I’ve attached a video for every recipe below from my favorite home cooks.
Asian soups are perfect for chilly days and nights. They warm you up from the inside out with their rich flavors and comforting textures. From classic Chinese wonton soup to spicy Thai curry, there’s an Asian soup recipe for every taste. These soups are packed with veggies, protein, and spices that will make your taste buds dance.
You don’t need to be a pro chef to make these soups at home. Many recipes are easy to follow and use ingredients you can find at your local grocery store. Whether you’re craving a hearty bowl of Vietnamese pho or a light Japanese miso soup, you’ll find plenty of options to try. So grab a spoon and get ready to enjoy some delicious Asian-inspired soups!
Egg Drop Soup
You’ll need:
- 4 cups chicken broth
- 2 eggs, beaten
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- Salt and white pepper to taste
- Chopped green onions for garnish
Instructions:
Mix cornstarch with water in a small bowl. Set aside.
Bring chicken broth to a boil in a pot. Reduce heat to a simmer.
Slowly stir in the cornstarch mixture. Cook until soup thickens slightly.
Drizzle beaten eggs into the soup in a thin stream while stirring gently.
Add sesame oil, salt, and white pepper. Stir well.
Ladle into bowls and top with chopped green onions.
Enjoy your homemade egg drop soup!
Hot and Sour Soup
Ingredients:
- 4 cups chicken broth
- 1/2 cup bamboo shoots, julienned
- 1/4 cup dried wood ear mushrooms, soaked and sliced
- 1/4 cup dried lily flowers, soaked and chopped
- 1/4 cup firm tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 egg, beaten
- 2 tablespoons cornstarch mixed with 1/4 cup water
- 2 green onions, chopped
Instructions:
Bring the broth to a boil in a large pot.
Add bamboo shoots, mushrooms, lily flowers, and tofu. Simmer for 5 minutes.
Stir in soy sauce, vinegar, and white pepper.
Slowly pour in the cornstarch mixture, stirring constantly.
Drizzle the beaten egg into the soup while stirring.
Cook for another minute until the soup thickens.
Sprinkle green onions on top before serving.
Enjoy your homemade hot and sour soup!
Miso Soup
Ingredients:
- 4 cups water
- 2 teaspoons dashi granules
- 3 tablespoons miso paste
- 1/2 block soft tofu, cubed
- 2 green onions, thinly sliced
- 1/4 cup wakame seaweed (optional)
Instructions:
Boil water in a pot and add dashi granules. Stir to dissolve.
Lower heat to medium. In a small bowl, mix miso paste with some hot broth until smooth.
Add the miso mixture to the pot. Don’t let it boil.
Gently add tofu cubes and wakame if using.
Simmer for 2-3 minutes.
Sprinkle sliced green onions on top.
Serve hot in bowls. Enjoy your homemade miso soup!
Pho
You’ll need:
- Beef bones
- Rice noodles
- Thinly sliced beef
- Onion and ginger
- Fish sauce
- Rock sugar
- Spices (star anise, cinnamon, cloves)
- Bean sprouts, basil, lime wedges
Make the broth:
- Char onion and ginger
- Simmer bones with spices for 3 hours
- Strain and season with fish sauce and sugar
Prepare noodles and toppings:
- Cook rice noodles
- Slice raw beef very thin
- Arrange bean sprouts, basil, and lime on a plate
Serve:
- Place noodles in bowl
- Pour hot broth over noodles and beef
- Add toppings as you like
Enjoy your homemade pho!
Tom Yum Soup
Ingredients:
- 4 cups chicken broth
- 2 stalks lemongrass, sliced
- 4 kaffir lime leaves
- 1-inch piece galangal, sliced
- 2 Thai chili peppers, sliced
- 8 oz shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp Thai chili paste
Instructions:
Bring broth to a boil in a pot. Add lemongrass, lime leaves, galangal, and chili peppers.
Simmer for 10 minutes to infuse flavors.
Add shrimp and mushrooms. Cook for 3-4 minutes until shrimp turn pink.
Stir in fish sauce, lime juice, and chili paste.
Taste and adjust seasoning if needed.
Serve hot and enjoy your homemade Tom Yum Soup!
Wonton Soup
You’ll need:
- 1 pack wonton wrappers
- 1/2 lb ground pork
- 1/4 lb shrimp, chopped
- 2 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp brown sugar
- 2 green onions, chopped
- 1 tsp ginger, minced
- 6 cups chicken broth
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
Instructions:
Mix pork, shrimp, 1 tbsp soy sauce, rice wine, sugar, green onions, and ginger.
Place 1 tsp filling on each wrapper. Wet edges, fold into triangles, and seal.
Bring broth to a boil. Add bok choy and cook for 5 minutes.
Add wontons and mushrooms. Simmer for 3-4 minutes until wontons float.
Stir in remaining soy sauce. Serve hot and enjoy your homemade wonton soup!
Laksa Noodle Soup
Ingredients:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp lemongrass, minced
- 2 red chilies, chopped
- 3 tbsp laksa paste
- 4 cups chicken stock
- 1 can coconut milk
- 2 tbsp fish sauce
- 1 tsp brown sugar
- Rice noodles
- Cooked chicken, shrimp, or tofu
- Bean sprouts, lime wedges, and cilantro for garnish
Instructions:
Heat oil in a pot. Add garlic and ginger, cook for 20 seconds.
Add lemongrass and chilies. Cook for 1 minute.
Stir in laksa paste and cook for 2 minutes until fragrant.
Pour in stock, coconut milk, fish sauce, and sugar. Simmer for 10 minutes.
Cook noodles separately according to package instructions.
Place noodles in bowls. Ladle soup over noodles.
Top with your choice of protein and garnishes.
Serve hot and enjoy your tasty laksa!
Chicken Noodle Soup
You’ll need:
- 8 cups chicken broth
- 2 chicken breasts, diced
- 2 cups egg noodles
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions:
Heat sesame oil in a large pot. Add garlic and ginger, cooking until fragrant.
Toss in carrots and mushrooms. Cook for 2-3 minutes.
Pour in chicken broth, soy sauce, and add diced chicken. Bring to a boil, then simmer for 5 minutes.
Add noodles and cook until tender, about 5 minutes.
Season with salt and pepper. Serve hot and enjoy your tasty Asian-inspired chicken noodle soup!
Thai Coconut Soup (Tom Kha Gai)
Ingredients:
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 chicken breast, cut into bite-size pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 2-inch piece galangal or ginger, sliced
- 2 kaffir lime leaves
- 1 cup mushrooms, sliced
- 1-2 Thai chilies, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
Heat coconut milk and chicken broth in a pot over medium heat.
Add lemongrass, galangal, and lime leaves. Simmer for 5 minutes.
Add chicken, fish sauce, and brown sugar. Cook for 10 minutes.
Stir in mushrooms and chilies. Simmer for 2-3 minutes.
Remove from heat. Add lime juice.
Serve hot, garnished with cilantro.
Korean Kimchi Soup
You’ll need:
- 3/4 cup aged kimchi, chopped
- 180g pork belly, diced
- 1 block tofu, cubed
- 4 cups water
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions:
Fry the pork belly in a pot until crispy. Add kimchi and cook for 2 minutes.
Pour in water and bring to a boil. Reduce heat and simmer for 15 minutes.
Add tofu, gochugaru, and soy sauce. Simmer for 5 more minutes.
Turn off heat. Stir in green onions and sesame oil.
Serve hot with a bowl of rice on the side. Enjoy your tasty kimchi soup!
Vietnamese Beef Noodle Soup
Ingredients:
- 2 lbs beef bones
- 1 lb beef brisket
- 1 onion, halved
- 2-inch piece ginger
- 2 cinnamon sticks
- 4 star anise
- 4 cloves
- 8 cups water
- 2 tbsp fish sauce
- 1 tbsp rock sugar
- Rice noodles
- Bean sprouts, basil, lime wedges for serving
Instructions:
Char the onion and ginger in a toaster oven or on the stovetop.
Rinse beef bones and brisket. Add to a pot with water and bring to a boil.
Add charred onion, ginger, cinnamon, star anise, and cloves to the pot.
Simmer for 2-3 hours, skimming off any foam.
Remove brisket when tender. Slice thinly.
Strain broth and return to pot. Add fish sauce and rock sugar.
Cook rice noodles according to package directions.
Place noodles in bowls. Top with sliced beef and hot broth.
Serve with bean sprouts, basil, and lime wedges on the side.
Japanese Ramen
Ingredients:
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 2 tsp miso paste
- 2 packages ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1/2 cup corn kernels
- Nori sheets, cut into strips
Instructions:
In a pot, combine broth, garlic, ginger, soy sauce, and miso. Simmer for 10 minutes.
Cook ramen noodles in a separate pot according to package directions. Drain and set aside.
Divide noodles between two bowls. Pour hot broth over noodles.
Top with soft-boiled eggs, mushrooms, green onions, corn, and nori strips.
Serve hot and enjoy your homemade Japanese ramen!
Chinese Corn Soup
Ingredients:
- 4 cups chicken broth
- 1 can creamed corn
- 1 cup fresh corn kernels
- 2 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp grated ginger
- 2 cloves minced garlic
- 2 tbsp cornstarch mixed with 1/4 cup water
- 2 beaten eggs
Instructions:
Mix broth, creamed corn, corn kernels, soy sauce, wine, ginger, and garlic in a pot.
Bring to a boil, then reduce heat to medium.
Stir in cornstarch mixture and cook until thickened, about 2 minutes.
Slowly drizzle beaten eggs into the soup while stirring.
Cook for 15 seconds, then stir to combine.
Taste and adjust seasoning if needed.
Serve hot and enjoy your homemade Chinese Corn Soup!
Ginger Chicken Noodle Soup
Ingredients:
- 4 cups chicken broth
- 2 boneless chicken breasts
- 2 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 carrot, sliced
- 2 cups cooked noodles
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
Instructions:
In a large pot, bring chicken broth to a boil. Add chicken breasts and simmer for 15 minutes.
Remove chicken, shred it, and set aside.
Add ginger and garlic to the broth. Simmer for 2 minutes.
Toss in mushrooms and carrots. Cook for 5 minutes.
Stir in shredded chicken, noodles, soy sauce, and sesame oil.
Simmer for 3 more minutes.
Serve hot, topped with green onions.
Shrimp Wonton Soup
You’ll need:
- 1 pack wonton wrappers
- 1/2 pound shrimp, peeled and deveined
- 1/4 pound ground pork
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 6 cups chicken broth
- Salt and pepper to taste
Instructions:
Mix shrimp, pork, green onions, soy sauce, and sesame oil in a bowl.
Place a teaspoon of filling in the center of each wonton wrapper.
Wet the edges and fold into triangles. Pinch to seal.
Bring a pot of water to boil. Cook wontons for 3-4 minutes until they float.
In another pot, heat the chicken broth.
Add cooked wontons to the broth.
Season with salt and pepper.
Serve hot and enjoy your homemade shrimp wonton soup!
Carrot Ginger Miso Soup
Ingredients:
- 4 cups vegetable broth
- 4 large carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons miso paste
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onions and carrots. Cook for 5 minutes.
Add garlic and ginger. Stir for 1 minute.
Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Use an immersion blender to puree the soup until smooth.
In a small bowl, mix miso paste with a half cup of hot soup.
Stir miso mixture back into the pot. Taste and add salt and pepper if needed.
Serve hot and enjoy your tasty carrot ginger miso soup!
Asian Long Noodle Soup
You’ll need:
- 8 oz long noodles (rice or egg)
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 lb thinly sliced pork
- 2 cups mixed vegetables (bok choy, carrots, mushrooms)
- 2 green onions, chopped
- 1 clove garlic, minced
Instructions:
Cook noodles as directed. Drain and set aside.
In a pot, bring broth to a boil. Add soy sauce and sesame oil.
Add pork and simmer for 2-3 minutes until cooked.
Toss in vegetables and garlic. Cook for 2 minutes.
Add noodles to the pot and stir gently.
Serve hot, topped with green onions.
Creamy Cauliflower Pakora Soup
Ingredients:
- 1 large cauliflower head, cut into florets
- 5 medium potatoes, peeled and diced
- 1 large onion, diced
- 4 medium carrots, peeled and diced
- 2 celery ribs, diced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
Instructions:
Add all ingredients to a large pot. Bring to a boil over medium-high heat.
Reduce heat and simmer for about 20 minutes, until vegetables are tender.
Remove from heat and let cool slightly.
Blend the soup in batches until smooth.
Return to pot and adjust seasoning if needed. Serve hot and enjoy!
Napa Cabbage Tofu Soup
Ingredients:
- 4 cups chicken broth
- 1/2 napa cabbage, chopped
- 1 block soft tofu, cubed
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- Salt to taste
Instructions:
Bring the broth to a boil in a pot. Add garlic, ginger, and soy sauce.
Add the white parts of the napa cabbage. Cook for 3 minutes.
Add tofu and the green parts of the cabbage. Simmer for 5 minutes.
Taste and add salt if needed.
Sprinkle green onions on top before serving.
Enjoy your warm, comforting Napa Cabbage Tofu Soup!
Spicy Ramen With Pork
Ingredients:
- 2 packages ramen noodles
- 1/2 lb ground pork
- 4 cups chicken broth
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, sliced
- 2 soft-boiled eggs
- 1 cup baby spinach
Instructions:
Brown the pork in a pot over medium heat. Add garlic and ginger, cook for 1 minute.
Pour in broth, gochujang, soy sauce, and sesame oil. Simmer for 10 minutes.
Cook ramen noodles according to package directions.
Add noodles and spinach to the broth. Stir until spinach wilts.
Serve in bowls topped with soft-boiled eggs and green onions.
Taiwanese Beef Noodle Soup
Ingredients:
- 2 lbs beef shank
- 8 cups water
- 3 scallions
- 5 slices ginger
- 3 star anise pods
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, diced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp five-spice powder
- 1 lb noodles
Instructions:
Boil beef in water with scallions, ginger, and star anise for 5 minutes. Rinse beef and slice.
Heat oil in a pot. Add garlic and onion, cook until fragrant.
Add beef, soy sauce, sugar, and five-spice powder. Simmer for 2-3 hours.
Cook noodles separately according to package instructions.
Serve beef and broth over noodles. Enjoy your homemade Taiwanese Beef Noodle Soup!
Coconut Curry Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 can coconut milk
- 2 tbsp curry paste
- 4 cups vegetable broth
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp coconut oil
- Salt to taste
Instructions:
Heat coconut oil in a large pot. Sauté onion and garlic for 1 minute.
Add curry paste and cook for 30 seconds.
Toss in cauliflower and pour in broth. Bring to a boil, then simmer for 20 minutes.
Stir in coconut milk and cook for 1 more minute.
Remove from heat and blend until smooth.
Season with salt and serve hot.
Japanese Udon Noodle Soup
Ingredients:
- 2 servings udon noodles
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- 2 slices kamaboko fish cake (optional)
Instructions:
Bring a pot of water to a boil. Cook udon noodles according to package directions, about 2-3 minutes. Drain and rinse with cold water.
In a pot, combine dashi, soy sauce, and mirin. Bring to a simmer over medium heat.
Divide cooked noodles between two bowls. Pour hot broth over noodles.
Top with green onions, nori strips, and fish cake if using.
Serve right away and enjoy your comforting bowl of udon!
Thai Red Curry Noodle Soup
Ingredients:
- Rice noodles
- Chicken breast, sliced
- Red curry paste
- Coconut milk
- Chicken broth
- Bell pepper, sliced
- Onion, chopped
- Garlic, minced
- Ginger, grated
- Fish sauce
- Olive oil
- Salt and pepper
Instructions:
Soak rice noodles in hot water.
Heat olive oil in a pot. Cook chicken until golden, then set aside.
Sauté onions, bell pepper, and garlic until tender.
Stir in ginger and red curry paste. Cook for 1 minute.
Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper.
Bring to a boil, then simmer for 10 minutes.
Add chicken and softened noodles. Cook until noodles are tender.
Serve hot and enjoy your tasty Thai Red Curry Noodle Soup!
Century Egg And Pork Porridge
Ingredients:
- 1/2 cup jasmine rice
- 4 cups water
- 1/4 pound sliced pork
- 1 century egg
- 1/2 teaspoon salt
- 1 teaspoon grated ginger
- 1 clove minced garlic
Instructions:
Rinse the rice and soak it for 30 minutes.
Bring water to a boil in a pot. Add rice and simmer for 20 minutes.
Cut the pork into thin strips.
Stir the rice and add the pork. Cook for 5 minutes.
Dice the century egg and add it to the pot.
Add salt, ginger, and garlic. Stir well.
Simmer for another 5-10 minutes until the porridge is thick.
Serve hot and enjoy your comforting Century Egg and Pork Porridge!