East Asian Soups

Gathers the soups of East Asian culinary traditions, including Japanese miso soup, Chinese hot and sour soup, and Korean guk and jjigae broths, built on the region's characteristic stocks of dashi, bone broth or fermented soybean paste. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.