尋味全球：盤點世界最棒的 20 大經典湯品
20 of the World's Best Soups
如果一碗熱騰騰的湯給您一種古老而極致的慰藉感，那麼您絕對不孤單。湯品是世界上最古老、最通用的食物之一。《湯：全球歷史》（Soup: A Global History）的作者珍妮特·克拉克森（Janet Clarkson）表示：「每一種文化都有某種湯，它擁有非常悠久的歷史。」
If a steaming bowl of soup strikes you as the ultimate in old-fashioned comfort, you’ve got plenty of company. Soup is one of the world’s oldest and most universal foods, said Janet Clarkson, author of the book “Soup: A Global History.” “Every culture has some kind of soup,” she said. “It’s got very ancient roots.”
克拉克森說，每次您給感冒的朋友送去一鍋豐盛的湯（或許還配點麵包）時，其實您正在延續一項古老的傳統。「將食物與藥物分開——這並不是古代人的想法。」她說：「我認為在世界上的每一個國家，從歷史上看，某些湯都被視為具有修復功能的食療。」
Each time you deliver a pot of hearty soup (with perhaps a side of bread) to a friend with the sniffles, Clarkson said you’re in fact carrying on an age-old tradition. “Separating food and medicine — that’s not how ancient people thought of it,” she said. “I think in every country in the world, historically, some soups were seen as restorative.”
克拉克森對湯下了一個慷慨且廣泛的定義：「只需在水裡煮一些東西，而那入味的水就變成了這道菜的關鍵部分。」這是一個為世界巨大的烹飪多樣性留出空間的定義。以下是CNN推薦的 20 道來自世界各地的最佳湯品：
Clarkson settled on a generously broad take. “Just some stuff cooked in water,” she wrote, “with the flavored water becoming a crucial part of the dish.” It’s a definition that leaves room for the world’s tremendous culinary diversity. These are our nominations for 20 of the best soups around the world:
🥄 全球二十大經典名湯巡禮
Twenty Masterpieces of Global Comfort
🇳🇬 棕櫚果湯 (Banga)
Nigeria
來自油棕樹的果實為這道源於尼日河三角洲的湯品賦予了脂肪與風味，湯裡還加入了新鮮的鯰魚、牛肉與乾海鮮。這道湯極受歡迎，以至於商店裡都有販售現成的混調香料包。香料為這道菜浸潤出濃郁的紅色湯汁，這是該湯品最大的亮點：通常用「eba」或澱粉球來蘸食，這是兩種由不同方式製作的尼日利亞主食樹薯。
Fruits from the oil palm tree lend both fat and flavor to this soup from the Niger Delta, which also features fresh catfish, beef and dried seafood. It’s so popular that packets of ready-mixed banga spice are sold in shops. The spices infuse a rich, red sauce that’s the soup’s main draw: Soak it up with eba or a ball of starch, two Nigerian staples both made from cassava prepared with different methods.
🇻🇳 越式牛肉河粉 (Beef pho)
Vietnam
高湯與肉桂、八角等溫暖香料一同慢燉數小時，為這款米粉湯打造出極具香氣的基底。Pho 是越南最廣為人知的出口美食之一，雖然現代餐廳提供各種口味，但牛肉才是最原始的風味。直到今天，牛肉河粉仍是越南最受歡迎的版本，選擇包括生牛肉、生熟肉混合、牛腩和牛筋等。
Broth is simmered for hours with cinnamon, star anise and other warm spices to create a wonderfully aromatic base for this rice noodle soup. Pho is among Vietnam’s most recognized culinary exports, and while today’s pho restaurants serve a wide range of flavors, beef is the original. Today, beef pho remains the most beloved version in Vietnam, with options that include the original raw beef, a mix of raw and cooked beef, brisket and tendon.
🇺🇦 羅宋湯 (Borscht)
Ukraine
鮮嫩的甜菜塊在鮮紅色的湯汁中翻滾，這是深得烏克蘭及東歐人民喜愛的湯品。上方常會加上一勺濃郁的酸奶油，這可不僅是普通的甜菜湯。湯品中獨特的酸味來自格瓦斯（Kvass）——一種同樣是當地特產的乳酸發酵甜菜汁。2022年，聯合國教科文組織將烏克蘭羅宋湯列入亟需保護的非物質文化遺產名錄。
Chunks of tender beets swim in brilliant red broth for a soup that’s beloved in Ukraine and across Eastern Europe. Often topped with a rich dollop of sour cream, borscht is anything but basic beet soup. It gets a tangy kick from kvass, a lacto-fermented beet juice that’s another regional specialty. In 2022, UNESCO placed the soup on its list of Intangible Cultural Heritage in Need of Urgent Safeguarding.
🇫🇷 馬賽魚湯 (Bouillabaisse)
France
這道從漁夫雜燴演變而來的烹飪指標，將經典的地中海風味提煉成與沿海城市馬賽齊名的料理。番紅花、橄欖油、茴香、大蒜與番茄，與從海裡剛打撈上來的新鮮魚類融合在一起。根據 1980 年簽署的《馬賽魚湯憲章》，最正宗的食譜必須包含至少四種精選海鮮，其中包括鮟鱇魚和螃蟹。
A fisherman’s stew turned culinary icon, bouillabaisse distills classic Mediterranean flavors into a dish synonymous with the coastal city of Marseille. Saffron, olive oil, fennel, garlic and tomatoes blend with fish fresh from the sea. According to signatories of the 1980 Bouillabaisse Charter, the most authentic recipe must include at least four kinds of seafood chosen from a list that includes monkfish and crab.
🇵🇹 綠菜湯 (Caldo verde)
Portugal
來自葡萄牙葡萄酒產區米尼奧，切得很細的蔬菜絲與馬鈴薯和洋蔥完美融合，這就是最地道的家常療癒美食。在多數版本中，嫩滑的葡萄牙煙燻腸（chouriço）為湯品增添了一抹淡淡的煙燻鹹香味，使其更加豐盛飽滿。搭配一杯當地著名的綠酒（vinho verde）享用最是絕配。
Thinly sliced greens meld with potatoes and onions in this homey soup from Portugal’s wine-producing Minho region, the definition of down-home comfort food. In many versions, tender Portuguese chouriço sausage adds an undercurrent of smoky, salty flavor that makes the soup even heartier. Enjoy alongside a glass of Minho’s famed vinho verde wine.
🇩🇿 碎麥蕃茄湯 (Chorba frik)
Algeria, Libya and Tunisia
在綠色時期便收割的硬質小麥（稱為 freekeh）為這道北非湯品增添了令人滿足的厚實口感與營養，在神聖的齋戒月期間尤其備受推崇。柔嫩的穀物吸收了番茄高湯與芳香的香料，與鷹嘴豆、燉雞肉、牛肉或羊肉的味道融合。食用時常搭配檸檬塊和一片 kesra 麵包。
Durum wheat harvested while green, called freekeh, adds satisfying heft and nourishment to this North African soup, which is especially beloved during the holy time of Ramadan. The tender grains absorb a tomato broth and aromatic spices, their flavor melding with chickpeas plus stewed chicken, beef, mutton or lamb. Serve with lemon wedges and a hunk of kesra bread.
🇵🇪 鮮蝦濃湯 (Chupe de camarones)
Peru
這款濃郁的鮮蝦巧達湯是秘魯古城阿雷基帕的特產。山上寒冷的夜晚最適合享用這道豐盛的佳餚：鮮嫩的蝦子伴隨著大塊的安地斯馬鈴薯和玉米在湯裡翻騰。加入了 ají amarillo（一種帶有清爽果香的辣椒），為這道濃稠香滑的湯帶來恰到好處的香辣層次。也許這解釋了為什麼它享有強大催情劑的美譽。
This creamy shrimp chowder is a specialty of Arequipa, a historic city surrounded by towering volcanoes. Cold nights in the mountains are perfect for the hearty dish: Tender shrimp swim alongside chunks of Andean potatoes and corn. The addition of ají amarillo, a chili pepper with a lilting, fruity flavor, adds satisfying spice to balance out the rich and creamy ingredients.
🇪🇸 西班牙冷湯 (Gazpacho)
Spain
安達魯西亞酷熱的夏天，喝上一碗冰鎮的蔬菜湯是消暑的絕佳選擇。現代最經典的版本包含番茄、黃瓜、大蒜和橄欖油，再加上一把陳年麵包屑來增加稠度。早期的阿拉伯人就將這道菜帶到了伊比利亞半島，那時還沒有番茄，最原始版本是由麵包、大蒜與橄欖油搗碎後用醋調味而成。
Summer in Andalusia brings searing weather, ideal for cooling down with a bowl of this chilled vegetable soup. Today’s most classic version includes tomatoes, cucumbers, garlic and olive oil, with a handful of stale breadcrumbs added for body. Arabs brought the dish to the Iberian Peninsula centuries before Spaniards tasted tomatoes; the original was a blend of bread, garlic and olive oil seasoned with vinegar.
🌍 西非花生湯 (Groundnut soup)
West Africa
如同許多傳奇佳餚，花生湯打破了國界的限制：將肉、魚或雞肉與濃稠的花生湯一同慢燉，是整個西非各國共有的極致慰藉美食。無論是在哪個國家，這種濃湯都具備香滑、醇厚且鹹香的特點，這令人垂涎的組合往往還會因為加入蘇格蘭帽辣椒（Scotch bonnet）而帶來燃燒的快感。
As with so many culinary treats, groundnut soup ignores international boundaries: Meat, fish or chicken simmered into a thick peanut soup is pure comfort food in countries across West Africa. No matter the country, such soups and stews are creamy, rich and salty, a satisfying combination that often gets a fiery jolt from the addition of Scotch bonnet peppers.
🇺🇸 秋葵濃湯 (Gumbo)
United States
來自美國路易斯安那州的料理明星，融合了西非、美洲原住民喬克托族與法國等多種飲食文化的精髓。今天最受歡迎的版本通常選用海鮮、雞肉和香腸。有的廚師使用「filé」（喬克托族長期採集的磨碎檫樹葉）來為濃湯調味，而另一些廚師則會用炒麵糊（roux）或是炒秋葵片來勾芡濃湯。
Cultures and flavors meld in a hearty soup that’s a star of Louisiana cuisine, influenced by West African, Native Choctaw and French cuisines. Ground, dried sassafras leaves — called filé and long harvested by the Choctaw people — give many gumbo recipes a distinctive spice. Some cooks thicken their soup with a cooked flour paste called roux, while others swear by sautéed slices of okra.
🇲🇦 鷹嘴豆湯 (Harira)
Morocco
在齋戒月期間太陽下山時，許多摩洛哥人會用一碗熱氣騰騰的鷹嘴豆湯來開齋。肉桂、生薑、薑黃與胡椒為鹹鮮的番茄高湯帶來暖意。雖然蔬食版本很受歡迎，但最傳統的吃法還是要加入鮮嫩的羊肉塊慢火煨煮。這不只是穆斯林的開齋菜餚，有些北非猶太人在贖罪日開齋時也會準備它。
When the sun sets during the month of Ramadan, many Moroccans break their fasts with a hot bowl of this comforting chickpea stew. Cinnamon, ginger, turmeric and pepper lend warming spice to the savory tomato broth, which soaks into tender chickpeas. While vegetarian recipes are popular, the most classic version is simmered with tender chunks of lamb or other meat.
🇬🇪 酸李牛肉湯 (Kharcho)
Georgia
一種名為「tkemali」的酸梅醬為這款傳統格魯吉亞湯品帶來了明亮清爽的風味。它是用未成熟的酸梅製成，酸味中和了湯中肥美牛肉與研磨核桃的油膩感。香氣則來自混和了香菜、香薄荷、胡蘆巴、黑胡椒與萬壽菊等香料的獨門調配，成為喬治亞最令人喜愛的佳餚之一。
Tart plum sauce called tkemali adds bright, zesty flavor to this traditional soup, which is one of Georgia’s most beloved dishes. It’s made with unripe plums, whose sour note balances the richness of fatty beef and ground walnuts cooked into the soup. The aromatic kick comes from the spice mix khmeli suneli, a blend of coriander, savory, fenugreek, and more.
🇨🇳 蘭州牛肉麵 (Lanzhou beef noodle soup)
China
這道傳統湯品中的手工拉麵技術本身就是一門藝術。師傅利用高筋麵粉與蓬灰水揉製出極具彈性的麵糰，隨後快速拉伸與對摺，將麵糰變成足夠一碗湯份量的拉麵。將其滑入清澈卻濃郁的牛肉高湯中，再配上鮮嫩的牛肉片、透亮的白蘿蔔、辣油與新鮮香菜，成就世界級的美味。
Shaping — or pulling — la mian noodles by hand for this traditional soup is an art in itself. Artisans use a finely milled, high-gluten flour to mix a stretchy dough, then pull and fold to make noodles. Slip them into a bowl of beef broth for a world-class soup that includes tender beef, pale slices of radish, chili oil and fresh herbs.
🇲🇲 魚湯麵 (Mohinga)
Myanmar
在緬甸的大部分地區，湯就是早餐。路邊攤販和茶館裡的巨大鍋中盛著熱氣騰騰的 Mohinga。這款米粉湯的靈魂在於香氣撲鼻的湯頭，由新鮮草本植物熬製並以烤米粉勾芡，魚肉為其增添了層次豐富的鮮甜。這種美味太受喜愛，以至於從早餐演變成全天候零食，且每個地區都有獨特吃法。
Soup is what’s for breakfast in much of Myanmar, where sidewalk vendors hawk steaming bowls of mohinga out of enormous vats. The soul of this noodle soup is the aromatic broth, which is simmered with herbs and thickened with toasted rice powder. Mohinga is so beloved that it’s gone from breakfast dish to anytime snack.
🇲🇽 牛肚湯 (Menudo)
Mexico
牛肚在大蒜辣湯中熬煮數小時，是墨西哥終極解酒良方，但牛肚湯遠不僅是解酒藥。在婚禮與重大場合，它更是桌上的常客。這是純正的家鄉美食，以玉米粒為湯底，在食用時加上生洋蔥碎、辣椒與芫荽，帶來無比清新的口感。主要分為紅辣湯底與白清湯底兩種風格。
Tripe simmered for hours in a piquant, garlicky broth is the ultimate Mexican hangover cure, but menudo goes far beyond morning-after remedies. It’s a favorite at big occasions, sheer comfort food, with kernels of hominy that get fresh bite from a garnish of raw onions, chiles and cilantro. Choose from spicy rojo or milder blanco versions.
🇧🇷 椰奶蝦湯 (Moqueca de camarão)
Brazil
在巴西巴伊亞地區，棕櫚油與番茄將椰奶高湯染成溫暖的橘紅色。即使在最熱的日子裡，當地人也樂於享用。真正的魅力在於漂浮其中的鮮甜大蝦。傳統上，它是放在黑黏土與紅樹林樹液手工製成的陶罐中烹煮，並直接連同這個充滿原始感性的器皿一起端上桌。
Palm oil and tomatoes tint coconut broth a warm, orangey red in this specialty from the Bahia region of Brazil. This soup’s real draw is sweet, tender shrimp floating in the broth. Traditionally, it is cooked in a handmade pot made from black clay and the sap of mangrove trees, then brought to the table in the same vessel.
🇮🇩 雞肉索托湯 (Soto ayam)
Indonesia
雞肉麵湯在這道辛香濃郁的印尼美食中可謂達到了巔峰。薑黃、八角、肉桂、檸檬草和檸檬葉等香料層層疊加出迷人香氣，還常加入半熟的軟嫩蛋黃增添豐盈口感。食用時撒上酥脆的炸油蔥酥、擠點新鮮青檸汁與新鮮辣椒片，帶來無與倫比的味蕾刺激。
Chicken noodle soup may reach its culinary pinnacle in this piquant Indonesian dish. Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavor, with the jammy yolks of soft-boiled eggs to add richness. Eat topped with fried shallots and fresh limes.
🇹🇭 冬蔭功 (Tom yum goong)
Thailand
集酸、辣、鹹、甜於一身，冬蔭功迷人的高湯與鮮甜彈牙的大蝦堪稱絕配。不可或缺的香料包含南薑、香茅與檸檬葉，而鮮紅的朝天椒碎片則負責為其注入讓人暢快淋漓的辣勁。這是泰國無數款冬蔭湯中最富盛名且深受各國老饕喜愛的極致版本。
Sweet, sour, spicy and salty, this soup’s magnificent broth is the ideal foil for sweet, tender shrimp. Aromatic ingredients include galangal, lemongrass and lime leaves, while slivers of bright red bird’s eye chilis add additional heat. This version enriched with fat prawns is a favorite with many diners.
🇯🇵 豚骨拉麵 (Tonkotsu ramen)
Japan經長時間熬煮的豬骨將濃烈的風味完全釋放進湯中，讓湯底呈現乳白色且充滿骨髓與脂肪精華。這本是九州福岡縣（博多）的招牌，現已紅遍全球。要成就完美的一碗麵，除了乳白濃湯，還得配上肥美的叉燒與中間帶有韌性的直麵條，食用時發出唏哩呼嚕的啜吸聲據說最能提升美味！
Long-simmered pork bones impart intense flavor to this classic ramen, whose broth is cloudy with marrow and fat. It’s a signature of Fukuoka Prefecture, but the rich soup is now served worldwide. While the indulgent broth is the star, a bowl isn’t complete without pork belly and a tangle of noodles. Don't forget to slurp to enhance the flavor.
🇹🇷 高原優格湯 (Yayla çorbasi)
Turkey
煮熟的米粒或大麥為這款滑順的優格湯增添了穀物的微甜。在土耳其，許多人視其為冬天防範感冒的家庭靈藥，甚至有些醫院會將這道菜餚供應給康復中的病人。少許薄荷乾末平衡了優格淡淡的微酸，非常適合搭配一個蓬鬆柔軟的皮塔餅一起享用。
Boiled rice or barley adds grainy sweetness to this creamy yogurt soup. It’s believed to ward off colds during winter; some Turkish hospitals even serve yogurt soup to recovering patients. A crumble of dried mint helps balance the yogurt’s slight tang. Serve with a pillowy round of fresh pita bread.