10 Easy Cold Season Asian Soups


10 Easy to Cook Asian Soups for the Cold Season

Asia is known for its mouth-watering and irresistible cuisines and drinks that are adapted in the different parts of the world nowadays. These dishes are becoming more popular in many restaurants due to its soothing and delectable unique taste. Aside from the beautiful spots in Asia, tourists are after the festivity and taste of its culinary side. And one of Asia’s culinary prides is its soup recipes which are perfect for the cold season!

If you are tired of making chicken noodle soup over and over again for your family in this cold, winter days, try these authentic Asian soups that are easy to cook and your family will surely love it. You don’t have to bring them afar. With the magic touch of your hands, transform your old, traditional soup into an exciting, one of a kind Asian soup.

Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)

La Paz Batchoy is a known noodle soup which originated in Iloilo City, Philippines. It is named after the La Paz District of the said city. This noodle soup is packed with egg noodles (miki noodles) and pork, which brings its taste into another level of richness and fullness. Its ingredients includes vegetable oil, shrimp paste, sugar, garlic cloves, yellow onion, pork butt, kosher salt, egg noodles, scallions and pork cracklings.

Hot Soba with Chicken and Egg

A known Japanese cuisine, the hot soba with chicken and egg is a perfect dish to warm up your cold days. It can be an alternative dish for your full packed meal because it already contains the basic food groups your body needs. It is made up of chicken thighs, kosher salt, Kaeshi (noodle sauce base out of soy sauce, mirin and sugar),Dashi stock (a seaweed based broth from dried mushrooms and bonito or dried fish flakes), ginger, fresh soba noodles or dried noodles, baby spinach, eggs, chives, black and white sesame seeds and Shichimi togarashi for garnishing.

Spinach and Edamame Egg Drop Soup

This next Asian soup is a Chinese cuisine made from soybeans and fresh spinach. To create a beautiful and tasty spinach and edemame egg drop soup, you need to secure a homemade chicken stock, ginger, kosher salt, corn-starch, soy sauce, sesame oil, eggs, baby spinach, shelled edemame and scallions.

Korean Spicy Clam Soup (Jogaetang)

If you are looking for the simplest Asian soup, nothing defeats the Korean Spicy Clam Soup! Despite its simplicity, this soup is never behind any soup recipes in Asia. It is best served when hot and is traditionally served over a butane flame. Its ingredients include the littleneck clams, kombu (seaweed), garlic, jalapeño, Korean or Anaheim chile pepper, kosher salt and scallion.

Sesame and Chile Ramen (Tantanmen)

Another addition in the list of Chinese soup cuisines are this explicitly tasty Tantanmen. It is very popular in Japan as it showcases its savoury taste and mouth-watering goodness. This dish comprises chicken wings, chicken stock, sesame oil, scallions, ginger, garlic, ground pork, tobanjan (a Japanese chili bean sauce), soy sauce, sugar, neri goma (Japanese sesame paste), kosher salt, fresh or frozen ramen noodles, and Rāyu (a Japanese hot chile oil).

Danny Bowien’s Hanoi-style Breakfast Pho

A great add-on to your breakfast menu, this Vietnamese-inspired dish is a great try at home. Bowien’s secret in preserving the broth’s flavour is to simmer the broth for a short period of time after it boils. To start cooking this dish, you need to bring together its ingredients including chicken, kosher salt, black pepper, Thai rock sugar or granulated sugar, fish sauce, fresh wide rice noodles or cooked dried noodles, cilantro, scallions, white onions, Sriracha sauce, fresh lime juice and jalapeño.

Hainanese Rice Noodle Soup with Pork and Pickled Bamboo (Bau Luo Noodles)

With its look and aroma, surely, your family will love this Chinese noodle recipe from Hainan. It only takes you an hour to cook this noodle dish which consists of pork shoulder, soy sauce, sesame oil, ground white pepper, garlic, vegetable oil, whole peanuts, beef jerky, dried luglug noodles, chicken broth, pickled mustard greens, cilantro, scallions and preserved bamboo shoots in chile oil.

Green Curry and Taro Stem Soup with Bacon

This Cambodian dish is made mainly from taro stems, locally known as kdat, and is usually used in different soup recipes to add brightness and crunch. It may take time to gather all its ingredients, but, I can assure you that the cooking itself is fast and easy. The ingredients which you need to gather are bacon, cilantro leaves and stems, prahok (or other Asian fish or shrimp paste), lime leaves, garlic, shallots, chilli, lemongrass, galangal, long-grain white rice, kosher salt, taro stems or water spinach or Swiss chard stems, cooked white rice, finely grated palm sugar or light brown sugar, fish sauce, white sweet potato, vegetable oil, chicken stock, unsweetened coconut milk, long beans, mung bean sprouts, basil leaves, Vietnamese mint and sawtooth herb leaves.

Makombu-Squash Soup

Another Japan’s best, this dish can be cooked using any root vegetable as an alternative to squash. Its intense flavour comes from a kelp stock, dashi, which has the ability to enhance the natural flavour of any simmered ingredient added unto it. Other than dashi, you also need a green zucchini, yellow squash, white onion, fresh or frozen peas, olive oil, kosher salt and sliced chives.

Noodles in Dashi with Miso-Coated Pork Belly

Still from Japan, this noodle soup is very easy to make. For the dashi (broth), you only need a kombu and bonito flakes to make it perfect. While for the pork belly and noodle, you need a skinless pork belly, red miso paste, awamori rice liqueur, mirin, dark brown sugar, toasted sesame seeds, dashi, mung bean sprouts, somen noodles, scallions and angel hair chilli threads.