How (un)healthy are these broths

Factual Questions
1

Maybe a CS question but it’s about about health rather than food. I want to stage a tasting feast to showcase the local cuisine here, and a lot of it include several different soups. I just want to let people taste the soup that’s strained of all solids, skimmed of fat and other stuff. Even by clarifying could there still be unhealthy substances dissolved into the broth? They’re the following:

  1. chicken stewed with ginger, with green papaya as tenderizer, and further seasoned with chili leaves (40 minutes cooking time);
  2. beef shank stewed with onion, pepper corn, whitened with sweet corn (2-3 hours);
  3. stewed pork tail (skin on), whitened with peeled taro, soured with lime (1 1/2 hours);
  4. stewed pork internal organs (tender loin, liver, heart, tripe), darkened with pig’s blood, seasoned with onion and ginger (>1 hour); and
  5. stewed beef tripe and intestines, made slightly bitter by adding bile or bitter melons, slightly soured (1 1/2 hours).

Another is an all-vegetable soup so nothing weird there except maybe the taste.

2

What is your definition of “unhealthy?’
Clear soup is mostly devoid of nutrition, and it is often salty, which is considered a bad thing these days.
As long as you aren’t drinking gallons of these soups a day, I don’t see anything wrong with them.

3

Any fuzz with dissolved connecting tissue, or with meat boiled longer than 2 hours?

4

Maybe if your soup is so unhealthy that you are worried about trace amounts after straining you shouldn’t serve (or eat) it? Maybe people with food allergies should police their own choices after being told the ingredients, and it isn’t your problem? For them, you could provide the local fare “bowl of tepid filtered water.”

5

Fuzz?
If you mean “problem,” no. Lots of soups and stews are cooked for many hours.

6

Except for pho, pho is awesome.

7

Well, yeah.
But, it’s also full of meaty deliciousness.

8

Like many other people, I’m confused about “health” here. These are foods, right? People actually order an entire bowl and consume the entire thing, with noodles and other ingredients? Right? And you’re offering a spoonful?

What’s the question? Are you not telling them its tripe, or other ingredient sources, and then springing it on them later? Is that it?

9

Ah, I’m still thinking about that. I’m not out to shock anyone, like that video of Americans eating pork stew darkened with pig’s blood. They ought to know how the soup was made. On the other hand, some of the dishes in their normal form (#4 and 5) are not likely to attract foreigners. I’m not even sure whether to serve them in lacquer bowls ala Japanese miso, or in dainty tea cups. :smiley:

But it seems my desired answers have been questioned. Thanks y’all.