Easy, comforting, and perfect for any night of the week.
1️⃣Easy Egg Drop Soup
6 cups chicken stock
3 large eggs
1 tsp salt
1 tsp chicken bouillon powder
1 tsp white pepper
2 scallions, for garnish
1 tsp sesame oil, optional
2 tbsp cornstarch
Instructions:
Crack eggs in a bowl and beat your eggs until smooth and set aside.
In a pot add the chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
Remix the cornstarch slurry and pour into the broth until slightly thickened.
Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or “egg flowers in the soup.
Season to taste with salt, white pepper and chicken bouillon. Add turmeric if desired for the additional yellow color.
Finish with sesame oil and garnish with scallions. Enjoy!
Note:
To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, imitation crab or tofu.
2️⃣Hot and Sour Soup
Ingredients:
6 cups chicken broth
8 pieces Shiitake mushroom, sliced thinly
1/2 cup bamboo shoots
1/2 package firm tofu, thin sliced
1 cup carrot, julienne
1/4 cup soy sauce
1 tsp sugar adjust according to your taste
1 tbsp sriracha hot sauce adjust to your liking
1 teaspoon white pepper
1/4 cup white vinegar add an additional if you like more sour
1 tablespoon sesame oil
2 tablespoons corn starch + ¼ cup water
2 eggs beaten
2 green onions, sliced
Salt to taste
Directions:
Slice the tofu, carrot and mushrooms. Set aside.
In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.
While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.
Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.
Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.
Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.
3️⃣Easy Wonton Noodle Soup
Ingredients
20–30 store-bought frozen or homemade wontons (pork or shrimp)
6 cups chicken broth (or chicken stock)
1–2 tbsp soy sauce
1 tsp sesame oil
1 tsp chicken bouillon
1-inch piece ginger, sliced
2 cloves garlic, smashed
White pepper
Rice Noodles
6–8 oz rice noodles (thin or medium)
Toppings (Optional)
Green onions, sliced
Bok choy
Chili oil or chili crisp
Soft boiled eggs
White pepper
Instructions
- Prepare rice noodles
Soak rice noodles in hot water according to package directions (usually 5–10 minutes).
Drain and set aside. - Make the broth
In a pot, bring chicken broth, soy sauce, sesame oil, ginger, chicken bouillon, and garlic to a gentle simmer.
Simmer 10–15 minutes. Remove ginger and garlic. - Cook wontons
Add frozen wontons directly to the simmering broth.
Cook 3–5 minutes, until they float and are cooked through. - Add noodles & greens
Add soaked rice noodles and any greens.
Simmer 1–2 minutes, just until noodles are tender. - Serve
Ladle into bowls and top with green onions, chili oil, and a pinch of white pepper.
Tips
- Don’t overcook rice noodles — they soften fast
- For clearer broth, cook noodles separately and add per bowl
- Shrimp wontons pair especially well with rice noodles
- Add a splash of fish sauce for extra depth
4️⃣Dumpling Noodle Soup
Ingredients
8–10 dumplings (pork, chicken, shrimp, or vegetable)
6 oz noodles (rice, egg, or wheat)
5 cups chicken broth (or vegetable broth)
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, sliced
Salt & white or black pepper, to taste
For Serving
Chili oil or chili crisp, to taste
Optional Add-ins
Bok choy, spinach, napa cabbage
Mushrooms
Soft-boiled egg
Instructions
- Make the broth
Bring broth to a gentle boil. Add garlic, ginger, soy sauce, and sesame oil. - Cook dumplings
Add dumplings and simmer 4–6 minutes until cooked through. - Cook noodles
Add noodles and cook according to package directions. - Season
Taste and adjust with salt and pepper. Stir in green onions. - Serve
Ladle into bowls and drizzle chili oil on top just before serving.
5️⃣Beef Udon Soup
Ingredients
8 oz udon noodles (fresh or frozen)
8 oz beef sirloin or ribeye, thinly sliced
4 cups beef broth
1 cup water
2 tbsp soy sauce
1 tbsp mirin
(or 1 tsp sugar if unavailable)
1 tsp sesame oil
1 tbsp neutral oil
1 clove garlic, minced
1 tsp fresh ginger, grated
½ cup sliced mushrooms (shiitake or cremini)
2 green onions, sliced
Salt & black pepper, to taste
Optional Toppings (like the image)
Soft-boiled eggs (halved)
Sesame seeds
Chili oil or chili crisp
Instructions
- Cook udon noodles according to package directions. Drain and set aside.
- Heat neutral oil in a pot over medium-high heat.
- Add beef slices and sear quickly (30–60 seconds) just until browned. Remove and set aside.
- In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add mushrooms and cook 2–3 minutes until softened.
- Pour in beef broth and water. Stir in soy sauce, mirin, and sesame oil.
- Bring to a gentle simmer for 5 minutes.
- Add cooked udon noodles and return beef to the pot.
- Simmer 2–3 minutes until heated through. Taste and adjust seasoning.
- Serve hot, topped with green onions, egg halves, and sesame seeds.
6️⃣Red Curry Dumpling Soup
Ingredients:
1 package frozen or fresh dumplings
1 tbsp vegetable oil
1 onion, finely chopped
1 thumb piece ginger, grated
2 garlic cloves, minced
4 tbsp red curry paste (storebought)
4 cups chicken stock
1 can coconut milk
1 tsp sugar (or to taste)
1 tbsp fish sauce (or to taste)
1 cup shiitake mushrooms, sliced
Bunch of bokchoy
Fresh cilantro, basil, or green onions for garnish
Lime wedges and chili oil (optional, for serving)
Instructions:
- Sauté aromatics:
In a large pot, heat oil over medium heat. Add onion and sauté until soft, about 3–4 minutes. Add garlic and ginger; cook for 1 minute. - Add curry paste:
Stir in red curry paste and sauté for 1–2 minutes until fragrant. - Build the broth:
Pour in coconut milk and broth. Add soy sauce/fish sauce and sugar if using. Stir well and bring to a simmer. - Add veggies and dumplings:
Add shiitake mushrooms (if using) and simmer for 2–3 minutes. Then add dumplings and cook according to package instructions (usually 5–8 minutes). If using spinach or bok choy, add in the last minute to just wilt. - Finish and serve:
Stir in lime juice. Taste and adjust seasoning (more salt, lime, or curry paste if desired). - Garnish:
Ladle soup into bowls. Top with chopped cilantro, basil, or green onions. Serve with lime wedges and optional chili oil for heat.
