Why I Love Soup Recipes
Here in New York, soup season runs from the first cool days of September through early spring. But honestly, that never stops me from craving soup all year long! During summer, I try to slow down a little and make it about once a week. When the cold weather arrives, though, my cravings come rushing back. In fall, I love treating myself to a steaming bowl of hearty soup for lunch and even dinner at least 3 times a week, and my family never minds at all. They are just as happy as I am to dig in!
I really like making soup, because I can easily add a lot of vegetables to my meals for a balanced diet. Not to mention they are delicious! I even keep a few portions of congee in the freezer, ready for those moments when I want something warm and nourishing. Because of my love for soup, I am sharing 18 of my favorite authentic Chinese soup recipes made with key staples of Chinese cooking.
In my opinion, ginger is the soul of Chinese soup-making, followed by chicken bones, which create rich broths that capture the essence of true comfort. Next is napa cabbage, a favorite in Chinese home kitchens that always reminds me of my mom’s cooking. And lastly, sesame oil, my quiet hero, I love how it adds a deep aromatic taste that makes these soups truly authentic.
In addition to classics like chicken congee and the iconic Chinese egg drop soup, which I make on repeat at home, you will also find a mix of my childhood and family-inspired soups such as napa cabbage soup and Chinese chicken noodle soup. My mom shared her secret for making this last one extra flavorful, and I will be sharing it with you along with my own tips. I love them all, and I hope they inspire you to make them at home too.
My Favorite Authentic Chinese Soup Recipes
Over the years, I have created many Chinese soups and shared them on my blog, and now you can find my favorites all in one place.
Chicken Congee (鸡粥)
This silky Chicken Congee is a staple in many Chinese homes and one that I love making whenever I want something warm and nourishing. My version is simple to prepare and takes about 40 minutes to have it on the table.
The heart of my recipe comes from 3 ingredients I use in the base. The chicken broth builds a rich and savory foundation that keeps the porridge flavorful. Then I add ginger, which I always keep in my pantry, and my favorite part of the dish, Shaoxing wine, which makes the chicken tender and gives the congee its truly authentic taste.
What I love most about this congee is how adaptable it is. On slower days, I simmer it on the stovetop and let the aroma of chicken and ginger fill my kitchen. When time is short, I let the Instant Pot do the work. I like to finish it with a drizzle of sesame oil, which adds a nutty aroma, and a handful of chopped green onions for freshness. For me, this congee works any time of day. I enjoy it plain for breakfast, with pickled vegetables for lunch, or topped with a soft-boiled egg for dinner. Highly recommended!
Napa Cabbage Tofu Soup (白菜豆腐汤)
This Napa Cabbage Tofu Soup always takes me back to my mom’s kitchen in Beijing. I chose to share it because it is simple, nourishing, and filled with the same warmth I grew up with. My mom made this soup often during the colder months, and it always tasted fresh and comforting. The recipe is one of the easiest to make, taking about 20 minutes in total with 10 minutes of prep and 10 minutes of cooking, making it perfect for any day of the week.
To make this soup, I use chicken broth as the base, then add Napa cabbage, which softens and adds a hint of sweetness and texture. The final touch is soft tofu, which gives the soup a delicate texture and absorbs all the savory flavor from the broth.
I have been cooking this soup often since the start of fall because it carries so many memories for me. Whenever I simmer the cabbage and tofu together, the aroma instantly reminds me of my mom standing by the stove, tasting the broth, and adjusting the seasoning until it was perfect. Now, when I make it in my own kitchen, I follow the same rhythm she did, a quiet and simple routine that always creates a sense of comfort and connection through something so humble and nourishing. I hope you give it a try.
Chicken Udon Soup (鸡肉乌冬面)
When I settled into my tiny New York kitchen during the six-month gas outage, I developed this one-pot Chicken Udon Soup as a lifesaver. I added it to my list because even in the middle of chaos, with boxes everywhere and a makeshift stove, it gave me something rich and real without taking hours. In just 40 minutes, you can have a satisfying homemade bowl that comes together easily.
This Chicken Udon Soup is a thick and comforting noodle dish made with seared chicken thighs, rich broth, and chewy udon noodles cooked with vegetables. The flavor starts with golden browned chicken thighs that add depth to the broth, while the chicken broth creates a full-bodied base. I love how the frozen udon noodles absorb all that richness, giving my soup its signature hearty texture.
I know you are going to enjoy this soup. From my experience, even on busy days filled with unfinished projects when cooking seems impossible, this recipe always saves me. It takes less than an hour from start to finish, and you still get a flavorful and super satisfying meal that looks and tastes amazing.
Chinese Chicken Noodle Soup
My Chinese Chicken Noodle Soup has become one of my favorites to cook when I want something flavorful without spending all afternoon in the kitchen. Seriously, the total cooking time is just 25 minutes, with 5 minutes of prep and 20 minutes of cooking. That’s it! If you are a mom like me, I highly recommend this soup, it is very easy to make and perfect for evenings when you come home tired after running errands all day.
When I make this soup, I already know I have the three key ingredients I always keep in my pantry. I use 4 cups of chicken broth to build a rich and satisfying base. A one-inch slice of fresh ginger adds a bright note that lifts the broth. Then I pour in Shaoxing wine, which deepens the taste, makes the chicken tender, and enhances the overall flavor.
I love making this soup because back in China, my mom always made chicken noodle soup from a whole chicken, and that was her secret. She used only minimal seasoning to let the pure flavor shine through. Living in the US with a busy schedule, I adapted her recipe so I could use packaged broth while still building layers of flavor with aromatics like garlic, cumin seeds, and Sichuan peppercorns. And trust me, it tastes absolutely delicious!
Suan La Fen (Hot and Sour Noodle Soup)
When I first made this Suan La Fen (Hot and Sour Noodle Soup), it took me straight back to my middle school days in Chengdu, where this bowl of springy potato noodles and hot, tangy broth was one of the few treats I would save my lunch money for. I chose it for my collection because it brings bold flavor into my home kitchen in about 30 minutes total.
In this recipe, I rely on three ingredients that bring the whole bowl to life. The first is potato noodles, which I fell in love with back in Chengdu. They have a springy, chewy bite that makes every spoonful exciting. Then comes Chinkiang vinegar, the ingredient that gives this soup its bold sour edge. Finally, I use Chinese chili oil, which adds the spicy aromatic flavor I love. I recommend topping it with crispy pork, peanuts, and pickled mustard to turn a simple dinner into something unforgettable.
I have to admit that I really enjoy making this Suan La Fen recipe for my family and friends because I believe a bowl of noodles can be more than just dinner. It can be a flash of childhood memory, a street food moment recreated at home, and a chance to share something bold and flavorful with the people I love. When I serve it, everyone leans in for the first slurp of broth and the noodles that stretch like little elastic ribbons. It adds laughter, warmth, and connection to our table, and I hope it brings the same energy to your home too.
Black Sesame Soup (黑芝麻糊)
Making this Black Sesame Soup is always a pleasure because it is like the perfect unexpected way to end a meal. It tastes like dessert yet carries the soul of Chinese home cooking. My recipe starts with a brief soak, a quick toast, and some blending before everything comes together. The total time to make is about 4 hours, including the soaking, and in my opinion it is fairly easy to make when you follow the instructions step by step.
Based on what my husband says, the best part of making this soup is tasting how smooth, nutty, and nourishing it turns out. I use three simple ingredients that make all the difference. Glutinous rice gives the soup its silky base once soaked and blended. Another key ingredient is black sesame seeds, which add the rich aroma I love. Brown sugar finishes it off with gentle sweetness, keeping the soup warm and satisfying.
The slow soaking, the gentle hiss of toasted sesame seeds, and the final pour into a warm bowl make this an experience worth trying. Whether I serve it as a dessert or a quiet evening treat, it stays true to the heart of Chinese cooking.
Instant Pot Congee (鸡肉菠菜粥)
I consider this Instant Pot Congee recipe soothing and practical, especially for evenings when I do not want a big production in the kitchen. It is a one-bowl dinner with minimal prep and strong flavor, making it perfect for a weeknight. It takes me only 20 minutes to make, and anyone can prepare it with confidence.
In my version, three ingredients anchor the whole dish. First, uncooked jasmine rice forms the foundation and gives the congee its creamy texture but not too thick when cooked under pressure. Second, chicken broth, which is essential for most of my soups. Lastly, I love adding baby spinach for freshness and a light touch that keeps the dish balanced and vibrant.
I love this recipe because it lets me cook something that tastes like home even on the busiest days. The Instant Pot does most of the work, yet the flavor reminds me of the slow-simmered congee my mom used to make. When I lift the lid and see the porridge turn creamy, with tender shredded chicken and wilted spinach floating on top, I know dinner is ready without the long wait. This dish has become part of my weekly routine because it is reliable, nourishing, and exactly the kind of meal my family asks for again and again.
Pressure Cooker Oxtail Soup (Instant Pot)
This one-pot Pressure Cooker Oxtail Soup fits exactly what I look for in a hearty Chinese soup recipe: rich flavor, minimal prep, and satisfying homemade comfort food. The total time needed is around one hour. The difficulty is easy to moderate because once everything is in the pot, it practically cooks itself.
You definitely have to make this soup. It is a deeply savory dish made with oxtails, stock, tomatoes, ginger, and vegetables. I focus on three key ingredients that elevate it. Oxtails turn tender and give the soup its rich body. Vegetable or beef stock creates the foundation of flavor and allows everything to cook gently and the diced tomatoes perfectly balance the richness of the meat.
I love that there is no searing or parboiling needed, just simple steps that lead to a flavorful result. The oxtails cook until they are soft like butter, and the broth turns thick and hearty on its own. Whether you use an Instant Pot or a stovetop pressure cooker, this recipe will impress your guests with its deep flavor and tender meat, all without hours of work.
Century Egg Congee with Chicken (皮蛋瘦肉粥)
I chose this Century Egg Congee with Chicken as part of my best authentic Chinese soups because it combines deep nostalgia with practical modern cooking. When I was growing up, my mom would make this dish only when she had extra time in the kitchen. Plain congee was more common, but this version always was my favorite. In this case, my recipe is simple and approachable, taking only about 20 minutes. Yes, that is right!
I use a few simple ingredients that create the signature flavor and texture of this dish. Short-grain white rice forms a creamy and silky base. Chicken broth adds savory depth and warmth reminiscent of my mom’s cooking. Some homemade diced century eggs add a rich umami twist that makes the dish comforting, flavorful, and uniquely satisfying.
I love this recipe because it carries the memories of my childhood while fitting easily into my busy life. The moment the congee finishes cooking and I stir in the century egg and green onions, the aroma is just so good and takes me straight back to my mom’s table, even though I have made it in less than half an hour.
Pressure Cooker Chicken Soup (with Frozen Chicken)
This Pressure Cooker Chicken Soup is one of my favorite recipes because it solves one of the biggest challenges I face in the kitchen: making something truly nourishing when time is limited. My version uses frozen chicken, so there is no need to wait for it to thaw. It goes straight into the pot and is ready on the table in 45 minutes.
Using simple ingredients is the best part. In my recipe, I use frozen bone-in, skin-on chicken thighs as the heart of the soup, saving both time and effort. Chicken stock combined with water creates a rich and flavorful base without needing hours of simmering. And no authentic Chinese soup is complete without fresh ginger slices, which add an aromatic note that ties everything together.
Also I have to add that my Pressure Cooker Chicken Soup is a recipe that always impresses guests. With just a few basic ingredients, you can create a flavorful broth and tender chicken that everyone will love. Whether you are cooking for family or hosting friends, this soup is ready in under an hour and guaranteed to make your table inviting, and full of flavor.
Chinese Corn Soup with Chicken (鸡蛋玉米羹)
I selected my Chinese Corn Soup with Chicken for this list because it has everything I love about Chinese home cooking, it is quick to make, flavorful, and full of heart. My recipe comes together in about 20 minutes from start to finish, isn’t amazing? The difficulty level is easy, making it perfect for a chilly afternoon lunch or dinner.
In my recipe, I focus on three key ingredients: ground chicken, which takes less time to prepare and releases more flavor; chicken broth, which serves as the rich and savory base for the soup; and corn kernels, which add sweetness and texture, making the dish more substantial and satisfying.
This Chinese Corn Soup is a meal I really enjoy preparing for my family and friends when they visit because it reminds me of my childhood dinners and the restaurant-style corn soups we used to order as a treat. Whether I serve it on its own or alongside a main dish, this soup always adds a nice warm touch to our table.
Wonton Noodle Soup (广式云吞面)
To be honest, I had to include this recipe for Cantonese Wonton Noodle Soup in my collection for you. Mainly because I want you to know that a Sunday-dinner treat with a home-cooked heart is completely possible.
My recipe combines juicy pork and shrimp wontons, thin Hong Kong-style egg noodles, and fragrant chicken stock, all in one bowl that tastes just like the noodle shops I visited back in Beijing and Hong Kong. The difficulty level is moderate since you will spend some time making the filling and wrapping the wontons and making the stock, but the steps are clear, and the result is really worth it. However, check out my Deconstructed Wonton Soup if you’re short on time.
I absolutely love making this soup because it was one of the dishes my Cantonese postpartum nanny cooked for me, and I learned so much from her. After many tries, I now have my own version that I am truly proud of and excited to share with you. I hope you make it too and enjoy the same comfort and warmth it has brought to my home.
Chinese Tomato Beef Soup (番茄肥牛汤)
Tomato and beef come together in this comforting soup that makes the perfect match. I make it all in one pot and have it on the table for my family in just 25 minutes. The recipe is easy to follow, which makes it great even on busy days. I chose to include it in this collection because the tangy flavor of ripe tomatoes and the tenderness of the beef create a balance that tastes fresh, rich, and super satisfying.
My soup recipe features beef, enoki mushrooms, and a sweet-tart tomato broth that works perfectly as a warming main dish, either over rice or noodles. In my version, I focus on three standout ingredients: tomatoes, which melt into the broth and create that sweet-tart base; chicken broth, which builds savory depth; and thinly sliced fatty beef, I cut nearly paper thin so it cooks quickly and stays tender in the simmering broth.
What is not to love about this tomato beef soup? In my opinion, it checks all the boxes. My husband enjoys the bright tomato flavor and tender beef slices, and I appreciate how quickly it comes together on a busy evening. Win-win.
Chinese Fish Congee (生滚鱼片粥)
Do you like fish soup as much as I do? Then you should try my Chinese Fish Congee, because it is both a treat and a comforting meal in one bowl. The best part is that my recipe comes together in about 35 minutes total. The difficulty is easy, so it is something I can make whenever I want a quiet and nourishing meal especially in the cozy season.
The dish is a silky rice porridge enriched with tender white fish slices cooked gently in the broth. I focus on three key ingredients in this recipe: short-grain white rice, which creates a creamy texture as it releases starch, chicken broth of course, and thinly sliced white fish that adds tender protein and keeps the soup light.
I love making this congee because it reminds me of home and those childhood moments when a simple, well-made meal meant everything. I’ve cooked this recipe many times for my parents, and it always earns their full approval. Honestly, how could anyone resist a gentle, nourishing, and flavorful soup like this? I do not think that is possible.
Chinese Vegetable Soup with Tofu
If you are looking for a satisfying soup that is vegan and gluten-free, you have to try this Chinese Vegetable Soup. It captures the same comforting taste you would get from takeout at Chinese restaurants in the US. My recipe comes together in about 30 minutes, and it is so easy to make that there is really no excuse not to give it a try
I use soft tofu to add protein and a smooth texture, mushroom powder to create rich depth, and fresh broccoli with vegetables to keep the soup bright and satisfying. Every time I make it, I save a portion for later in the day, and when I come home after running errands, it is the perfect thing to warm me up, especially during the cold winter months.
Making this soup is one of my favorite ways to remember my mom’s quick weekday soups back in Beijing. They were never fancy, just honest food that made you smile and warmed you up. I made this for my vegan friend the other day and she absolutely loved it. It was so flavorful and comforting that she said it was hard to stop eating.
Instant Pot Breakfast Congee
If I have to make a quick breakfast in the morning that still tastes like authentic Chinese food, I always choose this Instant Pot Breakfast Congee. It is so comforting and flavorful that even my husband asks for a second bowl to start his day. We enjoy it not only for breakfast but also any time we want something warm and grounding. My recipe is easy to make, and you can have it ready in less than an hour, even on a busy morning.
In my version, I highlight three key ingredients that bring this congee to life: short-grain white rice, chicken broth, and fresh ginger slices with green onions for seasoning and garnish. The best part is the toppings, we always go for the most comforting ones like bacon, homemade chili oil, eggs, and soy sauce. Trust me, they make the dish taste incredibly rich and satisfying.
I love making this recipe because it connects practicality with tradition. Growing up in Beijing, congee was something we enjoyed any time of day, and my recipe provides that same comfort while being faster and easier to make. I highly recommend giving it a try.
Chinese Egg Drop Soup
I picked this Chinese egg drop soup recipe as one of my favorites because it takes me back to Beijing, where soup was always a daily staple on my mom’s table. In under 15 minutes, with just 5 minutes of prep and 10 minutes of cooking, you can turn simple ingredients into a restaurant-style soup that tastes more refined than it looks. The recipe is easy to make, perfect for any day when you want something warm and delicious.
When I look at my pantry and see that I have the key ingredients to make this on a chilly afternoon, I am all in. The first key ingredient is chicken broth, which acts as a clean and flavorful base. The second is green onions with ginger, using both the white and green parts, which add gentle aromatics and freshness. And of course, the third is beaten eggs, which turn into silky ribbons when slowly poured into the simmering broth. This simple technique is what sets a great egg drop soup apart.
I love this soup because it carries tradition, comes together quickly, and always delivers real flavor. When I pour it into the bowl and watch the egg ribbons rise to the top, I think of my mom tasting the broth one last time before calling us to dinner. It is simple, sincere, and exactly why I keep this recipe in my weeknight rotation.
Authentic Hot and Sour Soup (酸辣汤)
And last but not least, I chose my Hot and Sour Soup for my lineup because it delivers restaurant-style flavor while still being easy to make at home. The total time to prepare it is 30 minutes, with 15 minutes of prep and 15 minutes of cooking. Yes, you are reading it right! Plus, my recipe is so easy to follow, making it perfect for when you want something authentic and comforting on a chilly day.
My hearty sour, and spicy broth is filled with mushrooms, tofu, and silky beaten eggs. The three key ingredients I use are Chinkiang vinegar, which gives the soup its distinctive sour note, white pepper powder, which adds clean heat, and firm tofu, which adds protein and tastes delicious in the broth.
When I serve this soup, my friends always comment on how the balance of sour and spicy flavors is perfect and how it tastes just like restaurant takeout. It is a dish that lets you shine as a host, and I always recommend making an extra pot because everyone will be asking for seconds. It is that good!
That’s a wrap on my Authentic Chinese Soup Recipes that I’ve loved creating over the years, using both basic and traditional Chinese ingredients. I hope these recipes inspire you to cook, share, and enjoy them throughout the cold season.