vigorously boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel and deep flavor. ( ): Made from fish that have been fried and boiled for several hours, creating a white milky broth. This broth has a rich feel, and sweet umami taste. (): A broth made using the bones, meat offcuts, or skin of either pork, duck, or chicken. A commonly broth used for simple flavouring of common dishes. Refined broth/stocks: (): A dark tan broth made from Jinhua ham, pork, and chicken that has been slowly simmered to finish. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup or wonton soup. (): A filtered white broth made through vigorous boiling of bones and chicken that has been clarified using pureed or finely minced chicken breast meat. Repeating the clarification and infusion process with more minced chicken produces a double-clarified broth ( ). The white broth can also be clarified using egg white or blood but the taste will not be optimal. Used in the Sichuan dish (). Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with less intense flavours, known as (). Japanese Collectively known as dashi, most Japanese soup bases are flavoured primarily with kombu (kelp) and shavings from dried skipjack tuna (katsuobushi). They are soaked or simmered to release the umami flavours of the shavings, and the resulting broth is strained. Mirin is occasionally added to the broth to further enhance the taste of the broth. : Kelp () is soaked in lukewarm water or simmered to yield a light broth. : made by soaking or boiling dried sardines () in water. The heads and entrails are usually pinched off prior to soaking, to prevent bitterness. : made by soaking dried shiitake mushrooms in water. Korean Korean broth is collectively known as (K: T: ). Although the literal definition is meaty water, can be used to include broth made by vegetable equivalent. Each kinds of broth will be used for diverse range of Korean soup. () is a clear broth made from boiling dried Korean anchovies. (kelp) could be boiled together to enhance its flavour. It is most common type of broth that can be used for most of the simple Korean soup and noodle dishes. means a clear broth from boiling meat, which