soup
汤· tang
Taste & Role
Soup is typically served as a course alongside or at the end of a Chinese meal, acting as a warming, hydrating counterpoint to the other dishes. It also functions as a cooking medium for hot pot and noodle dishes, and slow-simmered soups are often prepared specifically for their health-giving properties.
What it is
Soup, known as tang in Chinese cuisine, is a liquid dish made by simmering meats, bones, vegetables, herbs, or other ingredients in water or broth. It ranges from light, clear broths to hearty, slow-simmered stews and is a staple across all regional Chinese cooking. Many Chinese soups are valued as much for their nourishing, restorative qualities as for their flavor.
Nutrition
per 100 g- Calories
- 80 kcal
- Protein
- 1.28 g
- Total fat
- 5.77 g
- Carbs
- 5.13 g
- Fiber
- 1.3 g
- Sodium
- 317 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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