This ingrediet is listed in Thai or Vietnamese style noodle soup. It’s a herb that is widely used throughout the Caribbean, Latin America, and the Far East. The leaf aromas are similar to cilantro but it’s more pungent. It’s supposedly an appetite stimulant.

The secret of many flavors is in the three desirable taste components: glutamate acid (which tastes like kelp or konbu), inosinic acid (dried bonito), and guanil acid (shiitake mushrooms).

Glutamic acid or GLU (MSG - is the sodium salt of GLU) is a natural flavor enhancer and a major component in common amino acids found in animal and plant proteins. It’s in virtually all processed foods, whether labeled as such or not, that is because by FDA’s definition MSG is 99% pure glutamic acid and anything less is not, like milk casein, natural flavors, hydrolyzed proteins and yeast which can contain up to 30 percent or more of GLU.

Both disodium inosinate and disodium guanylate are also natural flavor enhancers that work synergistically with processed free glutamic acid. As they are fairly expensive additives, they are not used independently of glutamic acid; if they are present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient.

• Monosodium glutamate is made from yeast.
• Disodium inosinate is made from animal proteins (especially sardines or other fish).
• Disodium guanylate is made from dried fish or dried seaweed. It is a by-product of disodium inosinate.

Oh, that old world whiffy garlic, it’s such a worthy herb that everyone should learn to love it. Its strong flavor and aroma reduce the need for other seasonings such as salt.

Garlic’s great antibiotic and antiseptic abilities also make food healthier. Some nomadic herding tribes use lot of it with very comtaminated drinking water without getting affected.

A glove of garlic sliced or finely chopped and added to your noodle soup is very wholesome and will keep you healthy with its legendary medicinal virtues.

Ginger has such a tantalizing peppy taste when used effectively that it finds many uses in very diverse recipes and is used often in pacific fusion cuisines. A small amount of finely chopped or minced fresh ginger will add an energizing zing to your noodle soup.

Traditionally, sushi is served with raw ginger slices in Japan as a prevention for parasites in eating raw fish.

Galangal (aka galingale, Thai ginger or kha) is a preferred ginger substitute in Vietnamese soup. It has a more hot ginger-peppery flavor with notes of cardamom and citrus flavor, and is reputed to raise appetite or aid indigestion.

One of the most versatile vegetable used as seasoning in Asian cuisine, is the green onion (aka scallion), which is also cheap and easy to get.

Along with ginger, it’s often used to cut any strong fishy, meaty or oily tastes.

It is cut thin into ringlets or slivers with a sharp knife and served fresh just before eating by topping with a handful. Aside from being very nutritious and flavorful, for one in a hurry, smothering a steaming bowl of noodle soup with a generous handful allows the hot soup to be enjoyed quickly.

Kansui or alkaline water is a common ingredients in oriental noodle. Originally, Chinese-style yellow noodles’ color were the result of using natural kansui water from Lake Kan in Inner Mongolia. The alkali gelatinize the protein in the starch enough to yellow, give the noodles a springy texture and particular flavor.

An emulsifier used to improve the texture of the noodles and make them easier to cook. It’s a byproduct of soybean and other oils.

Polysaccharides such as alginic acid and pectin, used to increase the smoothness and viscosity of the noodles. They are made from seaweed (konbu), fruit, and bean albumen.

Prevents oxidation of the fats and oils in the noodles. It’s a byproduct of soybean and other oils, it also provides vitamin E.

There are many hidden ways animal products get into our foods without much notice aside from possible cross-contamination in facility that also make products containing animal-based ingredients. Ingredients as gelatin, glycerine, lecithin, Mono- or diglycerides, and some natural flavors are derided from animal products.

Other typical considered vegetarian ingredients can contain trace animal products from production. For instance, some sugar companies process sugar through a bone char to decolorizes the sugar. Wine production can use animal-based fining agents to make wine clear.