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Some Vietnamese Pho stocks can be clarified, a bit like consommee. But IME most East Asian stocks are not clarified. Shoyu ramen bases are clearer than their Shiho / Miso / Tonkatsu counterparts, but again not necessarily clarified. Vietnam has the greatest French culinary influence, I would start there.
(Note that this experience is limited to Japan / Thai / Vietnamese food - the likelihood that there are gaps in my knowledge is about 100%)
Aroogah
@dangeek
I’d really like some food like this bowl of udon noodles but more like a French consommé .
A sort of spring vegetables and meat thing.
Anyone got a recipe they can point me to?