The Mouthfeel of Soups

A soup is basically a tasty liquid to which just about anything can be added: meat, fish, shellfish, vegetables, grains, peas, mushrooms, noodles, seaweed, miso paste, or tofu. The liquid can be left very runny or thickened in the same way as sauces. The mouthfeel of soups is rarely mentioned, but in reality it is precisely their mouthfeel and variations thereof that make them special. It is particularly the contrast between the textures of the liquid element and the firmer ingredients that is interesting. The way in which the liquid coats the mouth also helps intensify the taste of the solid particles.