Noodle soup
Noodle Soup
Noodle soup (/ˈnuːdəl suːp/) is a type of Soup that includes Noodles in its preparation.
Etymology
The term "noodle soup" is a direct translation of the Chinese term "miantang" (面汤). "Mian" (面) refers to noodles, while "tang" (汤) means soup.
Description
Noodle soup is a common dish across many different cuisines, including Chinese, Japanese, Vietnamese, and Thai, among others. The soup typically consists of a broth, noodles, and various other ingredients that can include vegetables, meat, or seafood. The type of noodle used can vary widely depending on the specific recipe and cuisine.
Variations
There are many variations of noodle soup, each with its own unique ingredients and preparation methods. Some popular types include Ramen, a Japanese noodle soup; Pho, a Vietnamese noodle soup; and Wonton noodle soup, a type of Chinese noodle soup.
Related Terms
- Broth: A savory liquid made by simmering bones, meat, fish, or vegetables in water.
- Noodles: A type of food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings.
- Soup: A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
External links
- Medical encyclopedia article on Noodle soup
- Wikipedia's article - Noodle soup
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