8 of the best traditional Chinese soup recipes

 8 of the best traditional Chinese soup recipes

1. Hot and Sour Soup (酸辣汤)

Ingredients (Serves 4):

• Chicken or vegetable stock – 4 cups

• Soy sauce – 3 tbsp

• Rice vinegar – 3 tbsp

• Chili paste or white pepper – 1 tsp (adjust to taste)

• Cornstarch – 2 tbsp (mixed with 3 tbsp water)

• Firm tofu – 200g (cut into strips)

• Wood ear mushrooms – ½ cup (soaked and sliced)

• Shiitake mushrooms – ½ cup (sliced)

• Bamboo shoots – ½ cup (thin strips)

• Egg – 1 (lightly beaten)

• Sesame oil – 1 tsp

• Green onions – 2 stalks (sliced)

Instructions:

• Bring stock to a boil.

• Add mushrooms, tofu, and bamboo shoots.

• Stir in soy sauce, vinegar, and chili paste/pepper.

• Simmer 10 minutes.

• Add cornstarch slurry; stir until thickened.

• Slowly drizzle egg while stirring to create ribbons.

• Finish with sesame oil and green onions.

2. Wonton Soup (馄饨汤)

Ingredients (Serves 4):

Wonton filling:

• Ground pork – 200g

• Shrimp (chopped) – 100g

• Soy sauce – 1 tbsp

• Sesame oil – 1 tsp

• Ginger – 1 tsp (minced)

• Green onion – 2 tbsp (chopped)

• Wonton wrappers – 20

Soup:

• Chicken stock – 4 cups

• Bok choy – 1 cup (chopped)

• Soy sauce – 1 tbsp

• Sesame oil – 1 tsp

• White pepper – ½ tsp

Instructions:

• Mix filling ingredients and wrap in wonton wrappers.

• Bring stock to a boil, add bok choy.

• Add wontons and cook 5–7 mins until they float.

• Add soy sauce, sesame oil, and pepper.

• Serve hot.

3. Egg Drop Soup (蛋花汤)

Ingredients (Serves 4):

• Chicken stock – 4 cups

• Cornstarch – 1½ tbsp (mixed with 2 tbsp water)

• Egg – 2 (beaten)

• White pepper – ½ tsp

• Salt – to taste

• Sesame oil – 1 tsp

• Green onions – 2 tbsp (chopped)

Instructions:

• Boil the stock.

• Stir in cornstarch slurry to slightly thicken.

• Slowly drizzle beaten egg while stirring.

• Add pepper, sesame oil, and green onions.

• Serve immediately.

4. Chinese Herbal Chicken Soup (中药鸡汤)

Ingredients (Serves 4):

• Chicken thighs or whole chicken – 600g

• Chinese red dates – 6

• Dried goji berries – 2 tbsp

• Dried shiitake mushrooms – 4

• Astragalus root – 3 slices

• Ginger – 3 slices

• Water – 6 cups

• Salt – to taste

Instructions:

• Blanch chicken and rinse.

• Add chicken and all ingredients to a pot with water.

• Bring to boil, simmer on low 1.5–2 hours.

• Add salt before serving.

5. Chicken Corn Soup (鸡蓉玉米羹)

Ingredients (Serves 4):

• Chicken breast – 1 (cooked & shredded)

• Cream-style corn – 1 can (400g)

• Chicken stock – 4 cups

• Egg – 1 (beaten)

• Cornstarch – 2 tbsp (mixed with 2 tbsp water)

• White pepper – ½ tsp

• Salt – to taste

• Sesame oil – 1 tsp

Instructions:

• Boil stock and add cream corn and shredded chicken.

• Simmer for 5 minutes.

• Add cornstarch slurry to thicken.

• Stir in beaten egg slowly.

• Add seasoning and sesame oil.

6. Beef Brisket Soup with Daikon (萝卜炖牛腩汤)

Ingredients (Serves 4):

• Beef brisket – 500g (cubed)

• Daikon radish – 400g (peeled, chopped)

• Ginger – 4 slices

• Star anise – 2

• Soy sauce – 2 tbsp

• Shaoxing wine – 2 tbsp

• Water – 6 cups

• Salt – to taste

• Green onions – for garnish

Instructions:

• Blanch beef in boiling water, rinse.

• In a new pot, add beef, daikon, spices, and water.

• Add soy sauce and wine.

• Simmer for 2 hours until beef is tender.

• Season and serve.

 

7. Seaweed and Tofu Soup (紫菜豆腐汤)

Ingredients (Serves 4):

• Dried seaweed – ¼ cup (rehydrated)

• Silken tofu – 200g (cubed)

• Chicken or vegetable stock – 4 cups

• Ginger – 2 slices

• Soy sauce – 1 tbsp

• White pepper – ½ tsp

• Green onions – 2 tbsp (chopped)

• Sesame oil – 1 tsp

Instructions:

• Boil stock with ginger.

• Add tofu and rehydrated seaweed.

• Simmer 5 minutes.

• Season with soy sauce, pepper, and sesame oil.

• Garnish with green onions.

8. Fish Ball Soup (鱼丸汤)

Ingredients (Serves 4):

• Fresh or frozen fish balls – 300g

• Napa cabbage – 2 cups (sliced)

• Chicken stock – 4 cups

• Ginger – 2 slices

• White pepper – ½ tsp

• Salt – to taste

• Green onions – for garnish

Instructions:

• Boil stock with ginger.

• Add napa cabbage and cook 5 mins.

• Add fish balls and cook until they float.

• Season and garnish with green onions.

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