19+ Best Chinese Soup Recipes

There’s a reason Chinese soup shows up at the start of nearly every meal in a Chinese household: it wakes up your appetite without filling you up too fast. A good bowl balances salty, savory, and sometimes sour or sweet notes, built on a broth that’s been simmered until it tastes like something, not just hot water with seasoning dumped in.

Some of these soups come together in fifteen minutes on a busy weeknight. Others simmer for hours and reward you with a broth so rich it needs almost nothing else. Either way, you’re working with ingredients you can find at most grocery stores, with a few trips to an Asian market for things like dried shiitake or snow fungus.

For home cooks who want reliable, restaurant-quality Chinese soup without hunting down obscure ingredients, Egg Drop Soup and Hot and Sour Soup are the best starting points, since both use pantry staples and come together in under 30 minutes.

Quick picks:

• Best overall: Hot and Sour Soup, for bold flavor with minimal special shopping
• Best quick weeknight fix: Egg Drop Soup, ready in 15 minutes
• Best for entertaining: West Lake Beef Soup, silky and impressive
• Best for cold season: Chinese Herbal Chicken Soup, warming and restorative

1. Hot and Sour Soup

This soup delivers a peppery kick and a tangy backbone from white pepper and black vinegar, balanced against a thick, silky broth. Tofu, wood ear mushrooms, and bamboo shoots give it texture, while a beaten egg swirled in at the end creates those signature ribbons.

Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes

Ingredients:

• 6 cups chicken broth
• 4 oz firm tofu, julienned
• 3 dried wood ear mushrooms, soaked and sliced
• 1/2 cup bamboo shoots, julienned
• 3 tbsp black vinegar
• 2 tbsp soy sauce
• 1 tsp white pepper
• 3 tbsp cornstarch mixed with 4 tbsp water
• 1 egg, beaten
• 2 scallions, sliced

Method:

1. Bring broth to a boil, add tofu, mushrooms, and bamboo shoots.
2. Stir in vinegar, soy sauce, and white pepper.
3. Add cornstarch slurry, stirring until soup thickens.
4. Drizzle in beaten egg slowly while stirring gently.
5. Top with scallions and serve hot.

2. Pork Wonton Soup

Tender pork-filled wontons float in a clean, savory broth seasoned simply with ginger and scallion. The dumplings themselves do most of the work here, so filling them well matters more than any fancy broth technique.

Yield: 4 servings | Prep: 30 minutes | Cook: 15 minutes

Ingredients:

• 20 wonton wrappers
• 1/2 lb ground pork
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 scallion, minced
• 6 cups chicken broth
• 2 cups baby bok choy

Method:

1. Mix pork, soy sauce, sesame oil, ginger, and scallion.
2. Fill wrappers with 1 tsp filling each, sealing edges with water.
3. Boil wontons in salted water for 4 minutes, drain.
4. Simmer broth with bok choy for 5 minutes.
5. Add wontons to bowls, ladle broth over top.

3. Egg Drop Soup

Few Chinese soups come together faster than this one, and the silky egg ribbons make it feel special anyway. Cornstarch thickens the broth just enough so the egg sets into soft strands instead of clumps.

Yield: 4 servings | Prep: 5 minutes | Cook: 10 minutes

Ingredients:

• 4 cups chicken broth
• 2 tbsp cornstarch mixed with 3 tbsp water
• 2 eggs, beaten
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 1 scallion, sliced

Method:

1. Bring broth to a gentle boil.
2. Stir in cornstarch slurry until broth thickens slightly.
3. Reduce heat to low, drizzle in egg while stirring in one direction.
4. Season with white pepper and sesame oil.
5. Garnish with scallion before serving.

This recipe pairs nicely with other dishes from our best egg recipes if you’re planning a full menu around eggs.

4. Chicken and Sweetcorn Soup

Sweet corn kernels and shredded chicken swim in a lightly thickened broth, making this one of the gentlest soups on the list. It’s a favorite in Chinese-American restaurants for good reason: mild, slightly sweet, and easy to love.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

• 5 cups chicken broth
• 1 cup cooked, shredded chicken breast
• 1 cup creamed corn
• 1/2 cup whole corn kernels
• 2 tbsp cornstarch mixed with 3 tbsp water
• 1 egg, beaten
• Salt to taste

Method:

1. Simmer broth with creamed corn and corn kernels for 10 minutes.
2. Add shredded chicken and heat through.
3. Stir in cornstarch slurry to thicken.
4. Drizzle in egg slowly while stirring.
5. Season with salt and serve warm.

For more ways to use up a bag of kernels, check out our best corn recipes.

5. Tomato and Egg Soup

Juicy tomatoes break down into the broth to create a naturally tangy, slightly sweet base that pairs beautifully with fluffy egg. This is a staple in Chinese home kitchens, the kind of soup made from whatever’s in the fridge.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

• 3 large tomatoes, chopped
• 4 cups chicken broth
• 1 tbsp tomato paste
• 2 eggs, beaten
• 1 tsp sugar
• Salt and white pepper to taste
• 1 scallion, sliced

Method:

1. Sauté tomatoes until soft and juicy, about 5 minutes.
2. Add broth, tomato paste, and sugar, simmer 10 minutes.
3. Season with salt and white pepper.
4. Drizzle in beaten egg while stirring gently.
5. Top with scallion before serving.

6. Lotus Root and Pork Rib Soup

Lotus root turns starchy and tender as it simmers, thickening the broth just slightly while pork ribs give it depth. This soup takes patience, but the payoff is a broth that tastes like it simmered all day because it did.

Yield: 4 servings | Prep: 15 minutes | Cook: 1.5 hours

Ingredients:

• 1.5 lbs pork ribs, cut into pieces
• 1 lotus root, peeled and sliced
• 8 cups water
• 3 slices fresh ginger
• 2 dried red dates
• Salt to taste

Method:

1. Blanch pork ribs in boiling water for 3 minutes, drain.
2. Combine ribs, lotus root, water, ginger, and dates in a pot.
3. Bring to a boil, then reduce to a low simmer.
4. Cook covered for 1.5 hours, skimming occasionally.
5. Season with salt before serving.

7. Winter Melon and Shrimp Soup

Winter melon turns translucent and soft as it cooks, soaking up the sweetness of shrimp and the savory broth around it. It’s a cooling, light soup traditionally served in warmer months.

Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes

Ingredients:

• 1 lb winter melon, peeled and cubed
• 1/2 lb shrimp, peeled and deveined
• 5 cups chicken broth
• 2 slices fresh ginger
• 1 tsp sesame oil
• Salt to taste
• Cilantro for garnish

Method:

1. Simmer broth with ginger and winter melon for 15 minutes.
2. Add shrimp and cook until pink, about 3 minutes.
3. Stir in sesame oil and season with salt.
4. Garnish with cilantro before serving.

If shrimp is a regular on your grocery list, our best frozen shrimp recipes has more ideas worth bookmarking.

8. Chicken, Bok Choy, and Mushroom Soup

Shredded chicken, tender bok choy, and earthy mushrooms make this a well-rounded, one-bowl meal. The broth stays clean and light, letting each vegetable keep its own character instead of blending into mush.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

• 5 cups chicken broth
• 1 cup cooked, shredded chicken
• 2 cups baby bok choy, halved
• 1 cup sliced shiitake mushrooms
• 2 slices ginger
• 1 tbsp soy sauce
• Salt to taste

Method:

1. Simmer broth with ginger and mushrooms for 10 minutes.
2. Add chicken and bok choy, cook 5 minutes.
3. Stir in soy sauce.
4. Season with salt and serve hot.

9. Napa Cabbage and Ginger Soup

Three ingredients do all the work in this soup: napa cabbage, broth, and ginger. It’s the kind of soup you make when you’re tired or your stomach needs something gentle, and it still tastes like it took effort.

Yield: 4 servings | Prep: 5 minutes | Cook: 20 minutes

Ingredients:

• 5 cups chicken broth
• 1/2 head napa cabbage, chopped
• 4 slices fresh ginger
• Salt to taste
• White pepper to taste

Method:

1. Bring broth and ginger to a simmer.
2. Add napa cabbage, cook until tender, about 15 minutes.
3. Season with salt and white pepper.
4. Serve hot, removing ginger slices if desired.

10. West Lake Beef Soup

Named after the famous lake in Hangzhou, this soup has a silky, almost custard-like texture from egg white and cornstarch folded into seasoned beef. It looks elegant enough for guests but takes under 30 minutes.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 1/2 lb ground beef
• 1 egg white
• 2 tbsp cornstarch mixed with 3 tbsp water
• 5 cups chicken broth
• 1/4 cup cilantro, chopped
• 1 tbsp soy sauce
• Salt and white pepper to taste

Method:

1. Mix ground beef with 1 tbsp cornstarch slurry and soy sauce.
2. Bring broth to a boil, add beef mixture in small pieces.
3. Stir in remaining cornstarch slurry to thicken.
4. Drizzle in egg white slowly while stirring.
5. Season and top with cilantro.

11. Fish and Tofu Soup

Flaky white fish and soft tofu make this soup feel light but still satisfying. A milky-white broth, achieved by a quick sear on the fish bones or fillets before adding water, gives it more depth than a plain clear broth.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 8 oz soft tofu, cubed
• 5 cups water or chicken broth
• 2 slices ginger
• 1 tbsp cooking oil
• Salt and white pepper to taste
• Scallions for garnish

Method:

1. Sear fish lightly in oil until edges turn golden.
2. Add ginger and water, bring to a rolling boil for 10 minutes until broth turns milky.
3. Add tofu, simmer 10 more minutes.
4. Season with salt and white pepper.
5. Garnish with scallions before serving.

12. Chinese Spinach Soup

Spinach wilts into this broth in seconds, making it one of the fastest soups you can put together on a weeknight. Garlic and a touch of sesame oil round it out without overpowering the greens.

Yield: 4 servings | Prep: 5 minutes | Cook: 10 minutes

Ingredients:

• 5 cups chicken broth
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Salt to taste

Method:

1. Simmer broth with garlic for 5 minutes.
2. Add spinach, cook until just wilted, about 2 minutes.
3. Stir in sesame oil.
4. Season with salt and serve immediately.

13. Shiitake Mushroom and Tofu Soup

Dried shiitake mushrooms bring a deep, almost meaty flavor to this vegetarian soup, while soft tofu cubes soak up the broth. Soaking the mushrooms first and using the soaking liquid in the broth adds another layer of umami.

Yield: 4 servings | Prep: 20 minutes (includes soaking) | Cook: 20 minutes

Ingredients:

• 6 dried shiitake mushrooms, soaked and sliced
• 8 oz soft tofu, cubed
• 5 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Scallions for garnish

Method:

1. Simmer broth with mushrooms and reserved soaking liquid for 10 minutes.
2. Add tofu, cook 5 minutes.
3. Stir in soy sauce and sesame oil.
4. Garnish with scallions before serving.

14. Pork Meatball and Napa Cabbage Soup

Juicy pork meatballs simmer right in the broth, releasing flavor as napa cabbage softens alongside them. It’s a hearty soup that works as a full meal with a bowl of rice on the side.

Yield: 4 servings | Prep: 20 minutes | Cook: 25 minutes

Ingredients:

• 1 lb ground pork
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 egg
• 2 tbsp cornstarch
• 6 cups chicken broth
• 3 cups chopped napa cabbage

Method:

1. Mix pork, soy sauce, ginger, egg, and cornstarch; form into small meatballs.
2. Bring broth to a boil, drop in meatballs.
3. Simmer until meatballs float and cook through, about 10 minutes.
4. Add napa cabbage, cook 5 more minutes.
5. Season to taste and serve hot.

15. Chinese Herbal Chicken Soup

Dried goji berries, red dates, and astragalus root turn a simple chicken broth into something restorative and deeply savory. This is the soup Chinese grandmothers reach for when someone’s feeling run down.

Yield: 4 servings | Prep: 15 minutes | Cook: 1.5 hours

Ingredients:

• 1 whole chicken, cut into pieces (about 3 lbs)
• 8 cups water
• 1/4 cup dried goji berries
• 6 dried red dates
• 3 slices astragalus root
• 3 slices ginger
• Salt to taste

Method:

1. Blanch chicken in boiling water for 3 minutes, drain.
2. Combine chicken, water, goji berries, dates, astragalus, and ginger in a pot.
3. Bring to a boil, then reduce to a simmer.
4. Cook covered for 1.5 hours.
5. Season with salt before serving.

16. Watercress and Pork Bone Soup

Pork bones simmer low and slow until the broth turns rich and faintly sweet, with peppery watercress added near the end to keep its fresh bite. This is a Cantonese classic known for being both nourishing and light.

Yield: 4 servings | Prep: 15 minutes | Cook: 2 hours

Ingredients:

• 1.5 lbs pork bones
• 8 cups water
• 1 bunch watercress, trimmed
• 4 dried red dates
• 2 slices ginger
• Salt to taste

Method:

1. Blanch pork bones in boiling water for 5 minutes, drain.
2. Combine bones, water, dates, and ginger in a pot.
3. Simmer covered for 1.5 hours.
4. Add watercress, cook 10 more minutes.
5. Season with salt and serve.

17. Luo Song Tang (Chinese Borscht)

This Shanghai take on Russian borscht swaps in tomato, cabbage, and beef for a hearty, slightly sweet-and-sour soup unlike anything else on this list. It’s proof of how Chinese cuisine adapts outside flavors into something its own.

Yield: 4 servings | Prep: 20 minutes | Cook: 1 hour

Ingredients:

• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 2 cups shredded cabbage
• 1 cup tomato puree
• 6 cups beef broth
• 1 tbsp ketchup
• Salt and pepper to taste

Method:

1. Brown beef in a pot, then add onion and carrots, cook 5 minutes.
2. Add broth and tomato puree, simmer 30 minutes.
3. Add potatoes and cabbage, cook 20 more minutes.
4. Stir in ketchup and season with salt and pepper.
5. Serve hot.

18. Pickled Mustard Greens and Pork Soup

Tangy, salty pickled mustard greens cut through a rich pork broth, giving this soup a sharp, appetizing edge. It’s a good one to try if you want something beyond the usual mild, comforting Chinese soup flavors.

Yield: 4 servings | Prep: 10 minutes | Cook: 45 minutes

Ingredients:

• 1/2 lb pork loin, thinly sliced
• 1 cup pickled mustard greens, chopped
• 6 cups chicken broth
• 2 slices ginger
• 1 tsp white pepper
• Salt to taste

Method:

1. Simmer broth with ginger for 10 minutes.
2. Add pork slices, cook until no longer pink, about 5 minutes.
3. Add pickled mustard greens, simmer 20 minutes.
4. Season with white pepper and salt as needed.
5. Serve hot.

19. Snow Fungus and Pear Sweet Soup

This dessert soup turns snow fungus into a jelly-like, slightly chewy texture while pear and rock sugar give it a light sweetness. Served warm or chilled, it’s a refreshing way to close out a Chinese meal.

Yield: 4 servings | Prep: 30 minutes (includes soaking) | Cook: 45 minutes

Ingredients:

• 1 oz dried snow fungus, soaked and torn into pieces
• 2 Asian pears, peeled and cubed
• 6 cups water
• 1/4 cup rock sugar
• 5 dried red dates

Method:

1. Soak snow fungus until softened, about 20 minutes, then tear into small pieces.
2. Combine snow fungus, water, and dates in a pot, simmer 30 minutes.
3. Add pears and rock sugar, cook 15 more minutes.
4. Serve warm or chilled.

How to Choose a Chinese Soup to Make

Start with what you’re craving: light and clear, or thick and hearty. Clear broths like Napa Cabbage and Ginger or Chinese Spinach Soup work well as a starter or a light lunch. Thicker soups like Hot and Sour or West Lake Beef Soup can carry a meal on their own.

Think about time, too. Some soups, like Egg Drop or Tomato and Egg, come together in 20 minutes flat. Others, like Watercress and Pork Bone or Chinese Herbal Chicken Soup, need a few hours of low simmering to build real depth.

Soup	Prep Time	Protein	Flavor Profile	Best For
Hot and Sour Soup	20 min	Pork, tofu	Tangy, spicy	Weeknight dinner
Pork Wonton Soup	15 min	Pork	Savory, clean	Light meal
Egg Drop Soup	10 min	Egg	Mild, savory	Quick fix
Chicken and Sweetcorn Soup	20 min	Chicken	Sweet, mild	Family favorite
Tomato and Egg Soup	15 min	Egg	Tangy, sweet	Weeknight dinner
Lotus Root and Pork Rib Soup	1.5 hrs	Pork	Earthy, savory	Sunday cooking
Winter Melon and Shrimp Soup	20 min	Shrimp	Light, sweet	Warm weather
Chicken, Bok Choy, Mushroom Soup	20 min	Chicken	Clean, savory	One-bowl meal
Napa Cabbage and Ginger Soup	20 min	None	Light, warming	Feeling under the weather
West Lake Beef Soup	15 min	Beef	Silky, savory	Entertaining
Fish and Tofu Soup	25 min	Fish, tofu	Light, creamy	Light dinner
Chinese Spinach Soup	10 min	None	Fresh, mild	Quick side
Shiitake Mushroom and Tofu Soup	20 min	Tofu	Umami, earthy	Vegetarian meal
Pork Meatball and Napa Cabbage Soup	25 min	Pork	Hearty, savory	Full meal
Chinese Herbal Chicken Soup	1.5 hrs	Chicken	Rich, restorative	Cold season
Watercress and Pork Bone Soup	2 hrs	Pork	Rich, mellow	Sunday cooking
Luo Song Tang	1 hr	Beef	Sweet, tangy	Hearty dinner
Pickled Mustard Greens and Pork Soup	45 min	Pork	Salty, tangy	Bold flavor craving
Snow Fungus and Pear Sweet Soup	45 min	None	Sweet, light	Dessert

For more bowls beyond this list, browse our best chinese soup recipes or the wider 18 chinese soup recipes collection.

Essential Ingredients and Practical Substitutions

Chicken broth forms the base of most of these soups, and a good homemade or low-sodium store-bought version makes a real difference. If you’re out, our best soup recipes has broth-building tips that apply here too.

Ginger and scallion show up constantly; they’re the backbone of Chinese soup seasoning. No fresh ginger on hand? Ground ginger works in a pinch, though it won’t have quite the same bright, sharp bite.

Cornstarch slurry thickens soups like Hot and Sour or West Lake Beef without making them gluey. Mix it with cold water before adding, and stir it into simmering (not boiling) broth so it doesn’t clump.

For tofu, firm works best in soups that get stirred a lot, while soft or silken holds up fine in gentler simmers like Fish and Tofu Soup. Dried shiitake mushrooms need a 20-minute soak in warm water, and that soaking liquid is worth saving since it adds extra savory depth to the broth.

If a recipe calls for Shaoxing wine and you don’t keep it stocked, dry sherry makes a reasonable swap. For noodle-based additions to any of these soups, our best recipes with egg noodles offers good pairing ideas.