Chinese soups are quick, comforting, and surprisingly easy to make at home. Using simple pantry ingredients like stock, soy sauce, ginger, and eggs, these soups come together in just 15 minutes—lighter, fresher, and healthier than takeout.
1. Chinese Chicken Corn Soup
Ingredients
- 4 cups chicken stock
- 1 cup cooked shredded chicken
- ½ cup sweet corn
- 1 tsp grated ginger
- ½ tsp soy sauce
- Salt to taste
- 1 egg, beaten
- ¼ tsp white pepper
- ½ tsp sesame oil
Method
Bring stock to a boil. Add chicken, corn, ginger, soy sauce, and salt. Simmer for 5 minutes. Slowly drizzle in beaten egg while stirring gently. Finish with white pepper and sesame oil.
2. Hot and Sour Soup
Ingredients
- 4 cups vegetable or chicken stock
- ½ cup sliced mushrooms
- ¼ cup bamboo shoots
- ¼ cup firm tofu, sliced
- 1 tbsp soy sauce
- 1 tbsp vinegar
- ½ tsp white pepper
- ½ tsp chili paste
- 1 tbsp cornflour mixed with water
- 1 egg, beaten
- ½ tsp sesame oil
Method
Heat stock and add mushrooms, bamboo shoots, and tofu. Stir in soy sauce, vinegar, white pepper, and chili paste. Add cornflour slurry to thicken. Slowly pour in beaten egg while stirring. Finish with sesame oil.
3. Chinese Vegetable Clear Soup
Ingredients
- 4 cups vegetable stock
- ½ cup sliced carrots
- ½ cup shredded cabbage
- ¼ cup green beans
- 1 tsp soy sauce
- Salt to taste
- ¼ tsp white pepper
- ½ tsp sesame oil
Method
Boil stock and add vegetables. Simmer until tender, about 6–8 minutes. Season with soy sauce, salt, and white pepper. Finish with sesame oil.
4. Egg Drop Soup
Ingredients
- 3 cups chicken or vegetable stock
- ½ tsp soy sauce
- ¼ tsp white pepper
- 2 eggs, beaten
- 1 tsp cornflour mixed with water (optional)
- ½ tsp sesame oil
Method
Bring stock to a boil. Add soy sauce and white pepper. Slowly drizzle in beaten eggs while stirring gently. Add cornflour slurry if thicker soup is desired. Finish with sesame oil.
5. Chinese Mushroom Soup
Ingredients
- 4 cups vegetable or chicken stock
- 1 cup sliced mushrooms
- 1 tsp grated ginger
- 1 tsp soy sauce
- Salt to taste
- 1 tsp cornflour mixed with water (optional)
- ½ tsp sesame oil
Method
Simmer stock with mushrooms for 8 minutes. Add ginger, soy sauce, and salt. Thicken lightly with cornflour if needed. Finish with sesame oil.