold evening or on a lazy weekend afternoon.
Miso Soup (Origin: Japan)
If you wish to cook something that would smell like fresh seafood then this is the soup for you. Japanese are fans of seafood dishes and this soup is simple yet very fishy juicy. This is a traditional Japanese soup consisting of dashi. Dashi which is a stock made from boiling dried kelp (seaweed) and dried bonito (fish) is ordinarily used in Japanese cooking. Instant dashi granules are vended in a conveniently-sized jars or packets and vary in strength. More dashi to your soup will mean a stronger stock.
Lagman (origin: Israel)
Lagman is beef broth; coriander-spiced soup is flavored with small chunks of beef or lamb and filled with chewy, hand-stretched noodles similarly to those found in nearby China. Wherever you find this, it is really savory and exceptionally slurpable — a delicious mix of Israeli cultures jumbled into a bowl.
Spicy Pork and Mustard Green (origin: Singapore)
This quick and easy soup is the perfect way to start the day after waking up from a chilly sleep. Ensure to prepare the broth the night before, so all that’s left is boiling the noodles. A touch of crushed peppercorns and red pepper flakes adds sharpness to the broth without overpowering the other ingredients. The mustard greens; most of the time mustard greens is a side dish. If you prefer spinach or kale for main courses then go ahead and enjoy!
Khao Piak Sen (origin: Laos)
This soup is actually a Lao version of homemade chicken noodle soup which literally it means wet rice strands. Crafted from chewy noodles and a simple chicken broth, it’s the ultimate comfort food for your hearty cravings. This noodle soup is also a popular breakfast staple, versatile for any time. The bowl comes with beef or chicken broth, which is poured over rice noodles and flavored with various tasty herbs.
Xiao Long Bao (origin: Taiwan)
This is known as soup dumplings. Traditionally this is prepared in a small bamboo steaming baskets which give them their name. Xiaolong bao, often called “dumplings,” are distinct from British or American-style dumplings as well as Chinese jiaozi.
What’s your favorite rainy season Asian Soup of choice? Share it to us.
READ ALSO: Sinigang: Still in TasteAtlas Best Soup List, together with other Filipino Delicacies
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