The key to a japanese style soup or vietnamese pho is the broth (stock). In my opinion the stock has to be made ahead of time. Strained. Refrigerated. The next day heat it up again, load it up with vegetables: minced garlic, minced ginger, chopped scallions/green onion, chili paste, other vegetables (snow peas/chopped carrots/chopped pepper), bring it to a boil to barely cook the vegetables. Then add whatever you want as protein (scallops or chopped chicken breast or thinly sliced raw beef/tripe). Bring to back to a boil and cook until the meat is just cooked through. Eat up.
That's the basic process. The key, like I said before, is the stock. Making a good stock is not easy, but is easier if you have a pressure cooker. Here's a link to a good pressure cooker beef stock recipe.
If you don't have the patience to learn to cook, just buy some "Better Than Boullion" soup base. There's nine kinds ranging from beef to lobster.
Better than anything you can find in a can, but not as good as a homemade stock and not as healthy.
Ultimately, I recommend you learn to make stock. Women prefer homemade soup to 3 for $1 ramen noodles any day.