I’ve attached a video for every recipe below from my favorite home cooks.
Chinese soups are perfect for cold days and nights. They warm you up and make you feel cozy. Chinese soups are easy to make at home with basic ingredients like chicken, pork, veggies, and noodles. You can find many recipes online to try.
These soups are not just tasty – they’re good for you too. Many Chinese soups use herbs and spices that may boost your health. From simple egg drop soup to hearty wonton soup, there’s something for everyone to enjoy. Give Chinese soups a try and discover new flavors to love.
Wonton Soup
You’ll need:
- 1 pack wonton wrappers
- 1/2 lb ground pork
- 1/4 lb shrimp, minced
- 2 green onions, chopped
- 1 tsp soy sauce
- 1 tsp rice wine
- 1/2 tsp ginger, grated
- 6 cups chicken broth
- Salt to taste
Instructions:
Mix pork, shrimp, green onions, soy sauce, rice wine, and ginger in a bowl.
Place 1 teaspoon of filling in the center of each wrapper. Wet edges and fold into triangles.
Bring broth to a boil in a pot.
Drop wontons into the broth and cook for 3-4 minutes until they float.
Serve hot and enjoy your homemade wonton soup!
Hot And Sour Soup
Ingredients:
- 6 cups chicken broth
- 1/2 cup sliced mushrooms
- 1/4 cup bamboo shoots
- 1/4 cup dried lily buds
- 1/4 cup tofu, diced
- 2 eggs, beaten
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp white pepper
- 1 tsp sesame oil
Instructions:
Soak lily buds in warm water for 20 minutes, then drain and chop.
Bring broth to a boil in a large pot. Add mushrooms, bamboo shoots, and lily buds. Simmer for 5 minutes.
Mix cornstarch with a little water. Stir into the soup to thicken.
Add tofu and cook for 2 minutes.
Slowly pour in beaten eggs while stirring the soup.
Add soy sauce, vinegar, white pepper, and sesame oil. Stir well.
Taste and adjust seasoning if needed. Serve hot and enjoy!
Egg Drop Soup
You’ll love this quick and easy egg drop soup recipe! Here’s what you need:
Ingredients:
• 4 cups chicken broth
• 2 eggs, beaten
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 tsp white pepper
• Salt to taste
• Chopped green onions for garnish
Instructions:
Mix cornstarch and water in a small bowl. Set aside.
Bring broth to a boil in a pot. Add white pepper and salt.
Slowly stir in the cornstarch mixture. Simmer for 1 minute.
Remove pot from heat. Slowly pour in beaten eggs while stirring gently.
Let soup sit for 30 seconds to allow egg to cook.
Ladle into bowls and top with green onions.
Enjoy your homemade egg drop soup!
Sweet Corn Soup
Ingredients:
- 4 cups chicken broth
- 2 cups fresh or frozen corn kernels
- 1/2 cup diced chicken breast
- 2 eggs, beaten
- 2 tbsp cornstarch
- 1/4 cup water
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
Bring chicken broth to a boil in a pot. Add corn and chicken. Simmer for 5 minutes.
Mix cornstarch with water. Slowly pour into soup, stirring constantly.
Reduce heat to low. Drizzle beaten eggs into soup while stirring.
Season with salt and pepper. Cook for 1 more minute.
Ladle soup into bowls. Top with chopped green onions.
Enjoy your homemade Sweet Corn Soup!
Chicken Corn Egg Drop Soup
Ingredients:
- 4 cups chicken stock
- 1 cup corn kernels
- 2 eggs, beaten
- 1/2 cup cooked chicken, shredded
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- Salt and white pepper to taste
- Green onions for garnish
Instructions:
Bring chicken stock to a boil in a pot. Add corn and simmer for 5 minutes.
Mix cornstarch with water in a small bowl. Slowly stir into the soup to thicken.
Pour beaten eggs into the soup in a thin stream while stirring gently.
Add shredded chicken, sesame oil, salt, and white pepper.
Ladle into bowls and top with chopped green onions.
Tomato Egg Drop Soup
Ingredients:
- 2 tomatoes, chopped
- 2 eggs, beaten
- 4 cups chicken broth
- 2 green onions, chopped
- 1 tbsp vegetable oil
- Salt and white pepper to taste
- 1 tsp sesame oil
Instructions:
Heat oil in a pot over medium heat. Add tomatoes and cook for 3-5 minutes until soft.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Slowly pour beaten eggs into the soup while stirring gently in a circular motion.
Add salt, white pepper, and sesame oil. Stir to combine.
Sprinkle chopped green onions on top before serving.
Enjoy your homemade Tomato Egg Drop Soup!
Pork Rib Soup
Ingredients:
- 1 pound pork ribs
- 8 cups water
- 2 slices ginger
- 1 corn cob, cut into chunks
- 1 carrot, chopped
- Salt to taste
- Green onions for garnish
Instructions:
Blanch the pork ribs in boiling water for 2 minutes. Rinse under cold water.
Add ribs, ginger, and 8 cups of water to a pot. Bring to a boil, then simmer for 90 minutes.
Skim off any foam that forms on top.
Add corn and carrots. Cook for 10 minutes until vegetables are soft.
Season with salt to taste.
Garnish with chopped green onions and serve hot.
Lotus Root & Pork Soup
Ingredients:
- 1 lb pork ribs
- 1 large lotus root, peeled and sliced
- 4 dried shiitake mushrooms, soaked
- 1/4 cup raw peanuts
- 2 slices ginger
- 6 cups water
- Salt to taste
Instructions:
Blanch pork ribs in boiling water for 2 minutes. Rinse and set aside.
Add ribs, lotus root, mushrooms, peanuts, and ginger to a pot with 6 cups water.
Bring to a boil, then lower heat and simmer for 1.5 hours.
Add salt to taste and serve hot.
Fish And Tofu Soup
Ingredients:
- 1 pound white fish fillets, cut into chunks
- 1 block soft tofu, cubed
- 4 cups chicken or fish broth
- 2 cups bok choy, chopped
- 2 green onions, sliced
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions:
Heat broth in a pot over medium heat. Add ginger and garlic, simmer for 2 minutes.
Gently add fish chunks and tofu. Cook for 3-4 minutes until fish is nearly done.
Add bok choy and green onions. Simmer for 2 more minutes.
Stir in soy sauce, salt, and pepper.
Serve hot in bowls. Enjoy your comforting fish and tofu soup!
Chinese Herbal Chicken Soup
Ingredients:
- 1 whole chicken, cleaned
- 2 slices ginger
- 3 cloves garlic
- 1/4 cup goji berries
- 2 pieces dried ginseng
- 4 cups water
- Salt to taste
Instructions:
Rinse the chicken and put it in a large pot.
Add ginger, garlic, goji berries, and ginseng to the pot.
Pour in water and bring to a boil over high heat.
Reduce heat and simmer for 1 hour, skimming off any foam.
Season with salt to your liking.
Remove the chicken and herbs. Serve the soup hot.
Watercress Sweet Corn Soup
Ingredients:
- 1 bunch watercress
- 2 ears sweet corn
- 4 cups chicken broth
- 2 slices ginger
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Salt to taste
Instructions:
Wash watercress and chop into 2-inch pieces. Cut corn kernels from cobs.
Heat oil in a pot. Add ginger and garlic, cook for 30 seconds.
Pour in broth and bring to a boil. Add corn kernels and simmer for 5 minutes.
Add watercress and cook for 2-3 minutes until tender but still bright green.
Season with salt to your liking. Serve hot and enjoy your nourishing soup!
Nutritious Black Herbal Chicken Soup
Ingredients:
- 1 whole silkie (black) chicken
- 1 Chinese herbal pack
- 5 dried black dates
- 5 dried red dates
- 3 slices ginger
- 2 dried scallops
- 3 liters water
- Salt to taste
Instructions:
Rinse the silkie chicken and place it in your slow cooker or Instant Pot.
Add the herbal pack, black dates, red dates, ginger, and dried scallops.
Pour in 3 liters of water and add salt.
If using a slow cooker, cook on low for 6-8 hours. For Instant Pot, pressure cook for 30 minutes.
Remove the herbal pack before serving.
Enjoy your nourishing soup while it’s hot!
Snow Fungus Chicken Soup
Ingredients:
- 1 cup dried snow fungus, soaked and cut into pieces
- 1 pound chicken, cut into chunks
- 6 cups water
- 1 Asian pear, peeled and diced
- 2 slices ginger
- Salt to taste
Instructions:
Soak the snow fungus in cold water for 30 minutes. Rinse and cut into bite-sized pieces.
Bring water to a boil in a pot. Add chicken and ginger. Simmer for 10 minutes.
Add the snow fungus to the pot. Cook for 30 minutes on medium-low heat.
Add the pear pieces. Simmer for another 30 minutes.
Season with salt to your liking.
Serve hot and enjoy your nourishing soup!
Chinese Rice Cake Soup
Ingredients:
- 200g sliced rice cakes
- 100g pork loin, thinly sliced
- 2 cups chicken broth
- 1 cup napa cabbage, chopped
- 1 carrot, julienned
- 2 scallions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions:
Soak rice cakes in cold water for 30 minutes. Drain.
Bring chicken broth to a boil in a pot.
Add pork and simmer for 2 minutes.
Add rice cakes, cabbage, and carrot. Cook for 3-4 minutes.
Stir in soy sauce, sesame oil, salt, and pepper.
Garnish with scallions and serve hot.
Shepherd’s Purse Tofu Soup
Ingredients:
- 8 oz frozen shepherd’s purse (or spinach)
- 1 block silken tofu, cubed
- 4 cups chicken broth
- 2 green onions, chopped
- 1 inch ginger, minced
- 1 tbsp cornstarch
- Salt to taste
- 1 tsp sesame oil
Instructions:
Thaw the shepherd’s purse and squeeze out excess water. Chop finely.
Bring chicken broth to a boil in a pot. Add ginger and simmer for 2 minutes.
Add tofu cubes and shepherd’s purse. Simmer for 3-4 minutes.
Mix cornstarch with 2 tbsp cold water. Stir into soup to thicken.
Season with salt. Add green onions and sesame oil.
Serve hot and enjoy your comforting soup!
Mushroom Soup
You’ll need:
- 8 oz button mushrooms, sliced
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
Clean and slice the mushrooms.
In a pot, bring the broth to a boil. Add garlic and mushrooms.
Reduce heat and simmer for 10 minutes.
Stir in soy sauce and sesame oil.
Season with salt and pepper.
Ladle into bowls and top with green onions.
Enjoy your simple and tasty Chinese-style mushroom soup!
Shanghai Style Red Vegetable Soup
Ingredients:
- 1 lb oxtails
- 2 large onions
- 6 garlic cloves
- 2 tablespoons oil
- 4 cups water
- Assorted vegetables (carrots, potatoes, cabbage)
- Salt and pepper to taste
Instructions:
Brown the oxtails in oil over medium heat.
Add sliced onions and smashed garlic. Cook until onions soften.
Pour in water and bring to a boil. Reduce heat and simmer for 1.5 hours.
Add chopped vegetables and cook for 20-30 minutes until tender.
Season with salt and pepper.
Serve hot and enjoy your tasty Shanghai-style soup!
Ching Po Leung Cantonese Herb Soup
Ingredients:
- Pork bones
- Ginger
- Dried herbs (e.g. goji berries, dried longan, Chinese yam)
- Water
Instructions:
Rinse pork bones and add to a pot with cold water. Bring to a boil.
Remove bones, rinse, and clean the pot.
Return bones to pot. Add ginger, dried herbs, and fresh water.
Bring to a boil, then reduce heat to simmer.
Let soup cook for 3-4 hours.
Skim off any fat before serving.
Simple Wonton Soup
Ingredients:
- 1 pack wonton wrappers
- 1/2 lb ground pork
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 6 cups chicken broth
- 1 cup carrots, shredded
- 2 cloves garlic, minced
- 1 tsp sesame oil
Instructions:
Mix pork, green onions, soy sauce, and ginger in a bowl.
Place 1 tsp of filling in center of each wrapper. Wet edges and fold into wontons.
Bring broth to a boil in a large pot. Add garlic and carrots.
Gently add wontons to the pot. Simmer for 5-7 minutes until they float.
Stir in sesame oil. Serve hot and enjoy your homemade wonton soup!
Walnut Sweet Corn Carrot Pork Soup
Ingredients:
- 1.5 lbs pork bones
- 2 ears sweet corn, cut into chunks
- 2 carrots, chopped
- 1/2 cup walnuts, chopped
- 8 cups water
- Salt to taste
Instructions:
Rinse pork bones and place in a large pot.
Add corn, carrots, and walnuts to the pot.
Pour in 8 cups of water.
Bring to a boil, then reduce heat and simmer for 2 hours.
Season with salt to taste.
Serve hot and enjoy your hearty soup!
Chinese Noodle Soup
Ingredients:
- 4 cups chicken broth
- 8 oz Chinese noodles
- 1 chicken breast, sliced
- 2 cups bok choy, chopped
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
Instructions:
Boil the chicken broth in a pot. Add garlic and soy sauce.
Cook the noodles in a separate pot according to package directions. Drain and set aside.
Add chicken to the broth. Simmer for 5 minutes until cooked through.
Toss in bok choy and cook for 2 more minutes.
Add the cooked noodles to the soup pot. Stir gently.
Drizzle with sesame oil and sprinkle green onions on top.
Serve hot in bowls. Enjoy your tasty Chinese noodle soup!
Herbal Chicken Soup With Mushroom
Ingredients:
- 1 whole chicken
- 8 dried shiitake mushrooms
- 2 slices ginger
- 2 cloves garlic
- 2 red dates
- 1 tablespoon goji berries
- 1 piece American ginseng
- 1 piece astragalus root
- 8 cups water
- Salt to taste
Instructions:
Soak mushrooms in warm water for 30 minutes. Rinse chicken and pat dry.
Place chicken in a large pot with water, ginger, and garlic. Bring to a boil, then reduce heat.
Add soaked mushrooms, red dates, goji berries, ginseng, and astragalus root to the pot.
Simmer for 1.5 hours, skimming off any foam that forms on top.
Remove chicken and shred the meat. Return meat to the soup.
Season with salt to taste. Serve hot and enjoy your nourishing herbal chicken soup!
Spicy Lanzhou Beef Noodle Soup
Ingredients:
- 2 lbs beef shank
- 8 cups water
- 1 tbsp Sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 4 cloves garlic, smashed
- 2 inches ginger, sliced
- 2 tbsp spicy bean paste
- 2 tomatoes, diced
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 lb Chinese wheat noodles
- 4 cups bok choy, chopped
Instructions:
Blanch beef in boiling water for 1 minute. Rinse and set aside.
In a large pot, combine beef, water, and spices. Simmer for 2 hours.
Remove beef, slice thinly.
Strain broth and return to pot. Add spicy bean paste, tomatoes, soy sauce, and sugar.
Cook noodles according to package instructions.
Blanch bok choy in the broth for 1 minute.
Assemble bowls: noodles, beef slices, bok choy, and hot broth.
Serve and enjoy your spicy Lanzhou beef noodle soup!
Coconut Chicken Soup
Ingredients:
- 2 chicken thighs, cut into pieces
- 1 coconut, cracked and meat cut into chunks
- 800ml water
- 3 slices ginger
- Salt to taste
- Optional: mushrooms, lime juice
Instructions:
Crack open the coconut and cut the meat into bite-sized pieces.
Pan-fry chicken pieces until skin is crispy.
In a large pot, add water, ginger, and chicken. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Add coconut chunks and simmer for another hour.
Season with salt to taste.
If desired, add mushrooms or a splash of lime juice before serving.
Enjoy your homemade coconut chicken soup! It’s perfect for cold days or when you need a comforting meal.
Creamy Tofu And Vegetable Soup
Ingredients:
• 1 block firm tofu, cubed
• 2 cups mixed vegetables (carrots, celery, broccoli)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup coconut milk
• Salt and pepper to taste
• Green onions for garnish
Instructions:
Heat oil in a pot. Add garlic and ginger, cook for 1 minute.
Add vegetables and broth. Bring to a boil, then simmer for 5 minutes.
Gently add tofu cubes and coconut milk. Simmer for 3 more minutes.
Season with salt and pepper.
Serve hot, topped with chopped green onions.