5 recipes for Asian soups in one place. Prepare them like a local!

Do you like Asian cuisine?

Then you’ve come to the right place!

We have prepared for you 5 luxurious recipes for Chinese soups that are simple and take little time.

We haven’t forgotten about you with our favorite spicy sour soup.

Bon apetite!

Chinese Chicken Noodle Soup

Make this tasty Asian noodle soup in under 20 minutes! It is healthy, oriental and full of delicious egg noodles.


For the homemade sauce:

  • 1 tablespoon of cane sugar
  • 2 spoons of fish sauce
  • 2 spoons of soy sauce
  • 1 tablespoon of rice vinegar

For the soup:

  • 1 tablespoon of oil
  • 2-3 spring onions, sliced
  • 1 cup Chinese cabbage, shredded
  • 1 tablespoon ginger + garlic, finely chopped
  • 1 medium-sized chicken breast
  • 1 liter of water mixed with concentrated broth
  • 2 tablespoons of Chinese rice wine
  • about ½ package of Lo Mein noodles

To serve:

  • chili flakes
  • a few drops of sesame oil
  • spring onion stalks you have left over from cooking


  1. First, mix all the ingredients for the sauce.
  2. Set aside.
  3. Then make sure all your fresh ingredients are chopped before you start cooking.
  4. Cut the spring onion (separate the stems, they will be used as a garnish later), grate the Chinese cabbage, cut the chicken breast, chop the ginger and garlic.
  5. Heat a pan and add cooking oil.
  6. Then add the scallions and Chinese cabbage.
  7. Stir for 1 minute on high heat.
  8. Add the ginger and garlic and sauté for a few seconds.
  9. Next, add the chicken pieces and fry them well on all sides.
  10. Pour in the stock and add your previously prepared sauce and Chinese cooking wine.
  11. Mix everything well and let the soup cook, covered, for about 7 minutes, or until you think it’s done.
  12. Toss the noodles in the soup just before serving, they cook very quickly.
  13. Serve with chilli flakes, a few drops of sesame oil and chopped scallions.
Noodle soup with chicken and spring onion in a bowl with a spoon.

Get inspired by our recipes for Chinese noodles 4 times differently, with meat and vegetarian.

Chinese style chicken and corn soup

Warm up with a hearty bowl of Asian-inspired chicken and corn broth. You can prepare the soup in just 20 minutes and it is a great meal for a weekend when you don’t have that much time. Add spiciness and extra flavor with ginger and spring onion.


  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic, finely sliced
  • 2 cm ginger, peeled and finely chopped
  • 4 spring onions, sliced
  • 325g tin of sweet corn, drained
  • 1 cube of chicken stock, prepared for 1.2 liters
  • 1 tablespoon of soy sauce
  • 2 roasted chicken breast fillets, skin removed, chopped
  • 15 g fresh coriander, finely chopped
  • sesame oil, for serving (optional)


  1. Heat the oil in a large pan over a low heat and add the garlic, ginger and most of the spring onion.
  2. Cook for 2-3 minutes until soft.
  3. Meanwhile, put three-quarters of the corn in a bowl and blend it with a stick blender to a smooth paste.
  4. Set aside.
  5. Add the broth and soy sauce to the pot.
  6. Bring to a boil and then simmer.
  7. Stir in the corn puree, then add the remaining corn kernels and the chopped chicken.
  8. Cook for 4-5 minutes to heat everything through.
  9. Remove the pan from the heat and whisk in the eggs to form small strands.
  10. Season with black pepper and sprinkle with coriander.
  11. Serve in bowls sprinkled with the remaining scallions and drizzled with sesame oil and extra soy sauce, if desired.
Soup with corn, chicken and spring onion, scooped with a spoon.

Spicy sour soup

If you like to enjoy your favorite sweet and sour soup in Chinese restaurants, you will be delighted with this recipe. It’s quick, easy and so tasty!


  • 8 cups chicken or vegetable broth
  • 230 g shiitake mushrooms, thinly sliced without stems
  • 1 can (approx. 225g) bamboo shoots, drained (optional)
  • 1/4 cup rice vinegar or more to taste
  • 1/4 cup soy sauce
  • 2 teaspoons of dried ginger
  • 1 teaspoon chili garlic sauce
  • 1/4 cup cornstarch
  • 2 large eggs, beaten
  • 230 g firm tofu, cut into cubes
  • 4 spring onions, thinly sliced
  • 1 teaspoon of toasted sesame oil
  • salt and white pepper (or black pepper) to taste


  1. Reserve ¼ cup of broth for later.
  2. Add the remaining 7 and ¾ cups of broth, mushrooms, bamboo shoots, rice vinegar, soy sauce, ginger, and chili garlic sauce to a large pot and stir to combine.
  3. Heat over medium-high heat until soup is heated through.
  4. While the soup is heating, in a small bowl, whisk together ¼ cup of the stock (that you set aside) with the cornstarch until smooth.
  5. Once the soup comes to a boil, stir in the cornstarch/stock mixture and stir until the soup thickens, about 1 minute.
  6. Continue to stir the soup in a circular motion, then mix in the eggs in a thin stream (while still stirring the soup) to form some sort of egg strips.
  7. Stir in the tofu, half of the scallions and the sesame oil.
  8. Then season the soup with salt and a pinch of white pepper (or black pepper) to taste.
  9. If you’d like a more “sour” soup, feel free to add an extra tablespoon or two of rice vinegar as well.
  10. Or if you want a spicier soup, add more chili garlic sauce.
  11. Serve immediately garnished with extra spring onions.
Sweet and sour soup from China with egg and bamboo in a large bowl.

Chinese soup with chicken and mushrooms

This soup is so many things at once- delicious, healthy, warm, nutritious and oh so easy! You only need 10 ingredients for it.


  • 20 small dried shiitake mushrooms
  • 8 cups water (plus 1/2 cup)
  • 2 tablespoons of dried goji berries
  • 4 dried Chinese dates
  • 1 small chicken
  • 1 tablespoon of oil
  • 5 slices of ginger
  • 2 tablespoons of Shaoxing wine
  • salt (to taste)
  • 1 spring onion, finely chopped


  1. First, wash the dried shiitake mushrooms several times and rinse thoroughly.
  2. Then soak them in 8 cups of water for 6 hours or overnight.
  3. Before cooking, remove the stems (after soaking) and add the mushrooms back to the pot of water.
  4. Add dried goji berries and dried Chinese dates to the soup (no need to soak them beforehand).
  5. Bring to a boil, then immediately reduce heat to low.
  6. Prepare the chicken while the soup is cooking.
  7. Wash it and dry it with a paper towel.
  8. Cut off the chicken breast, set aside for another dish, and cut the rest of the chicken into large pieces.
  9. Set aside.
  10. Once the soup has been simmering for 30 minutes, heat the wok over medium-high heat until it begins to smoke slightly.
  11. Reduce the heat to medium and add the oil and ginger slices.
  12. Cook for a minute or two.
  13. Spread the oil around the wok so it spreads everywhere.
  14. Then spread the chicken in a single layer on the wok and fry it lightly.
  15. Once most of each piece is done, turn off the heat.
  16. Add the chicken to the soup.
  17. Degrease the wok with ½ cup water and add it to the soup as well.
  18. Finally, add the Shaoxing wine and cover.
  19. Simmer for another 30 minutes on medium heat.
  20. Add salt to taste and sprinkle with chopped spring onion just before serving.
Chicken and mushroom soup in a large bowl with a ladle on a wicker tray.

If you liked the cuisine of this Asian giant, take a look at the recipes for Kung Pao , one of the most famous dishes from China.

Asian soup Pho

Enjoy the magic of one of the most popular noodle soups in the world! Although it is not quite a Chinese soup, but a Vietnamese one, it definitely cannot be missed in this article, because it is so light, full of flavor and completely addictive that we cannot deprive you of it.


  • 2 large onions, halved
  • 150 g of chopped ginger
  • 10 aniseeds
  • 4 cinnamon sticks
  • 4 cardamom pods
  • 3 cloves
  • 1.5 tablespoons of coriander seeds
  • 1.5 kg beef brisket
  • 1 kg of meaty beef bones
  • 1 kg turkey bone
  • 3.5 liters of water
  • 2 spoons of sugar
  • 1 tablespoon of salt
  • 3 spoons of fish sauce
  • 50 g of dried rice noodles – for 1 serving
  • 30 g of beef tenderloin, cut into very thin slices – for 1 portion
  • 3 – 5 slices of beef hruí (from broth) – for 1 portion

To serve:

  • a handful of bean sprouts
  • Thai basil, 3 – 5 sprigs
  • coriander, 3 – 5 sprigs (or more basil)
  • lime wedges
  • finely chopped red chili
  • hoisin sauce
  • Sriracha sauce


  1. Heat a heavy skillet over high heat (no oil) until smoking.
  2. Place the onion and ginger in the pan, cut side down.
  3. Sauté for a few minutes until the onion and ginger are lightly charred, then flip.
  4. Remove and set aside.
  5. Toast the spices lightly in a dry skillet over medium-high heat for 3 minutes.
  6. Rinse the bones and brisket, then cover with water in a large pot.
  7. Boil for 5 minutes and then drain.
  8. Rinse each bone and breast under running water.
  9. Wipe the pot clean and bring 3.5 liters of water to the boil.
  10. Add the bones and brisket, onion, ginger, all the spices, sugar and salt – the water should barely cover everything.
  11. Close the lid and cook for 3 hours.
  12. Remove the brisket, cool, then refrigerate.
  13. Cook the remaining soup uncovered for 40 minutes.
  14. Pour the broth into another pot, discard the bones and spices.
  15. There should be about 2.5 liters of stock, if it is more, reduce it.
  16. Add fish sauce, adjust salt and sugar if necessary.
  17. The broth should be fragrant, spicy, salty and slightly sweet.
  18. Prepare the rice noodles according to package directions just before serving.
  19. Place the noodles in a bowl.
  20. Top them with raw beef and brisket.
  21. Pour in hot stock – it will cook the beef to medium rare.
  22. Serve with toppings on the side!
Asian soup with rice noodles and beef sprinkled with herbs and chili in a deep plate with chopsticks.

If you want to taste the magic of Vietnamese cuisine, don’t forget to check out our recipes for spring rolls 6 times differently.

Rice soup from China

This soup with rice is a really good and quick meal that requires almost no effort. The base is a simple Chinese soup broth, which you can then use for other great dishes. Enjoy your meal!


For the broth:

  • 1 liter of chicken stock
  • 1 cup of water
  • 2 cloves of garlic, pressed
  • ginger 1.5 cm, cut into 3 slices
  • 1 and 1/2 tablespoons light soy sauce
  • 1 and 1/2 tablespoons Chinese cooking wine
  • 1/4 – 1/2 teaspoon of sesame oil
  • 1/4 teaspoon white pepper

For the soup:

  • ¾ cup uncooked white rice ▢
  • 3 stems of Choi Sum lettuce, cut into 2 cm pieces, separate the stems from the leaves
  • 250g white fish fillets, cut into 2.5 cm cubes
  • 1 spring onion, finely sliced

For decoration:

  • crispy fried onions
  • crispy fried noodles (optional)
  • chili oil or paste


  1. Pour the chicken stock, soy sauce, Chinese cooking wine into a small pot over high heat and add the garlic and ginger.
  2. Cover, bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  3. Add the rice and cook, uncovered, for 10 minutes – the surface of the stock should be bubbling very gently.
  4. Add fish and lettuce stems and cook for 2 minutes.
  5. Remove the garlic and ginger from the soup.
  6. Stir in the lettuce leaves (they wilt almost immediately), sesame oil and pepper.
  7. Serve immediately garnished with crispy fried onions, crispy fried noodles and chili oil or paste.
Soup with rice, meat and spring onion in a pot with a wooden spoon.

Types of Chinese soups

Given the ingenuity of Chinese cooks, it should come as no surprise that there is an amazing variety of Chinese soups divided into two main categories – thin and thick soups.

Thin soups

These soups are made from a clear stock and cooked quickly , with meat or vegetables added in the final stages of cooking, depending on their individual cooking times. It is important not to overcook the broth or the vegetables . Cook them just long enough to preserve their distinct flavor.

Thick soups

Ingredients for thick soups are added all at once. The soup is cooked more slowly , which gives the ingredients time to mix. Corn or tapioca starch is often added at the end of the cooking process as a thickener.

And what is your favorite Chinese soup? Write us in the comments, we look forward to your answers!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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