The importance of soup arose many years ago in China when food was scarce. Soups were created for their combined purpose to provide food, drink, warmth and nourishment. Fuel was scarce too and the family meal was cooked over one precious fire. (1)

" ....Thus, soups have become an integral part of the Chinese meal, entirely different from their western counterpart. While one is meant to be an appetiser, a tastebud teaser or just a stopgap measure while the western chef roasts his beef, the other is borne with pride to the table to sit amid other dishes and be sipped ever so appreciatively ...." (1)
If a Chinese hostess were complimented on her soup, it was a great honour indeed!

There are 2 basic types of soup - light and heavy. Light soups are clear broths with meat and vegetables. Heavy soups are thickened with starch and are more like stews and could be a meal by themselves. Those that are drunk at family dinners are usually the light, clear type. (2)

Soups are delicious and nutritious; and are really easy to prepare. One only needs to put some vegetables and pre-blanched meat chunks to a pot of boiling water and simmer for 3-4 hours. These natural flavours are highly valued by the Chinese. The essence of the soup is coaxed out by the simmering process. (3)

When the soup is done, salt is added to taste. A good homemade soup does not contain MSG.

Last updated on November 25, 1998