Asian soups are generally categorized as either
savoury or
sweet. The quality of a savoury soup is determined mainly by its fragrance and
umami or "
xian" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as
tong sui are enjoyed for their aroma,
mouthfeel, and
aftertaste.
Many soups are eaten and drunk as much for their flavour as for their
health benefits and touted for their purported revitalizing or
invigorating effects.