50+ Classic Asian Soup Recipes to Warm Your Heart & Excite Your Palate

If you’re a fan of warm, comforting, and flavorful dishes, Asian soups offer a world of culinary delights.

From the spicy heat of Thai Tom Yum to the creamy richness of Malaysian Laksa, Asian soup recipes bring together diverse textures, flavors, and ingredients that are as nourishing as they are delicious.

In this collection of over 50 Asian soup recipes, you’ll find a variety of choices for every taste and occasion.

Whether you’re looking for a light appetizer, a hearty meal, or a bowl of something spicy to clear the sinuses, there’s an Asian soup for you.

Each recipe celebrates the distinct ingredients and cooking techniques from countries like Japan, Korea, Thailand, China, and beyond, making it easy to explore the vibrant world of Asian cuisine from your own kitchen.

With simple ingredients and step-by-step instructions, these recipes make it easy to bring the authentic flavors of Asia to your table.

So grab a pot and prepare to fill your home with the fragrant aroma of herbs, spices, and broths that are sure to delight.

Get ready to savor the rich, soothing, and unforgettable experience of Asian soups!

50+ Classic Asian Soup Recipes to Warm Your Heart & Excite Your Palate

Asian soups are more than just a bowl of comfort—they’re a journey through Asia’s rich culinary landscape, each soup offering unique flavors that represent the region’s history, culture, and ingredients.

From the zesty tang of Kimchi Jjigae to the delicate elegance of Miso Soup, these recipes allow you to explore the diversity of Asian cuisine and enjoy meals that are as nourishing as they are flavorful.

Whether you’re in the mood for something spicy, creamy, or savory, these 50+ Asian soup recipes provide endless inspiration.

So the next time you need a bit of comfort or a bold, vibrant dish, look no further than this list of Asian soups to bring warmth and excitement to your kitchen.

Hot and Sour Soup (Chinese)

Hot and Sour Soup is a classic Chinese dish that strikes a perfect balance between spicy and tangy flavors. With a rich broth infused with vinegar, soy sauce, and white pepper, this soup is loaded with mushrooms, tofu, bamboo shoots, and sometimes pork. It’s perfect for warming up on a chilly day, and it’s quick to prepare, making it an ideal choice for a satisfying meal or appetizer.

• Ingredients:
  1. 4 cups chicken or vegetable broth
  2. 1 cup sliced shiitake mushrooms
  3. 1/2 cup sliced bamboo shoots
  4. 1/2 cup sliced wood ear mushrooms (optional)
  5. 1/2 cup firm tofu, cut into strips
  6. 1 tablespoon soy sauce
  7. 2 tablespoons rice vinegar
  8. 1 teaspoon white pepper
  9. 1 tablespoon cornstarch mixed with 2 tablespoons water
  10. 1 egg, beaten
  11. 2 green onions, chopped
  12. 1 tablespoon sesame oil
  13. 1/2 teaspoon sugar
  14. 1 teaspoon chili paste (optional for added heat)
• Instructions:
  1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
  2. Add the mushrooms, bamboo shoots, and tofu to the pot. Stir occasionally and let simmer for 5 minutes.
  3. Stir in soy sauce, rice vinegar, white pepper, and sugar. Continue simmering for another 5 minutes.
  4. Slowly add the cornstarch slurry (cornstarch mixed with water) to the soup, stirring constantly until it thickens slightly.
  5. Drizzle the beaten egg into the soup in a thin stream while stirring gently to create silky egg ribbons.
  6. Add chili paste if you want more heat, followed by sesame oil and green onions.
  7. Taste and adjust seasoning with more soy sauce or vinegar if necessary.

Hot and Sour Soup is a deliciously vibrant and comforting dish, with a perfectly balanced contrast of heat from the white pepper and chili paste, and acidity from the vinegar. The mix of textures from the mushrooms, tofu, and bamboo shoots adds layers of flavor and makes this soup a wholesome meal. It’s also incredibly versatile, as you can adjust the spice level and ingredients based on your preferences. Whether served as an appetizer or as the main dish with some rice, it never disappoints.

Pho (Vietnamese)

Pho is a traditional Vietnamese noodle soup made with a fragrant broth, rice noodles, and either beef (Pho Bo) or chicken (Pho Ga). It is topped with fresh herbs, bean sprouts, lime, and chili, making it a well-rounded, aromatic, and satisfying meal. This beloved dish is perfect for any time of day, offering a delightful and flavorful experience that’s sure to leave a lasting impression.

• Ingredients:
  1. 1 pound beef bones (for beef pho) or chicken bones (for chicken pho)
  2. 1 medium onion, halved
  3. 1 piece of ginger (about 3 inches), smashed
  4. 4-5 star anise
  5. 3-4 cloves
  6. 1 cinnamon stick
  7. 2 tablespoons fish sauce
  8. 1 tablespoon sugar
  9. 1 pound rice noodles
  10. 1/2 pound thinly sliced beef sirloin (for Pho Bo) or cooked chicken (for Pho Ga)
  11. 1 cup fresh cilantro, chopped
  12. 1 cup fresh basil leaves
  13. 1 cup bean sprouts
  14. 1 lime, cut into wedges
  15. 2-3 Thai bird’s eye chilies, sliced
  16. 2-3 green onions, sliced
  17. Hoisin sauce and Sriracha (optional, for serving)
• Instructions:
  1. Begin by making the broth. Place the beef or chicken bones in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 1-2 hours, skimming off any impurities.
  2. Meanwhile, char the onion and ginger over an open flame (using tongs) or under the broiler for a few minutes to release their aromatic oils. Add them to the pot with the bones.
  3. Add the star anise, cinnamon stick, cloves, fish sauce, and sugar to the pot. Simmer for an additional 1 hour to allow the flavors to meld together.
  4. Strain the broth to remove solids, and return the liquid to the pot. Taste and adjust the seasoning, adding more fish sauce or sugar if needed.
  5. Prepare the rice noodles according to the package instructions. Divide them among bowls.
  6. For Pho Bo, add thin slices of beef to the hot broth and pour it over the noodles. For Pho Ga, add the cooked chicken.
  7. Garnish the pho with fresh herbs, bean sprouts, lime wedges, chilies, and green onions.
  8. Serve with hoisin sauce and Sriracha on the side.

Pho is a vibrant and complex soup that boasts a rich, aromatic broth with a depth of flavors from the spices and herbs. The combination of hot broth with fresh garnishes creates a delightful contrast, while the rice noodles provide a soft, comforting base. Whether you opt for Pho Bo or Pho Ga, this soup is an unforgettable experience, offering a balance of savory, sweet, sour, and spicy flavors that can be personalized with your favorite toppings. It’s a dish that’s deeply embedded in Vietnamese culture and will surely become a favorite in your home as well.

Tom Yum Soup (Thai)

Tom Yum is a hot and sour Thai soup known for its bold and tangy flavors, with a distinctive combination of lemongrass, lime leaves, galangal, and fish sauce. Typically made with shrimp, the soup is incredibly aromatic, with a punchy broth that’s both refreshing and invigorating. This soup is quick to prepare and can be adjusted to your preferred spice level, making it a versatile and popular dish in Thai cuisine.

• Ingredients:
  1. 4 cups chicken broth
  2. 1 stalk lemongrass, smashed and cut into pieces
  3. 3-4 kaffir lime leaves, torn into pieces
  4. 3-4 slices galangal or ginger
  5. 10-12 large shrimp, peeled and deveined
  6. 1 cup mushrooms, sliced (optional)
  7. 2-3 Thai bird’s eye chilies, smashed (adjust to desired spice level)
  8. 1/4 cup fish sauce
  9. 2 tablespoons lime juice
  10. 1 tablespoon sugar
  11. 1/2 cup fresh cilantro, chopped
  12. 1-2 Thai bird’s eye chilies, sliced for garnish
  13. 1-2 lime wedges for garnish
• Instructions:
  1. In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, and galangal, and let it simmer for 5-10 minutes to infuse the flavors.
  2. Add the shrimp and mushrooms to the pot and cook for about 3-4 minutes until the shrimp turns pink.
  3. Stir in the fish sauce, lime juice, and sugar, adjusting the seasoning to your taste. If you prefer a spicier broth, add the smashed Thai chilies to the soup.
  4. Remove the pot from the heat and discard the lemongrass and lime leaves.
  5. Ladle the soup into bowls and garnish with fresh cilantro, additional sliced chilies, and lime wedges.

Tom Yum Soup is a Thai culinary masterpiece, offering a burst of bold flavors in every spoonful. The broth is light yet intensely flavorful, with a perfect balance of heat, sourness, and savory depth. The shrimp add a touch of sweetness and texture, while the herbs and lime leaves provide an irresistible fragrance. It’s a soup that wakes up your senses and leaves you craving more, making it an ideal dish for those who enjoy vibrant, flavorful meals with a kick of spice. This is a recipe that captures the essence of Thai cuisine and is sure to impress anyone who tastes it.

Laksa (Malaysian)

Laksa is a rich and spicy noodle soup that is a staple in Malaysian and Singaporean cuisine. The dish features a flavorful coconut-based broth infused with a blend of spices, including curry powder, lemongrass, and shrimp paste. Often served with either chicken or shrimp, the soup is garnished with fresh herbs, boiled eggs, and lime, making it a complete and comforting meal. This aromatic dish offers a delightful combination of creamy, spicy, and savory notes that will surely satisfy your cravings for something bold and satisfying.

• Ingredients:
  1. 2 tablespoons vegetable oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1-inch piece of ginger, sliced
  5. 2 tablespoons red curry paste
  6. 1 can (14 oz) coconut milk
  7. 3 cups chicken broth
  8. 1 tablespoon fish sauce
  9. 1 teaspoon sugar
  10. 1 pound cooked shrimp (or chicken breast, sliced)
  11. 8 oz dried rice noodles
  12. 2 boiled eggs, halved
  13. 1/2 cup bean sprouts
  14. 1/2 cup cilantro, chopped
  15. 2-3 red chilies, sliced (optional)
  16. 2 lime wedges
• Instructions:
  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
  2. Stir in the red curry paste and cook for another 2 minutes, allowing the spices to bloom.
  3. Add the coconut milk and chicken broth to the pot, bringing it to a boil. Reduce the heat and let it simmer for 10 minutes to combine the flavors.
  4. Stir in the fish sauce and sugar, adjusting the seasoning to taste.
  5. Meanwhile, cook the rice noodles according to the package instructions, then divide them into serving bowls.
  6. Add the cooked shrimp (or chicken) to the broth, allowing them to heat through.
  7. Pour the hot broth and shrimp over the noodles, garnishing with boiled eggs, bean sprouts, cilantro, sliced chilies, and lime wedges.

Laksa is a comforting and flavorful soup that perfectly combines spicy, creamy, and savory flavors. The richness of the coconut milk creates a smooth base, while the curry paste and fish sauce bring out the complexity of the broth. The addition of shrimp (or chicken) and fresh garnishes like boiled eggs and cilantro adds texture and freshness, making each spoonful a delicious mix of heat, creaminess, and tang. Whether you enjoy it as a quick weeknight dinner or a special treat, Laksa will transport your taste buds to Southeast Asia with every bite.

Miso Soup (Japanese)

Miso Soup is a staple in Japanese cuisine, often served as part of a traditional Japanese breakfast or as an appetizer in many meals. This simple yet flavorful soup features a miso-based broth, typically made from fermented soybean paste, and is often paired with tofu, seaweed, and green onions. Miso Soup is nourishing and comforting, with a depth of umami that can be tailored to your preferred taste. It’s quick to prepare and a healthy addition to any meal, providing a light and refreshing yet savory experience.

• Ingredients:
  1. 4 cups dashi stock (or vegetable broth for a vegetarian version)
  2. 3 tablespoons white or red miso paste
  3. 1/2 cup firm tofu, cut into cubes
  4. 1/2 cup wakame seaweed (rehydrated)
  5. 2 green onions, chopped
  6. 1 tablespoon soy sauce (optional)
  7. 1 teaspoon sesame oil (optional)
• Instructions:
  1. In a medium pot, bring the dashi stock (or vegetable broth) to a simmer over medium heat.
  2. Once simmering, add the miso paste, whisking to dissolve it completely into the broth.
  3. Add the tofu cubes and rehydrated wakame seaweed to the pot. Let it simmer for 2-3 minutes, ensuring the tofu is heated through.
  4. Taste and adjust the seasoning with soy sauce or sesame oil if desired.
  5. Ladle the soup into bowls and garnish with chopped green onions before serving.

Miso Soup is the epitome of simplicity in Japanese cooking, offering a clean, comforting broth that’s packed with umami flavor. The miso paste infuses the soup with richness, while the tofu adds a soft texture and the seaweed provides a delicate flavor. It’s a wonderfully light dish, perfect for starting a meal or enjoying on its own as a snack. Miso Soup also offers versatility, as you can experiment with different types of miso, and add extra ingredients like mushrooms or spinach to personalize the soup. Regardless of how you prepare it, this soup always feels like a warm hug in a bowl.

Kimchi Jjigae (Korean)

Kimchi Jjigae is a popular Korean stew made with fermented kimchi, tofu, and pork or beef. The soup is hearty, savory, and spicy, with the fermentation of the kimchi providing a tangy depth of flavor that transforms as it simmers. Often enjoyed in colder weather, Kimchi Jjigae is a soul-warming dish that can be made with various ingredients depending on availability. The soup’s richness comes from the combination of kimchi, broth, and spices, creating a satisfying and flavorful meal.

• Ingredients:
  1. 1 tablespoon vegetable oil
  2. 1/2 pound pork belly or beef, sliced thinly
  3. 1/2 onion, sliced
  4. 2 cups kimchi, chopped (preferably aged)
  5. 3 cups chicken broth
  6. 1 tablespoon gochujang (Korean chili paste)
  7. 1 tablespoon gochugaru (Korean chili flakes)
  8. 1 tablespoon soy sauce
  9. 1 teaspoon sesame oil
  10. 1 block of firm tofu, cut into cubes
  11. 2-3 green onions, chopped
  12. 1-2 eggs (optional, for poaching in the soup)
• Instructions:
  1. Heat vegetable oil in a large pot over medium heat. Add the pork or beef slices and cook until browned, about 4-5 minutes.
  2. Add the sliced onion and cook until softened, about 2-3 minutes.
  3. Stir in the chopped kimchi, gochujang, and gochugaru. Cook for another 3-4 minutes to let the kimchi release its flavors.
  4. Add the chicken broth, soy sauce, and sesame oil to the pot. Bring the mixture to a simmer, allowing the flavors to combine for about 10 minutes.
  5. Stir in the tofu and simmer for another 5-7 minutes.
  6. (Optional) Create small wells in the soup and crack the eggs into them, letting them poach in the hot broth for 3-4 minutes.
  7. Garnish with chopped green onions before serving.

Kimchi Jjigae is a hearty, flavorful, and spicy Korean stew that packs a punch with its fermented kimchi base. The combination of tender pork (or beef), tofu, and vegetables creates a rich and satisfying soup, perfect for warming up on a cold day. The soup’s balance of sour, spicy, and savory notes makes it a quintessential Korean comfort food. The optional poached egg adds an extra layer of richness to the dish, making it even more fulfilling. Kimchi Jjigae is not only a great way to use up leftover kimchi, but it also embodies the bold and distinct flavors of Korean cuisine.

Sambar (Indian)

Sambar is a traditional South Indian lentil soup that is a staple in everyday meals. This hearty dish is made with toor dal (yellow split peas) and a variety of vegetables such as carrots, potatoes, and tomatoes, cooked in a flavorful tamarind and spice-based broth. The soup is seasoned with a special blend of spices, including mustard seeds, cumin, curry leaves, and a unique sambar powder. Sambar is typically served with steamed rice, idli (rice cakes), or dosa (crispy pancakes), making it a versatile and comforting dish in Indian cuisine.

• Ingredients:
  1. 1 cup toor dal (yellow split peas)
  2. 1 medium carrot, chopped
  3. 1 potato, chopped
  4. 1 tomato, chopped
  5. 1/2 cup drumstick (moringa) or other vegetables (optional)
  6. 1 tablespoon tamarind paste
  7. 1 tablespoon sambar powder (store-bought or homemade)
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon mustard seeds
  10. 1/2 teaspoon cumin seeds
  11. 2-3 dried red chilies
  12. 1 sprig curry leaves
  13. 1 tablespoon ghee or vegetable oil
  14. Salt to taste
  15. 4 cups water
• Instructions:
  1. Rinse the toor dal under cold water. In a large pot, add the dal along with 4 cups of water and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the dal is soft and mushy.
  2. Add the chopped vegetables (carrot, potato, tomato, and drumstick) to the dal and cook for another 10-15 minutes until the vegetables are tender.
  3. Stir in the tamarind paste, sambar powder, turmeric, and salt. Simmer for an additional 5 minutes to allow the flavors to meld together.
  4. In a small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Once the mustard seeds begin to pop, pour the tempering into the simmering sambar.
  5. Stir well, adjust seasoning if necessary, and serve hot with rice, idli, or dosa.

Sambar is a quintessential South Indian soup, bursting with flavors and offering a perfect balance of savory, tangy, and spicy notes. The combination of lentils and vegetables creates a nutritious and filling meal, while the tamarind and sambar powder lend a distinctive, tangy heat. Whether enjoyed with rice, idli, or dosa, Sambar brings comfort and satisfaction with every bite. This soup is an excellent example of how Indian cuisine can combine simple ingredients into a delicious and wholesome dish.

Sinigang (Filipino)

Sinigang is a tangy and savory Filipino soup known for its sour broth, typically made from tamarind, which is complemented by a variety of vegetables and meats such as pork, shrimp, or fish. The sourness is balanced by the richness of the broth, and the vegetables, including water spinach (kangkong), eggplant, and string beans, add freshness and texture. This comforting soup is a favorite in Filipino households, perfect for rainy days or when you’re craving something both flavorful and refreshing.

• Ingredients:
  1. 1 pound pork belly or shrimp (or fish such as bangus or tilapia)
  2. 1 medium onion, quartered
  3. 2 tomatoes, quartered
  4. 2 tablespoons fish sauce
  5. 6 cups water
  6. 1 packet of sinigang mix (or fresh tamarind paste to taste)
  7. 1 medium eggplant, sliced
  8. 1 cup long green beans, cut into 2-inch pieces
  9. 1-2 cups water spinach (kangkong) or bok choy
  10. 2-3 Thai bird’s eye chilies (optional, for heat)
  11. Salt and pepper to taste
  12. 1-2 tablespoons bagoong (fermented shrimp paste, optional, for added depth)
• Instructions:
  1. In a large pot, add the pork belly (or shrimp/fish), onion, tomatoes, and fish sauce. Add water and bring it to a boil over medium-high heat. Lower the heat and simmer for 30 minutes for pork, or 10-15 minutes for shrimp/fish, until the meat is tender.
  2. Add the sinigang mix or fresh tamarind paste to the pot, stirring until dissolved and the broth becomes tangy. Adjust the level of sourness to your taste.
  3. Add the eggplant, green beans, and cook for another 10-15 minutes until the vegetables are tender.
  4. Add the water spinach or bok choy and simmer for an additional 2-3 minutes.
  5. Season with salt and pepper, and if you prefer a deeper flavor, stir in some bagoong.
  6. Serve the soup hot with steamed rice.
• Sinigang is a wonderfully refreshing and comforting Filipino soup, with its signature sour broth providing a tangy contrast to the tender meats and fresh vegetables. Whether made with pork, shrimp, or fish, the soup brings a harmonious balance of flavors, enriched with the savory undertones of fish sauce and optional bagoong. The sourness of the tamarind is perfectly complemented by the earthy taste of the vegetables. This dish is not only a great comfort food but also an iconic example of Filipino culinary tradition that’s sure to please everyone at the table.

Pho Ga (Vietnamese Chicken Pho)

Pho Ga is the chicken variation of the famous Vietnamese Pho soup. This delicate yet aromatic dish features a clear broth made from simmered chicken, paired with thin rice noodles and topped with fresh herbs like basil, cilantro, and bean sprouts. A squeeze of lime and a dash of chili add an extra layer of zest to this light but flavorful soup. Perfect for a light lunch or dinner, Pho Ga is a delicious and soothing soup that offers comfort without being too heavy.

• Ingredients:
  1. 1 whole chicken (about 3-4 pounds), cut into pieces
  2. 1 onion, halved
  3. 2-inch piece of ginger, smashed
  4. 4-5 star anise
  5. 2-3 cloves
  6. 1 cinnamon stick
  7. 2 tablespoons fish sauce
  8. 1 tablespoon sugar
  9. 8 oz rice noodles
  10. Fresh cilantro, chopped
  11. Fresh basil leaves
  12. 1 lime, cut into wedges
  13. Bean sprouts
  14. Sliced chili (optional)
• Instructions:
  1. Place the chicken pieces in a large pot and cover with water. Bring it to a boil, then reduce the heat to low and simmer for 45-60 minutes, skimming off any impurities.
  2. Add the onion and ginger to the pot, and continue simmering for another 30 minutes to infuse the broth with their aromatic flavors.
  3. Add the star anise, cloves, cinnamon stick, fish sauce, and sugar to the pot. Simmer for another 10-15 minutes, then taste and adjust the seasoning with more fish sauce or sugar if necessary.
  4. Remove the chicken from the pot, shred the meat, and set it aside.
  5. Cook the rice noodles according to the package instructions and divide them into bowls.
  6. Strain the broth into a separate container, discarding the solids, and ladle the hot broth over the noodles.
  7. Top with shredded chicken, cilantro, basil, bean sprouts, lime wedges, and sliced chili (if desired).
  8. Serve with hoisin sauce and Sriracha on the side.

Pho Ga is a light yet deeply satisfying soup that captures the essence of Vietnamese cuisine with its delicate broth and fresh ingredients. The chicken provides a tender, savory base, while the herbs and vegetables add layers of freshness and complexity. A squeeze of lime and a dash of chili can customize the flavor to your preference, making Pho Ga a versatile dish that can be enjoyed by anyone. Whether you’re craving a quick meal or a comforting bowl of soup, Pho Ga is a flavorful and aromatic choice that never disappoints.

Tom Yum (Thai Spicy Sour Soup)

Tom Yum is a bold and aromatic Thai soup known for its intense spicy-sour flavor profile. This soup is made with a fragrant broth infused with lemongrass, kaffir lime leaves, galangal, and fish sauce, making it a truly refreshing and invigorating dish. It typically features shrimp or chicken, and the addition of mushrooms and Thai herbs enhances the complexity of the soup. A squeeze of lime juice and a sprinkle of fresh cilantro at the end brings a zesty finish. Tom Yum is perfect for anyone craving a hot, spicy, and tangy soup that offers both warmth and brightness.

• Ingredients:
  1. 1 pound shrimp, peeled and deveined (or chicken breast, sliced)
  2. 6 cups chicken stock or water
  3. 2 stalks lemongrass, smashed and cut into 3-inch pieces
  4. 4 kaffir lime leaves, torn into pieces
  5. 1-inch piece of galangal (or ginger), sliced
  6. 1-2 Thai bird’s eye chilies, smashed (adjust to heat preference)
  7. 1 medium tomato, cut into wedges
  8. 1/2 cup mushrooms (straw or button)
  9. 2-3 tablespoons fish sauce
  10. 1-2 tablespoons lime juice
  11. 1 teaspoon sugar
  12. Fresh cilantro, chopped (for garnish)
• Instructions:
  1. In a large pot, bring the chicken stock (or water) to a boil. Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let it simmer for about 10 minutes to allow the flavors to infuse.
  2. Add the shrimp (or chicken), tomatoes, and mushrooms to the pot, cooking until the shrimp turns pink or the chicken is cooked through, about 3-5 minutes.
  3. Stir in the fish sauce, lime juice, and sugar, adjusting to taste. The broth should balance spicy, sour, salty, and sweet.
  4. Remove the soup from heat, and discard the lemongrass and kaffir lime leaves.
  5. Serve the soup in bowls and garnish with chopped cilantro.

Tom Yum is a vibrant and deeply flavorful Thai soup that perfectly balances the fiery heat of chilies with the tang of lime and the aromatic depth of lemongrass and kaffir lime leaves. The shrimp (or chicken) and mushrooms add texture and substance to the broth, while the fish sauce and sugar bring out the signature umami and sweetness. It’s a soup that’s both comforting and exhilarating, offering a burst of flavor in every spoonful. Ideal for those who love bold and exciting flavors, Tom Yum is a satisfying dish that transports you straight to the heart of Thailand.

Egg Drop Soup (Chinese)

Egg Drop Soup is a classic Chinese dish that features silky ribbons of egg floating in a flavorful broth. The soup’s base is typically made from chicken or vegetable stock, seasoned with soy sauce, ginger, and sesame oil. The magic of this soup lies in the technique of adding the beaten egg to the hot broth in a slow stream, creating beautiful, delicate strands of egg throughout the soup. This dish is quick to make, light yet nourishing, and perfect as an appetizer or a light meal.

• Ingredients:
  1. 4 cups chicken or vegetable broth
  2. 2 large eggs, beaten
  3. 1 tablespoon soy sauce
  4. 1 teaspoon sesame oil
  5. 1-inch piece of ginger, minced
  6. 1/4 teaspoon white pepper (optional)
  7. 1 tablespoon cornstarch (optional, for thickening)
  8. 2 green onions, chopped (for garnish)
  9. 1/2 cup frozen peas or corn (optional)
• Instructions:
  1. In a pot, bring the chicken or vegetable broth to a boil over medium-high heat. Add the ginger and soy sauce, and stir in the sesame oil.
  2. If you prefer a thicker soup, dissolve the cornstarch in a small amount of cold water and add it to the simmering broth.
  3. Reduce the heat to low, ensuring the broth is simmering gently but not boiling.
  4. Slowly pour the beaten eggs into the broth in a thin stream while stirring gently with a fork or chopsticks. This will create delicate ribbons of egg throughout the soup.
  5. Taste the soup and add white pepper or more soy sauce if needed. You can also add peas or corn for extra texture and sweetness.
  6. Serve the soup hot, garnished with green onions.

Egg Drop Soup is a quintessential Chinese comfort food, offering a light, delicate broth enriched by the silky strands of egg. The balance of savory soy sauce, sesame oil, and the warmth from the ginger makes this soup wonderfully soothing and satisfying. It’s incredibly easy to make, yet it always feels like a treat, whether served before a main meal or enjoyed as a snack. The addition of peas or corn is optional, but they add a pop of color and sweetness, making this a simple yet versatile soup perfect for any occasion.

Hot and Sour Soup (Chinese)

Hot and Sour Soup is a beloved Chinese soup known for its striking contrast of flavors. As the name suggests, it combines spicy and tangy elements to create a soup that is both warming and invigorating. The broth is flavored with ingredients such as soy sauce, vinegar, and chili paste, and typically features mushrooms, tofu, bamboo shoots, and sometimes pork or chicken. The addition of a cornstarch slurry thickens the soup slightly, giving it a rich and satisfying texture. This soup is often enjoyed during colder months or as an appetizer in Chinese feasts.

• Ingredients:
  1. 4 cups chicken or vegetable broth
  2. 1/2 cup shiitake or wood ear mushrooms, sliced
  3. 1/2 cup bamboo shoots, julienned
  4. 1/2 cup firm tofu, cubed
  5. 1/4 cup sliced carrots (optional)
  6. 1-2 tablespoons soy sauce
  7. 2 tablespoons rice vinegar
  8. 1 tablespoon chili paste or hot sauce (adjust to taste)
  9. 1/2 teaspoon white pepper (or more to taste)
  10. 1 tablespoon cornstarch (mixed with 2 tablespoons water)
  11. 1 egg, lightly beaten
  12. 2-3 green onions, chopped (for garnish)
  13. 1 teaspoon sesame oil (optional)
• Instructions:
  1. In a large pot, bring the chicken or vegetable broth to a boil. Add the mushrooms, bamboo shoots, tofu, and carrots. Simmer for 5-7 minutes until the vegetables are tender.
  2. Stir in the soy sauce, rice vinegar, chili paste, and white pepper. Taste and adjust the seasoning to your desired balance of sour, spicy, and savory.
  3. Mix the cornstarch with water and slowly stir it into the soup to thicken the broth. Allow it to simmer for another 2-3 minutes.
  4. Slowly pour the beaten egg into the hot soup while stirring gently to create silky egg ribbons.
  5. Drizzle with sesame oil (if using) and garnish with chopped green onions before serving.

Hot and Sour Soup offers the perfect combination of heat, acidity, and umami, making it one of the most iconic soups in Chinese cuisine. The balance of flavors is key—tangy rice vinegar, spicy chili paste, and savory soy sauce come together in a broth that is both comforting and exhilarating. The tofu and vegetables add substance, while the silky egg ribbons bring a richness to the texture. Whether you’re craving something spicy to clear your sinuses or just want a flavorful, hearty soup, Hot and Sour Soup is a wonderfully satisfying choice that can be enjoyed year-round.

Miso Soup (Japanese)

Miso Soup is a staple in Japanese cuisine, known for its comforting and umami-rich flavor. This traditional soup is made from a base of dashi (a Japanese stock) and miso paste, typically featuring tofu, seaweed, and green onions. It’s light yet nourishing, often served as a side dish with rice and other Japanese meals. Miso Soup is not only quick and easy to make but also highly customizable with ingredients like mushrooms, spinach, or even fish, making it a versatile soup enjoyed across Japan.

Recipe:

• Ingredients:
  1. 4 cups dashi stock (can be made from kombu and bonito flakes, or use instant dashi)
  2. 3 tablespoons white or red miso paste
  3. 1/2 block firm tofu, cut into small cubes
  4. 1/4 cup wakame (dried seaweed)
  5. 2-3 green onions, sliced
  6. 1 tablespoon soy sauce (optional)
  7. 1 teaspoon sesame oil (optional)
• Instructions:
  1. Prepare the dashi stock by either making it from scratch or using instant dashi powder dissolved in water.
  2. Bring the dashi stock to a simmer in a medium pot over medium heat.
  3. Add the miso paste to the stock, stirring well until it dissolves completely. If desired, you can adjust the amount of miso paste to your taste preference for a stronger or milder flavor.
  4. Add the tofu cubes and wakame seaweed to the soup, simmering for 2-3 minutes until the tofu is heated through and the seaweed softens.
  5. Stir in the sliced green onions and add soy sauce and sesame oil for extra depth of flavor, if desired.
  6. Serve the soup hot in small bowls, and enjoy immediately.

Miso Soup is a beloved and nourishing dish in Japanese culture, appreciated for its delicate umami flavor and simple ingredients. The dashi broth, infused with the rich taste of miso, creates a satisfying base for tofu and seaweed, both of which add texture and protein. This soup is often enjoyed as a warm start to a meal but can also serve as a light snack or side dish. Its versatility allows for easy adaptation with other ingredients like mushrooms or spinach, making Miso Soup a comforting and timeless classic.

Laksa (Malaysian/Singaporean)

Laksa is a spicy noodle soup popular in Malaysia and Singapore, known for its rich and flavorful broth that combines a variety of spices, coconut milk, and often shrimp, chicken, or tofu. There are two main variations of Laksa: Asam Laksa, which features a sour tamarind-based broth, and Curry Laksa, which is made with a coconut milk base. Both versions are bursting with fresh herbs, chili heat, and a tangy kick, making it a satisfying and comforting dish that’s perfect for any time of day.

• Ingredients:
  1. 8 oz rice noodles (or egg noodles)
  2. 1/2 pound shrimp, peeled and deveined (or chicken breast, sliced thin)
  3. 2 tablespoons vegetable oil
  4. 1 onion, chopped
  5. 2-3 cloves garlic, minced
  6. 1-inch piece of ginger, minced
  7. 2 tablespoons red curry paste (or Laksa paste)
  8. 1 can (14 oz) coconut milk
  9. 2 cups chicken broth
  10. 1 tablespoon fish sauce
  11. 1 tablespoon sugar
  12. 1 tablespoon lime juice
  13. Fresh cilantro, chopped (for garnish)
  14. Bean sprouts (for garnish)
  15. Lime wedges (for serving)
  16. Sliced red chili peppers (optional, for extra heat)
• Instructions:
  1. Cook the rice noodles according to the package instructions, then drain and set aside.
  2. In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and soft, about 3-4 minutes.
  3. Stir in the red curry paste (or Laksa paste) and cook for an additional 2 minutes, allowing the paste to release its flavor.
  4. Add the coconut milk, chicken broth, fish sauce, sugar, and lime juice, bringing the mixture to a simmer. Cook for about 5 minutes to allow the flavors to meld.
  5. Add the shrimp (or chicken) to the soup and cook until the shrimp turns pink or the chicken is fully cooked, about 3-4 minutes.
  6. To serve, divide the cooked noodles between bowls, then pour the hot soup over the noodles.
  7. Garnish with cilantro, bean sprouts, lime wedges, and sliced red chili peppers (if desired).

Laksa is a vibrant, comforting soup that captures the essence of Southeast Asian flavors with its combination of spicy, tangy, and creamy notes. Whether you prefer the rich coconut milk base of Curry Laksa or the more tangy and sour Asam Laksa, this soup is a deliciously indulgent treat. The aromatic spices and fresh ingredients create a complex and satisfying dish, perfect for anyone looking for something flavorful and hearty. Laksa is ideal for a warming meal, and its versatility with different proteins and garnishes allows for plenty of customization.

Kimchi Jjigae (Korean Kimchi Stew)

Kimchi Jjigae is a popular Korean stew made with kimchi, tofu, pork (or beef), and a rich, savory broth. It is often considered a comfort food in Korea, known for its bold, spicy, and tangy flavors, thanks to the fermented kimchi. The soup’s depth of flavor comes from the long-simmered kimchi, which infuses the broth with a deep umami taste. Kimchi Jjigae is often served as a main dish alongside rice and is particularly popular during colder months or when you need a comforting meal with a kick.

• Ingredients:
  1. 2 cups well-fermented kimchi, chopped
  2. 1/2 pound pork belly or pork shoulder, thinly sliced (or beef, or tofu for vegetarian option)
  3. 1 onion, sliced
  4. 1 block of firm tofu, cut into cubes
  5. 2-3 tablespoons gochujang (Korean chili paste)
  6. 2 tablespoons gochugaru (Korean chili flakes, optional for extra spice)
  7. 3-4 cups water or beef broth
  8. 1 tablespoon soy sauce
  9. 1 teaspoon sesame oil
  10. 1-2 cloves garlic, minced
  11. 2 green onions, chopped (for garnish)
  12. 1 tablespoon sesame seeds (for garnish)
• Instructions:
  1. In a large pot, heat sesame oil over medium heat. Add the sliced pork (or beef) and cook until browned and slightly crispy.
  2. Add the minced garlic and onion, cooking until softened, about 3-4 minutes.
  3. Stir in the chopped kimchi, gochujang, and gochugaru (if using), cooking for another 2-3 minutes to allow the flavors to meld.
  4. Add the water or beef broth and bring to a simmer. Let it cook for about 20-30 minutes, allowing the kimchi to infuse the broth with its flavor.
  5. Add the tofu cubes and soy sauce, continuing to simmer for another 5-10 minutes, allowing the tofu to absorb the flavors.
  6. Garnish with green onions and sesame seeds before serving with steamed rice.

Kimchi Jjigae is a rich, flavorful Korean stew that showcases the tangy, spicy, and umami-packed flavors of fermented kimchi. The tender pork (or beef) and tofu absorb the deep flavors of the broth, creating a satisfying and hearty dish. This stew is not only a great way to use leftover kimchi, but it also serves as a perfect comfort food that warms you up from the inside out. With its bold flavors and nutritious ingredients, Kimchi Jjigae is a must-try for anyone interested in experiencing authentic Korean cuisine.

Note: More recipes are coming soon!