Asian Broth Bases

1. Japanese broths

Dashi (だし)
Essential base made from kombu (kelp seaweed) and katsuobushi (dried bonito flakes).
Used in miso soup, ramen, udon, etc.

Tonkotsu
Rich, milky broth made by boiling pork bones for a long time. Base for tonkotsu ramen.

Shoyu broth
Soy sauce-flavored broth, often based on dashi or chicken/pork broth.

Shio broth
Clear, salty broth, usually based on dashi or poultry broth.

Miso broth
Base made from miso paste added to a clear broth.

2. Chinese broths

Chicken broth (鸡汤, Jītāng)
Clear and fragrant, often the base for traditional soups.

Pork broth
Rich broth used for noodles and hot pots.

Fish broth
Made from fish bones, used in some soups and fondues.

Chinese herbal broth
Often infused with roots and medicinal herbs (ginseng, licorice, etc.)

Tare (タレ) (in Chinese-influenced ramen)
Seasoning concentrate often made from soy or miso.

3. Korean broths

Yuksu (육수)
Clear broth made from beef, chicken, or fish. Base for many Korean soups.

Miyukguk broth
Broth made with wakame seaweed.

Kimchi broth
Broth based on kimchi for some spicy soups.

4. Vietnamese broths

Phở broth
Clear broth made from beef (or sometimes chicken), simmered slowly with cinnamon, star anise, ginger, cloves.

Canh broth
Light broth used in Vietnamese soups.

5. Thai broths

Tom Yum broth
Spicy and sour broth with lemongrass, galangal, kaffir lime leaves, chili.

Tom Kha broth
Broth made with coconut milk, galangal, lemongrass.

Nam Tok broth
Broth flavored with beef blood (often used for Nam Tok soup).

6. Indonesian / Malaysian broths

Soto broth
Aromatic broth made with chicken or beef and spices (turmeric, lemongrass).

Bakso broth
Clear broth used with meatballs (bakso).