How to Make Chinese Soup Recipes

As I was learning how to make Chinese soup recipes I was surprised to find these to be a very important of the cuisine. Perhaps this is because when I have eaten at Chinese restaurants, the only soup I have ever tried has been a simple broth. I was not aware of many types being on the menu so I assumed that soups were not a large part of their diet. I now know that this idea is only because of my misconception. To be honest, when eating out at a Chinese restaurant, the food is so good and filling that no one has room for soup.

After researching how to make Chinese soup recipes, I was pleased to learn that this part of the menu is as important to daily life as it is in the United States. Selections of soups are included on the menu from small luncheons to formal dinners. Like I love to do here, beautiful tureens are commonly found on family dinner tables.

What really surprised me as I was learning how to make Chinese soup recipes is the huge selection of different soups. I do not know why but I just have not eaten many different Asian soup recipes. Like here and I suppose all over the world, the days of “cheap” soup have disappeared in China also. You know, years ago we use to use leftovers and meat bones to extend our family’s budget. This is not so today! 

In Chine, the ingredients could include everything from local easily assessable vegetables to rare and expensive ingredients like edible bird’s nests.  The recipes could be everything from a well seasoned broth with green onions and mushrooms, thick rich creams to ones loaded with all types of meats, seafood and other tasty morsels. I would definitely say, after learning how to make Chinese soup recipes, the selection is as broad and diverse as it is here.


Oriental Vegetable SoupHow to Make Chinese Soup Recipes
  • 6 Cups chicken broth
  • 6 Slices fresh ginger root
  • 2 Whole green onions (Cut in 2 inch pieces)
  • ½ Pound uncooked chicken breast (Cut in thin strips)
  • 1 Cup bok choy (Diagonally sliced)
  • 1 Cup fresh snow peas (Diagonally sliced)
  • ½ Cup canned sliced bamboo shoots (Drain)
  • ½ Cup canned water chestnuts (Drain and slice)
  • 1 Jar (4.5 ounces) sliced mushrooms (Drain)
  • 1 Tablespoon soy sauce
  • ½ Teaspoon sesame oil

Combine chicken broth, ginger root and green onions in a large saucepan.

Bring mixture to a boil; reduce heat, cover and simmer 20 minutes.

Remove and discard ginger root and onion from pan; stir chicken into broth.

Add bok choy, snow peas, bamboo shoots, water chestnuts, mushrooms and soy sauce; stir.

Bring mixture to a boil; reduce heat and simmer about 5 minutes.

NOTE: Chicken should be cooked and vegetables tender crisp.

Stir in sesame oil; serve hot. Makes 7 cups.


Learn how to make Chinese soups recipes with this quick and easy version of egg drop soup.

  • 3 Cups chicken broth
  • 2 Large beaten eggs
  • 1 Cup fresh sliced mushrooms
  • ¼ Cup diced water chestnuts
  • ¼ Cup coarsely chopped fresh snow peas
  • 1 Tablespoon soy sauce
  • ½ Cup beans sprouts

Bring chicken broth to a boil in a large saucepan.

Gradually add eggs in a stream stirring well.

Stir in mushrooms and remaining ingredients.

Reduce heat to low and cook just until thoroughly heated.

Makes 3 ½ cups.


Learn how to make Chinese soup recipes that is spicy.

  • 1 Cup finely chopped cooked chicken
  • 2 Tablespoons finely chopped peanuts
  • ¼ cup finely chopped green onion (Divided)
  • 5 Tablespoons hoisin sauce (Divided)
  • 18 Wonton wrappers
  • 3 Cans (14 ½ ounces each) low sodium chicken broth
  • ¼ Cup shredded carrot
  • ¼ Cup sake or rice wine
  • 1 Teaspoon grated ginger root
  • 1/8 Teaspoon cayenne pepper

Mix together chicken, peanuts, 2 tablespoons of the onion and 3 tablespoons of the hoisin sauce.

Lightly brush edges of wontons with water.

Place 1 teaspoon of chicken mixture on one halt of wonton (A corner).

Fold other half over forming a triangle; repeat with remaining wontons.

Combine remaining 2 tablespoons onions and remaining 2 tablespoons hoisin sauce in saucepan.

Add chicken broth, carrot, sake or rice wine, gingerroot and cayenne to pan.

Heat mixture to a boil and add filled wontons; reduce heat and simmer uncovered about 5 minutes.

NOTE: Cooked wontons will rise to the surface when done.

6 Servings


Learn how to make Chinese soup recipes using peanut butter, coconut milk and served with somen noodles.

  • 4 Cups uncooked somen noodles (*See below)
  • 1 Teaspoon vegetable oil
  • ¼ Pound boneless, skinless chicken breast (Cut in ¼ inch pieces)
  • 1 Finely chopped medium onion
  • 2 Cloves finely chopped garlic
  • 2 Teaspoons finely chopped gingerroot
  • 1 to 2 Teaspoons curry powder
  • 2 Cans (14 ½ ounces each) chicken broth (Ready to serve)
  • 1 Cup coconut milk
  • 1 Tablespoon creamy peanut butter
  • 2 Teaspoons chopped fresh cilantro

*WHAT ARE SOMEN NOODLES? These Japanese noodles are made with wheat flour. They are very thin made by stretching.

Cook noodles as directed on the package; drain and divide among 4 soup bowls.

Heat a 3 quart saucepan over medium high heat until hot; add oil.

Add chicken, onion, garlic, gingerroot and curry powder to pan.

Stir fry until chicken is no longer pink about 3 minutes.

Stir in the broth and coconut milk; heat to boiling.

REDUCE HEAT; stir in peanut butter and cilantro until blended.

Pour soup over the noodles in the bowls; 4 servings.


Learn how to make Chinese soup recipes with ginger and noodles.

  • 3 Ounces cellophane noodles
  • 2 Tablespoons vegetable oil
  • 1 Medium onion (Slice thin)
  • 2 Thin carrots (Slice diagonally)
  • 2 Cloves minced garlic
  • 1 Teaspoon minced fresh ginger
  • 1 Medium red bell pepper (Slice thin)
  • 3 Cups chicken stock
  • 1 ½ Cups water
  • 1 Tablespoon soy sauce
  • 4 Ounces ham (Smithfield or Black Forest in julienne strips)
  • 1 Cup watercress leaves (Shredded)
  • ½ Cup mushrooms (Slice thin)
  • 1 Full cup snow peas (Remove strings)
  • 1 Teaspoon sesame oil
  • 1 Teaspoon rice vinegar
  • 1/8 Teaspoon red pepper flakes
  • 2 Green onions (Slice thin on diagonal)

Place noodles in a large bowl; cover with boiling water.

Let noodles stand in water for 5 minutes; drain thoroughly.

Heat oil in wok or deep large skillet on medium high heat.

Add onions and carrots and stir fry 1 minute.

Add garlic, ginger and bell pepper; stir fry 30 seconds.

Add stock, water and soy sauce; cover and boil 2 minutes.

Add watercress, mushrooms and noodles; return to boil.

Cover wok, turn off heat and let set 2 minutes.

Add snow peas, cover and let set about 3 minutes until vegetables are tender crisp.

Stir in sesame oil, rice vinegar and red pepper flakes; adjust seasoning to taste.

Ladle into deep bowls; garnish with green onions; serves 4 to 6.


Make this hearty soup with corn when you learn how to make Chinese soup recipes.

  • 1 Can (10 ½ ounces) condensed chicken broth
  • 2 Cans (Broth cans) water
  • 2 Slices gingerroot (Each ¼ inch thick)
  • 2 Tablespoons PLUS 2 teaspoons cornstarch
  • ¼ Cup water
  • ½ Cup whole kernel corn
  • 1 Beaten egg
  • 2 Tablespoons chopped whole green onion
  • 4 Teaspoons Kikkoman soy sauce

Combine broth, cans of water and ginger in a medium saucepan.

Bring mixture to a boil over high heat; reduce heat, cover and simmer 5 minutes.

Remove and discard ginger from pan; add corn.

Combine cornstarch with ¼ cup water; stir into saucepan mixture.

Cook over high heat stirring constantly until slightly thickened.

Gradually pour egg into boiling soup stirring constantly but gently in 1 direction.

Remove from heat and stir in onions and soy sauce; serve immediately.

Makes 4 ½ cups.

PEARL TAPIOCA SOUP RECIPE with crabmeat balls

Learn how to make Chinese soup recipes that have crabmeat balls.

  • 4 Ounces ground pork
  • 2 Green onions (Chop fine whole onion)
  • 1 Egg yolk
  • 1 Teaspoon tomato paste
  • 1 Teaspoon fish sauce
  • Freshly ground black pepper
  • 8 Ounces crab meat (Fresh or thawed frozen)
  • 6 Cups homemade chicken stock
  • ½ Cup small pearl tapioca
  • 2 Tablespoons fish sauce
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons chopped green onion (ONLY green part)

Combine pork, 2 green onions, egg yolk, tomato paste, 1 teaspoon fish sauce and pepper in bowl.

Blend mixture until smooth; add crab meat and mix gently but thoroughly (Crab should retain texture).

Shape mixture into ¾ inch balls.

Bring stock to a boil in a large saucepan; add meat balls and boil about 10 to 15 minutes to cook through.

In another container soak tapioca in enough water to cover for 5 minutes; drain well.

Stir tapioca into soup and boil another 2 minutes; blend in 2 tablespoons of fish sauce.

Ladle in soup bowls and sprinkle with pepper; garnish with cilantro and green onion.


  • 2 Cups mustard greens (Cut in 1 inch pieces)
  • 1 Can (8 ounces) abalone (*See below)
  • 4 Cups chicken stock
  • 1 Teaspoon dry sherry
  • 1 Teaspoon soy sauce
  • ¼ Pound cooked ham (Cut in thin pieces)
  • Salt/ white pepper to taste

WHAT IS ABALONE? Edible sea snails. Cooking abalone too long will make it tough so put it in at the last minute. If you cannot buy abalone for this soup, try other shellfish like shrimp, clams or small oysters.

Place mustard in pan of boiling water for 1 minute; drain and rinse in cold water.

Drain abalone reserving and measuring liquid; combine liquid with chicken stock to make 5 cups.

Place liquid in a 2 quart saucepan; slice thinly the abalone and set aside.

Bring liquid to a boil and add sherry, soy sauce and mustard; simmer uncovered 3 minutes.

Add abalone and ham to the pan; simmer long enough to heat through.

Season with salt and pepper to taste; 6 servings.