Broth in Asia: A Guide to the Different Types Used in Japanese, Korean, and Thai Cooking

by Joost Nusselder Updated:  June 20, 2022

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Asians love their broth. It’s the base of many of their favorite dishes. How is it used in Asia?

Broth is a liquid made by simmering meat, fish, or vegetables with seasonings. It’s a base for soups, stews, and sauces. It can be made from scratch or purchased from the store. It’s a popular ingredient in Asian cuisine.

In this article, I’ll explain what broth is and how it’s used in Asian cooking.

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Broth: The Basic Building Block of Asian Cuisine

Broth is a flavorful liquid that is created by boiling ingredients such as meat, vegetables, and bones in water. It is a staple in Asian cooking and is used in a variety of dishes. Broth is often used as a base for soups, stews, sauces, and gravies. It is a key ingredient in many popular Asian dishes, including ramen, pho, and hot pot.

The History of Broth in Asia

Broth has been a part of Asian cuisine for thousands of years. It is considered an essential ingredient in many dishes and is worth bringing up the differences between the various types of broths used in different Asian countries. For example, in Japan, miso broth is famous, while in China, a fiery ginger and onion broth is popular. The method of making broth varies from country to country, but the basic process of boiling ingredients in water remains the same.

Types of Broth Used in Asian Cuisine

There are many different types of broths used in Asian cuisine, including:

• Pork broth: A rich and flavorful broth made from pork bones and other ingredients. It is commonly used in ramen and other noodle dishes.
• Beef broth: A dark and savory broth made from beef bones and other ingredients. It is often used in stews and soups.
• Chicken broth: A light and flavorful broth made from chicken bones and other ingredients. It is commonly used in soups and sauces.
• Miso broth: A sweet and savory broth made from miso paste and other ingredients. It is commonly used in Japanese cuisine.
• Vegetable broth: A vegetarian broth made from a variety of vegetables and other ingredients. It is a popular substitute for meat-based broths and is often used in vegan dishes.

How to Make Broth

Making broth is easy, but it does require some time and effort. Here is a basic recipe for making broth:

• Chop the ingredients: Chop the meat, vegetables, and other ingredients into small pieces.
• Add the ingredients to a large pot: Add the ingredients to a large pot and cover with water.
• Bring to a boil: Bring the pot to a boil and then reduce the heat to a simmer.
• Let it simmer: Let the broth simmer for several hours, allowing the flavors to develop.
• Strain the broth: Strain the broth to remove any bits of food and allow it to cool.
• Store the broth: Store the broth in the refrigerator or freezer until ready to use.

Notes on Broth

• Broth can be made with a variety of ingredients, including meat, vegetables, and bones.
• The length of time that broth is simmered can vary depending on the recipe and the desired flavor.
• Broth can be used as a base for soups, stews, sauces, and gravies.
• Broth is a key ingredient in many popular Asian dishes, including ramen, pho, and hot pot.
• Vegetable broth is a popular substitute for meat-based broths and is often used in vegan dishes.

Exploring the Versatile Broths Used in Chinese Cuisine

When it comes to Chinese cuisine, broth is an essential and versatile ingredient that adds flavour to many dishes. The basic method of preparing Chinese broth includes simmering beef or chicken bones, onion, ginger, and other vegetables for hours to extract the flavour and clarity of the stock. The key ingredients for Chinese broth are:

• Beef or chicken bones
• Onion
• Ginger
• Vegetables

The Essential Chopping and Slicing Techniques

Chopping and slicing the ingredients for Chinese broth is a key step in achieving the desired flavour and clarity. Here are some essential techniques to keep in mind:

• Chop the onion and ginger into small pieces to release their flavour.
• Slice the vegetables thinly to allow them to cook evenly.
• Use a sharp knife to avoid crushing the ingredients and releasing any bitter or dry bits.

The Best Way to Strain and Store Broths

Straining the broth is an important step in removing any impurities and achieving a clear and flavourful stock. Here are some tips for straining and storing Chinese broth:

• Strain the broth through a fine-mesh strainer or cheesecloth to remove any solids.
• Let the broth cool before storing it in containers in the fridge or freezer.
• Use the broth within a few days if storing in the fridge, or within a few months if storing in the freezer.

The Different Dishes that Use Broth

Chinese broth is a versatile ingredient that can be used in a variety of dishes. Here are some popular dishes that include Chinese broth:

• Noodle Soup: A classic Chinese dish that includes thin, straight noodles and a savoury broth made with beef or chicken.
• Egg Drop Soup: A quick and easy soup that includes beaten eggs and a chicken broth base.
• Fried Rice: A popular Chinese dish that includes cooked rice, vegetables, and meat, all cooked in a wok with a chicken or vegetable broth base.
• Bok Choy Soup: A simple soup that includes bok choy and a chicken or vegetable broth base.
• Yellow Noodle Soup: A popular Asian dish that includes yellow noodles, beef or chicken, and a savoury broth made with onion and ginger.

Japanese Broths: The Essence of Flavorful Dishes

Broths are an essential part of Japanese cuisine, as they are used as a base for many dishes. They are typically made by simmering or braising ingredients in a liquid, resulting in a flavorful and nutritious broth. The composition of Japanese broths usually includes soy sauce, salt, and other seasonings, giving them a unique taste that complements the flavors of the dish.

Preparation and Examples

Japanese broths take time and patience to prepare, but the end result is worth it. The most commonly found broths in Japanese cuisine are dashi and ramen broth. Dashi is a basic broth made from kombu (dried kelp) and katsuobushi (dried bonito flakes), while ramen broth is made from pork bones, chicken bones, and other ingredients. Some examples of dishes that use Japanese broths include:

• Miso soup: a traditional Japanese soup made with dashi and miso paste, often served with tofu and seaweed.
• Sukiyaki: a hot pot dish made with thinly sliced beef, vegetables, and tofu, cooked in a sweet and savory broth.
• Shabu-shabu: a Japanese hot pot dish where thinly sliced meat and vegetables are cooked in a simmering broth, typically flavored with soy sauce and sake.

Seasoned to Taste

Japanese broths are typically seasoned to taste, with the amount of salt and other seasonings adjusted depending on the dish being prepared. The flavors of the broth can also be enhanced by adding other ingredients, such as ginger, garlic, or sake. Japanese broths are not only used as a base for soups and stews but also as a liquid base for sauces and marinades.

Broths in Korean Cuisine: A Sea of Flavor

Korean cuisine is known for its bold flavors and unique ingredients. Broths play a crucial role in Korean cooking, providing the base for many soups, stews, and sauces. From seafood to beef, Korean broths are a necessity in any Korean kitchen.

Seafood Broths

Seafood is a staple in Korean cuisine, and seafood broths are commonly used to bring out the flavors of other ingredients. The most basic seafood broth is made with dried anchovy, kelp, and pollock. These ingredients are simmered together to create a rich, flavorful broth that is used in many Korean dishes.

• Dried anchovy is a common ingredient in Korean broths and is used to provide a rich umami flavor.
• Kelp is a type of seaweed that is rich in iodine and adds a subtle sweetness to the broth.
• Pollock is a type of fish that is commonly used in Korean cuisine and adds a depth of flavor to the broth.

Vegetable Broths

Vegetable broths are a great substitute for meat-based broths and are commonly used in Korean cuisine. Korean vegetable broths are made with a variety of fresh produce and dried ingredients.

• Fresh vegetables like onions, garlic, and carrots are commonly used in Korean vegetable broths.
• Dried ingredients like shiitake mushrooms and dried anchovies are also used to provide a rich, umami flavor.

Shortcuts and Tips

• Korean grocery stores sell pre-made broths and stocks that can be used as a shortcut in cooking.
• Skim the foam off the top of the broth while simmering to ensure a clear and clean broth.
• Korean broths can be stored in the freezer for longer use.
• Korean broths can be used as a substitute for Japanese dashi or Chinese chicken broth in recipes.

Thai Broths: A Spicy and Flavorful Journey

Thai cuisine is famous for its bold flavors and the broths are no exception. The ingredients commonly used in Thai broths include sliced white onions, ginger, and lemongrass. To cover these ingredients, water is added and simmered for a long time to transform them into a fine broth. Thai broths are also known for their spicy kick, which comes from the addition of fresh chilies.

The Secret to a Good Broth

The secret to a good Thai broth lies in the quality of the ingredients used. When shopping at the local market, be sure to find the freshest cuts of meat and seafood possible. It’s also important to be careful with the chilies, as they can be fairly super hot. If you’re not used to spicy food, it’s best to start with smaller cuts and gradually increase the amount as you become accustomed to the heat.

The Recipe

Making a Thai broth requires a few steps, but it’s fairly easy to do. Here’s a recipe to get you started:

Ingredients:

• 2 pounds of chicken or beef
• 1 onion, sliced
• 1 piece of ginger, sliced
• 2 stalks of lemongrass, sliced
• 4-6 fresh chilies, sliced
• Water
• Salt

Instructions:
1. Bring a pot of water to a boil.
2. Add the chicken or beef and simmer for 10-15 minutes.
3. Remove the meat and set aside.
4. Add the onion, ginger, lemongrass, and chilies to the pot.
5. Simmer for 30 minutes.
6. Add the meat back to the pot and simmer for an additional 30 minutes.
7. Season with salt to taste.

Storage and Usage

Thai broths can be stored in the refrigerator for a few days or frozen for longer storage. They are a common ingredient in Thai cuisine and can be found in many restaurants and shops. Thai broths are used in a variety of dishes, including soups, curries, and stir-fries. They are also a popular base for noodle dishes like Tom Yum and Tom Kha Gai.

The Final Verdict

Thai broths are a must-try for anyone who loves spicy and flavorful food. They offer a lighter and easier alternative to the heavy broths found in previous sections. The benefits of utilizing Thai broths in your cooking are endless, and the possibilities for new and exciting dishes are endless. So, next time you travel to Thailand, be sure to save a lot of room for the broths!

Broths used in Filipino cuisine: A Flavorful Journey

Filipino cuisine is known for its love of seafood, and the seafood broth is no exception. This broth is usually made with a combination of different seafood such as shrimp, crab, and clams. The broth is boiled with ginger, soy sauce, and sliced onions to give it a savory flavor. It is then served with the seafood and eaten as a soup or used as a base for other seafood dishes.

Pork and Beef Broth: A Hearty Meal

Pork and beef broths are a staple in Filipino cuisine. They are usually prepared by boiling pork or beef bones with ginger and sliced onions for hours until the broth becomes rich and flavorful. The broth is then used as a base for many traditional Filipino dishes such as sinigang and nilaga. These dishes are often served with rice and eaten as a hearty meal.

Chicken and Bean Curd Soup: A Healthy Delight

Chicken and bean curd soup is a popular Filipino broth that is both healthy and delicious. The broth is made by boiling chicken bones with ginger and sliced onions. The bean curd is then added to the broth along with some vegetables such as carrots and cabbage. This soup is often served with rice and is a great way to get your daily dose of protein and vegetables.

Tofu Roll Soup: A Japanese-Inspired Dish

Tofu roll soup is a dish that was inspired by Japanese cuisine but has been adapted to suit Filipino tastes. The broth is made by boiling pork bones with ginger and sliced onions. The tofu rolls are then added to the broth along with some vegetables such as carrots and cabbage. This dish is often served with rice and is a great way to experience the fusion of Japanese and Filipino flavors.

Mongolian Hot Pot: A Shared Experience

Mongolian hot pot, also known as nabemono, is a popular broth-based dish in Filipino cuisine. The broth is usually made with a combination of pork and beef bones, ginger, and sliced onions. Diners then cook their own meat, vegetables, and tofu in the boiling broth at the table. This dish is often shared among friends and family, making it a great way to bond over food.

Conclusion

So there you have it- a brief history of broth in Asia and how it’s used. It’s a flavorful liquid made by boiling meat, vegetables, and bones, and it’s a staple of Asian cooking. You can use it as a base for soups, stews, and sauces, or you can just enjoy it by itself. So go ahead and give it a try!

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.