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Soups
Appears in
By Ken Hom
Published 1981
Most chinese soups are made from a plain, rich, flavorful broth garnished with one or more compatible ingredients—combinations of vegetables, wontons, fish or meat balls, noodles, or bits of roast pork—the variations are endless. They are all easy to assemble, once you make the broth, and the broth becomes the demure backdrop for the flavors you put into it.
In China, soup is sipped throughout the meal and is better light than hearty. The closest we come to a hearty soup might be Steamed Chicken in a Yunnan Pot, which begins with a broth but has chunks of chicken, in it.