Soupei

Soupei is a term used in contemporary fusion cuisine to describe a class of light, broth-based soups that emphasize clarity, seasonal vegetables, and umami-rich stocks. The name combines the French word soupe with a phonetic suffix used in several East Asian languages, signaling a culinary tradition that blends Western and East Asian techniques.

In preparation, soupei typically starts with a clear stock, such as dashi or a light chicken or vegetable broth. Ingredients are added in stages to maintain a delicate balance of flavors: seasonal vegetables, tofu or seafood, and a modest amount of protein. Flavor is layered with mirin, soy sauce, miso, or salt, and finishing oils such as sesame or chili oil. Garnishes may include scallions, mitsuba, citrus zest, or nori.

Variations range from vegetarian versions featuring konnyaku and mushrooms to seafood or chicken renditions with thinly sliced proteins. In some culinary circles, soupei is served as a starter or as a light main course, often accompanied by rice or barley.

Culinary critics note soupei for its emphasis on restraint and the expressive use of dashi- or stock-based umami rather than heavy sauces. It has gained popularity in modern bistros and home cooking as a comforting, versatile dish.