Craving for some heart-warming food but don’t know what to cook? You can never go wrong with soups! Indulge whether the weather is warm or cold or when you are experiencing colds. 

Soups are either clear types based on broths and prepared stock or thick soups combined with starches and dairy components to provide more texture. Soups vary in their texture and the country it originates from. To know more, read more from this article. 


Clear Soup

Broth soup is made with a blend of aromatic vegetables such as celery and onion and herbs, and spices such as parsley and bay leaf. It may also include fish or poultry broth.


A clear meat raft, a combination of lean ground proteins (for example, beef, chicken, duck, game, or fish), egg whites, and mirepoix, is used to simmer a stock or broth to improve the look of consommés.

Puree Soup

Soups made with puréed ingredients, such as dry legumes like beans, peas, and lentils, or starchy vegetables like carrots, potatoes, and butternut squash, are common. Soups thicken due to the release of starches from the vegetables during the pureeing process, a process known as suspension.

Cream Soups

There are several ways to make cream soups, including the traditional béchamel or velouté sauces, as well as the use of starchy vegetables or other gluten-free thickeners instead of wheat flour.


Bisques are famous French cream soups prepared with seafood, such as lobster, shrimp, and crab, as well as wine or brandy and heavy cream.

Specialty and Ethnic Soups 

Soups with a particular cultural character are known as specialty or ethnic soups because they are made using ingredients and methods specific to the region in which they originate. These soups may be classified as clear or thick or as a combination of the two.

Cold Soups

Cold soups, a refreshing summertime option, may be served as an appetizer, an intermezzo, or even a dessert. 

As there are different soups worldwide, they somewhat have similarities but, at the same time, have their style and kick for every dish.

The history of soup in China may go back to the beginning of cooking itself. Traditional Chinese soup has long been regarded as an essential component of the cuisine of China. It is often considered to be among the food categories that are both nutrient-dense and easy to digest.

Because soups are considered one of the major courses in Chinese cuisine, a great deal of emphasis is placed on the quality of the stock used in the soup. Stock may be made from various ingredients including meat, bones, eggs, fish, vegetables, fruits, grains, and edible fungus. 

There is a diverse selection of Chinese soups to choose from. However, in general, it can be broken down into two primary categories: 

Thin Soups - prepared with clear broth and are cooked quickly.

Thick Soups - prepared by cooking them for a longer time with all of the stocks being added at once, with starches frequently added as a thickener toward the end of the cooking process.


  • Tomato Egg Drop Soup

  • For years, this dish has served as the foundation for midweek meals with the family. It's a new take on a classic dish that everyone loves to make at home: tomato and egg stir-fry but in the form of a brothless soup. Eggs that are as delicate as gossamer may be obtained by mastering the technique of "egg dropping," which yields light egg strands that pair well with acidic tomatoes and a clear chicken broth.

    Cooking time: 15 minutes


    • Two tablespoons oil
    • 10 ounces tomatoes, small chunks
    • 1 cup chicken stock (235 ml)
    • 2 cups water (or more chicken stock; 470 ml)
    • Two teaspoons light soy sauce
    • 1/2 teaspoon sesame oil
    • 1/4 teaspoon white pepper
    • salt (to taste)
    • One egg, beaten
    • 1 1/2 teaspoons cornstarch (mixed with two tablespoons of water)
    • 1 scallion, finely chopped
    • Two tablespoons cilantro, chopped-optional

  • Chicken Corn Egg Drop Soup

  • This is another quick and healthy soup recipe for the autumn. Because it is prepared with more consistency typical of Chinese takeaway, it has a little heartier flavor than Tomato Egg Drop Soup. Make use of frozen corn for convenience and chicken breast for an additional source of protein.

    Cooking time: 25 minutes


    • 4 ounces chicken breast, finely chopped
    • One tablespoon water
    • One teaspoon cornstarch
    • One teaspoon oyster sauce
    • 1½ cups fresh or frozen sweet corn
    • 5 cups chicken stock 
    • ½ teaspoon turmeric powder
    • ½ teaspoon sesame oil
    • ½ teaspoon salt (or to taste)
    • One pinch of white pepper
    • 1/4 cup cornstarch (combined with ½ cup chicken stock)
    • Two egg whites, lightly beaten
    • One scallion, chopped
    • One tablespoon cilantro, chopped (optional)
    • Freshly ground black pepper (optional)

  • Shepherd’s Purse Tofu Soup

  • This light and airy soup is a terrific way to complete off an entire evening of other Chinese foods. It is made with a savory Shepherd's purse, a wild Chinese leafy green vegetable. In addition, it contains silky tofu and egg white, all of which provide body and structure to the dish. You'll find a shepherd's purse in the frozen area of your neighborhood Asian grocery shop if you look for it there.

    Cooking time: 25 minutes


    • 8 ounces frozen Shepherd’s purse (Spinach if not available)
    • ½ block silken tofu
    • 4 cups homemade chicken stock
    • 1 1/2 teaspoons salt (or to taste)
    • One teaspoon sesame oil
    • ¼ teaspoon ground white pepper (or to taste)
    • 1/4 cup cornstarch (mixed with ¼ cup water)
    • Three egg whites

  • Easy Fish Tofu Soup

  • This Chinese Fish Tofu Soup is typically eaten out at restaurants, but it is simpler than you may think to create a fish broth that has a rich flavor at home—and you can do it with fillets. It only takes about half an hour to make this soup, but you won't believe the depth of flavor you can get with it.

    Cooking time: 35 minutes


    For the Fish & Marinade 

    • Eight oz. tilapia or catfish fillet, sliced thinly on the diagonal
    • ½ teaspoon cornstarch
    • One teaspoon light soy sauce
    • One teaspoon Shaoxing wine
    • ¼ teaspoon sesame oil
    • ¼ teaspoon salt
    • 1/8 teaspoon white pepper

    For the Soup

    • Two tablespoons oil
    • 1-2 thinly sliced ginger
    • Six fresh shiitake mushrooms, sliced
    • Six dried red chilies (optional)
    • 1 cup soybean sprouts 
    • 4 cups chicken stock 
    • 1 1/2 cups water 
    • 1 cup napa cabbage, cut into 1-inch pieces
    • ½ pound firm tofu, sliced into 1/2-inch thick slices
    • ½ teaspoon sesame oil
    • Salt (to taste)
    • Chopped scallion
    • Chopped cilantro

  • Chinese Rice Cake Soup

  • One of the new favorites is the Chinese soup made with rice cakes. Despite the shorter boiling time and the straightforward additions of napa cabbage, carrots, onions, and shredded pork, the finished product is a hearty soup that gives the impression that the stock has cooked for an extended period of time. This soup is a complete meal that will warm the belly since it has veggies, protein, and carbohydrates in one bowl.

    Cooking time: 45 minutes


    For the Meat & Marinade

    • 8 ounces lean pork or chicken, cut into small, thin strips
    • Two teaspoons Shaoxing wine
    • One tablespoon light soy sauce
    • 1/2 teaspoon sesame oil
    • 1/4 teaspoon white pepper
    • Two teaspoons cornstarch
    • One teaspoon water

    To Assemble the Soup 

    • Four tablespoons vegetable oil
    • Four slices of ginger, julienned
    • Three scallions, thinly sliced on angle-white and green parts separated
    • One small carrot, thinly sliced)
    • 1 1/4 pounds napa cabbage, stems cut into ½-inch pieces, and leaves cut into 1-inch pieces
    • 4 cups low sodium chicken stock
    • 4 cups water
    • 1/2 teaspoon white pepper
    • One teaspoon sesame oil
    • One tablespoon light soy sauce
    • 1 pound of rice cakes

  • Chinese Noodle Soup

  • A cup of Chinese noodle soup consists of delicate ramen noodles, blanched bok choy, shredded chicken, and scallions cooked in a precisely seasoned broth. This soup will immediately fill a hungry tummy and provide a wealth of nutrients. Although this dish is effortless to make, you should still ensure to include specific traditional Chinese components. This contains Chinese cooking wine, soy sauce, and sesame oil.

    Cooking time: 15 minutes


    For Broth 

    • 3 cups chicken stock/broth, low sodium
    • Two garlic cloves, smashed 
    • 1.5 cm / 1/2" ginger piece, cut into 3 slices 
    • 1 1/2 tbsp light soy sauce or normal all-purpose soy sauce
    • 2 tsp sugar
    • 1 1/2 tbsp Chinese cooking wine 
    • 1/4 - 1/2 tsp sesame oil, toasted (optional) 

    For Toppings & Noodles

    • 180g / 6oz fresh egg noodles 
    • Two large bok choy or other vegetables of choice
    • 1 cup shredded cooked chicken (or other protein of choice)
    • One scallion/shallot, green part only finely sliced (optional garnish)

  • Wonton Soup

  • Biting onto soft, flavorful wontons makes joy within. If you put them in a stew, you'll have a marriage made in culinary heaven! A must-have ingredient for every authentic Chinese soup recipe, wonton soup is a culinary mainstay in Chinese cuisine. A satiety-inducing filling made of ground pork is placed into the doughy pockets of wontons. After that, it was thrown into a soup that had umami added to it.

    Cooking time: 35 minutes


    • 50 - 60 wonton wrappers 

    For Wonton Filling

    • Lean pork mince (ground pork)
    • Peeled prawns/shrimp, roughly chopped
    • 1 tbsp ginger, finely grated 
    • Two shallots/green onions, finely chopped
    • 1 tbsp light soy sauce
    • 2 tbsp Chinese cooking wine (Shaoxing wine)
    • 1/2 tsp salt
    • 2 tbsp sesame oil, toasted 

    For Broth

    • 3 cups/750 ml chicken broth
    • Two garlic cloves, smashed
    • Ginger, sliced
    • 1½ tbsp light soy sauce
    • 2 tsp sugar (any)
    • 1½ tbsp Chinese cooking wine 
    • ¼ - ½ tsp sesame oil

  • Mushroom Noodle Soup

  • This soup is more than worth slurping thanks to the tender Chinese noodles and the fresh umami tastes. It has a substantial amount of mushrooms, oyster sauce, light soy sauce, dark soy sauce, and a few chopped green onions for added freshness. You may even decide to increase the vegetable content by using bok choy or broccoli in the dish.

    Cooking time: 35 minutes


    • 1 ounce dried morel, porcini, or Chinese mushrooms
    • 3 cups chicken or vegetable stock
    • Three green onions, finely sliced into rounds
    • One tablespoon oyster sauce
    • One tablespoon light Soy Sauce
    • One tablespoon low sodium Dark Soy Sauce
    • 4 ounces of Chinese noodles of your choice

  • Yunnan Rice Noodle Soup

  • Yunnan is a region in China that is well-known across the country for its many types of noodles. You just need one spoonful of this dish to understand why it's so popular. The delightful bowl that each individual-sized pot creates by combining tang and spice will call to the savory part of your soul.

    Ground pork is marinated and stir-fried in a wok with aromatic garlic and chilies. This is then put into a stock that is blistering hot and contains chewy rice noodles, pickled cabbage, and fresh scallions.

    Cooking time: 1 hour and 15 minutes


    • 200 g ground pork
    • Two teaspoons Shaoxing wine 
    • 1/4 teaspoon dark soy sauce
    • One tablespoon light soy sauce
    • Two tablespoons water
    • 400 g fresh rice noodles (any noodle of your choice)
    • Three tablespoons oil
    • Two teaspoons ginger, minced
    • One tablespoon garlic, minced
    • 1-3 fresh/dried red chilies, chopped (to taste; can substitute red pepper flakes)
    • 6 cups chicken/pork stock or chicken stock
    • 1/4 teaspoon sugar
    • 100 g bean sprouts 
    • 100 g pea tips (can also use spinach, napa cabbage, bok choy, or even mixed salad greens)
    • 50 g garlic chives, cut into 1-inch pieces
    • salt (to taste)
    • 150 g pickled sour cabbage, finely chopped (can substitute minced kimchi, pickled radish, pickled mustard greens, or a teaspoon of lime or lemon juice)
    • 1/4 cup cilantro, chopped
    • One scallion, chopped

  • Hot and Sour Soup

  • In the United States, hot and sour soup is consistently ranked among the highest-demand items on Chinese restaurant menus. The intensity of Asian chili paste goes very well with the sourness of rice vinegar, the mild flavor of tofu, and a selection of crisp vegetables. To bring all of the tastes together, try adding some sugar.

    Cooking time: 20 minutes


    • 8 cups chicken broth or vegetable broth
    • 8 ounces shiitake mushrooms, thinly-sliced with stems discarded
    • 1 can bamboo shoots, drained (optional)
    • 1/4 cup rice vinegar, or more to taste
    • 1/4 cup low-sodium soy sauce
    • 2 teaspoons ground ginger
    • 1 teaspoon chili garlic sauce
    • 1/4 cup cornstarch
    • 2 large eggs, whisked
    • 8 ounces firm tofu, cut into 1/2-inch cubes
    • 4 green onions, thinly sliced
    • 1 teaspoon toasted sesame oil
    • Kosher salt and white pepper (or black pepper)

  • Chinese Watercress Soup

  • The Chinese watercress soup is a dish that will not disappoint. It's a Cantonese classic that's both energizing and reassuring all at the same time. The flavorful foundation of this dish is comprised of blanched pork ribs. In the meanwhile, handfuls of watercress are floating about in a soup that has a hint of ginger. When you are in the mood for a calming and traditional Cantonese soup, this is a perfect recipe to prepare.

    Cooking time: 3 hours and 50 minutes


    • 5 L chicken and pork stock 
    • 2 bundles watercress 
    • 3 dehydrated shiitake mushrooms
    • 2 dried honey dates
    • 2 carrots, peeled and sliced
    • 3 dried jujubes (Chinese red dates)
    • 1 tsp salt, or to taste
    • 1 tbsp chicken bouillon powder

  • Snow Fungus Soup

  • Even though it has a strange name, this earthy soup is sure to please even the pickiest eater. Tong sui, also known as dessert soup, is a traditional Chinese dessert that is often consumed at the end of a hearty dinner.

    This dish calls for snow fungus, which has a taste similar to that of a mild mushroom and a gelatinous consistency. Dates, lotus berries, dried longans, and lotus seed are combined with it in this dish. The snow fungus soup has a taste similar to sugar, and it is loaded with health advantages, including anti-inflammatory characteristics.

    Cooking time: 3 hours


    • 25 g dried snow fungus, rehydrated overnight in water
    • 10 cups water
    • 1 large Asian pear
    • 40 g rock sugar (or to taste)
    • 2 tbsp dried goji berries 
    • ¼ cup dried Chinese red dates 

  • Ginger Garlic Noodle Soup with Bok Choy

  • On a dreary, windy day, this unfailing recipe is what you can picture when you think of bliss. It has a pleasantly warming kick because to the star anise, ginger, and red chili flakes that are included in it. During this time, the bok choy, cremini mushrooms, and rice noodles will be calming the dish down. Pick the protein of your choice, or stick to the basics with some vegetables. If you want to wow your guests, add some shrimp that has been poached in butter.

    Cooking time: 20 minutes


    • Shallots and green onions (white & green parts)
    • Ginger
    • Garlic
    • Low-sodium chicken broth (or veggie broth/water to keep it vegan)
    • Soy sauce (or Tamari to keep it gluten-free)
    • Bok Choy
    • Mushrooms
    • Rice noodles
    • Star Anise

  • Red Bean Soup

  • Make sure you have space for dessert because this red bean soup is not something you want to pass up. Although it may seem somewhat simple, the tastes are really mind-blowing.

    The consistency of the foundation is achieved by blending adzuki beans. Sugar imparts a pleasant sweetness, while the orange zest amplifies the flavor. If you add some tapioca pearls to it, it becomes a delightful traditional Chinese treat.

    Cooking time: 1 hour and 30 minutes


    • 2 cups dried adzuki beans
    • 8 cups water
    • ½ cup sugar
    • ¼ teaspoon orange zest
    • 2-3 tablespoons tapioca pearls

  • Hot and Sour Coconut Noodle Soup

  • This spicy and sour soup, which is based on the Thai dish tom yum, offers a traditional dish from Thailand a Chinese spin. The beautiful combination of the sharp kick from the lemongrass and the creamy foundation from the coconut is wonderful in every way. You may get the desired amount of heat by using a greater or lesser quantity of bird's eye chilies.

    Cooking time: 35 minutes


    • 2 stalks of lemongrass
    • 1 1/2 tablespoons virgin coconut oil
    • 1 medium yellow onion, chopped 
    • 2 to 5 bird's eye chili/Thai chili, sliced
    • 2 tablespoons minced ginger
    • 4 cloves garlic, minced
    • 1 medium tomato, diced
    • 1 teaspoon ground coriander
    • 1 teaspoon kosher salt
    • zest from 2 limes
    • 6 cups vegetable broth
    • 5 to 6 ounces mung bean threads/noodles
    • 3/4 cup full-fat coconut milk
    • 2 scallions, sliced
    • 4 to 5 tablespoons lime juice, add more to taste
    • 12 to 14 ounces fried tofu, sliced 
    • 1 large carrot, julienned 
    • 1 cup snap peas
    • sesame seeds for garnish


    1. About Soups — The Culinary Pro
    2. Chinese Soup - Lists, Varieties, and Menu (
    3. 15 Nourishing Chinese Soup Recipes - The Woks of Life
    4. 17 Simple Chinese Soup Recipes - Insanely Good (
    5. Chinese Noodle Soup | RecipeTin Eats
    6. Wonton Soup | RecipeTin Eats
    7. Chinese Mushroom Noodle Soup - Erren's Kitchen (
    8. Yunnan Rice Noodle Soup (云南小锅米线) - The Woks of Life
    9. Hot and Sour Soup - Gimme Some Oven
    10. Chinese Watercress Soup (西洋菜汤) | Wok and Kin
    12. Ginger Garlic Noodle Soup with Bok Choy | Edible Nutmeg (
    13. Sweet Red Bean Soup - The Woks of Life
    14. Hot & Sour Coconut Noodle Soup (Vegan) | Healthy Nibbles by Lisa Lin (