As the days get longer, and there’s a chill in the air in the evenings, thoughts turn to one thing – soup. Ok two things, soup and hotpots. At Tang we have everything you need to create delicious soups and hotpots. Not time? pick up your soup ready to heat and eat! With prepared Dumpling Soup, Instant Noodle Soup, Singapore Fish Soup and even Chicken Soup!
Here are some delicious favourites from Asia for you to try. You can purchase all your necessary ingredients from Tang: The Asian Food Emporium.
Served in a big bowl, an Asian soup makes the perfect meal for Autumn. Whether clear of broth and full of chewy noodles, or super thick and packed with heat, these soup recipes are sure to warm your body (and maybe your soul) this season.
Asian Soup Recipes to Love
Check out our great variety of Asian soups below.
Cantonese-style Hot and Sour Soup Recipe
Dried shiitake and wood ears are available at Tang: The Asian Food Emporium. You can feel free to omit one, making up the difference with more of the other. If you can’t find dried mushrooms, use fresh sliced shiitake or button mushrooms, omitting step 1 and increasing stock to 2 quarts. Chinkiang or red vinegar s also available at Tang. Regular rice wine vinegar or distilled vinegar with a splash of balsamic vinegar may also be substituted.
- 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
- 4 dried shiitake mushrooms (see note above)
- 6 dried wood ear mushrooms (see note above)
- 4 to 6 ounces canned bamboo shoots, cut into thin slices
- One 1-inch piece of ginger
- A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
- 2 teaspoons soy sauce, or more to taste
- 2 tablespoons Shaoxing rice wine
- 5 tablespoons cornstarch mixed with 1/4 cup water
- 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
- 1/2 teaspoon ground white pepper or more to taste
- Chopped coriander or green onion
- Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.
- Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.
- Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.
- Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.
- Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or coriander.
Sichuan-Style Chicken Noodle Soup Recipe
This is the kind of chicken noodle soup you can get into. It’s warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn’t some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chilli completes this assertive bowl of soup, which comes together surprisingly fast.
It’s another great recipe from Appetite for China. Leeks and mushrooms make up the base, with some soy sauce and rice wine adding a nice depth. But it’s the spices that really set the broth apart. Though it tastes remarkably complex, if you have some leftover roast chicken, this meal can be whipped up in less than 30 minutes.
- 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced
- 4 shiitake mushrooms, stems removed, thinly sliced
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 stick cinnamon
- 1 whole star anise
- 1 teaspoon ground Sichuan pepper
- ¼ teaspoon freshly ground black pepper
- 8 ounces Chinese noodles (fresh egg noodles or lo mein)
- ¼ pound roasted chicken, shredded
- 1 jalapeno, stemmed, seeded, and finely chopped
- Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.
- Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.
- Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.
- Serve soup in large bowls with garnish of chopped jalapenos to taste.
Egg Drop Soup Recipe
- 1 quart homemade or store-bought low-sodium chicken broth
- 4 ounces chinese ham, chinese dried sausage, or slab bacon
- 6 scallions, greens thinly sliced, whites left whole
- 1-inch knob of ginger
- 1 teaspoon whole white peppercorns
- Kosher salt
- 4 teaspoons cornstarch
- 2 whole eggs
- Combine stock, ham, scallion whites, ginger, and peppercorns in a small stockpot and bring to a boil over high heat. Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.
- Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.
- Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size. Sprinkle with scallion greens and serve.
Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables
This recipe takes a mushroomy broth and loads it up with springy asparagus and leeks, an eight-minute egg, nutty buckwheat soba noodles, and cubes of mild soft tofu. Finished off with a a drizzle of sesame oil and sliced scallion, this is a bowl of soup that satisfies with flavours both fresh and deep and all manner of complementary textures.
- 2 cups dried shiitake mushrooms
- 1 piece kombu seaweed (6 to 8 inches long)
- 1⁄2-inch piece fresh ginger, peeled
- 4 garlic cloves, coarsely chopped
- 8 cups water
- 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
- 3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
- 4 large eggs
- 1 bunch thick asparagus, tough ends removed and lightly peeled
- 1 tablespoon vegetable oil
- Kosher salt
- 9 ounces soba noodles
- 12 ounces soft tofu, cut into 1⁄2-inch cubes
- 2 scallions, white and light green parts only, thinly sliced on the diagonal
- Toasted sesame oil
- Briefly rinse the dried shiitakes. Place them in a saucepan with the kombu, ginger, garlic, and water. Simmer over low heat for 20 minutes.
- Add the leeks and simmer until they are tender, about 10 minutes more. Remove the leeks with a slotted spoon and reserve. Remove and discard the kombu. Strain the broth through a fine-mesh sieve, squeezing out as much broth from the mushrooms as possible. Discard the shiitake stems. Slice enough of the shiitake caps thinly to yield 1 cup for serving, and save the rest for another use.
- Add the shoyu to the broth. Taste and add more if needed.
- Put the eggs in a small saucepan and cover with cold water by 1⁄2 inch. Bring to a boil over high heat, then cover and remove from the heat. Set a timer for 8 minutes; when the timer rings, transfer the eggs to a bowl of cold water. Peel the cooled eggs and cut them in half lengthwise.
- Heat a grill pan or large, heavy skillet over medium-high heat. Brush the asparagus with the vegetable oil and cook in a single layer, turning from time to time, until spears are tender and charred spots are appearing on all sides, about 8 minutes. Remove and season with salt.
- Boil the soba noodles according to the package directions and drain.
- Bring the broth back to a simmer.
- Warm four large soup bowls in a low (200°F) oven. To serve, put about 1 cup of noodles in each of the warmed bowls. Top the noodles with the leeks, eggs, asparagus, sliced shiitake caps, tofu, and scallions. Take your time to make an attractive arrangement. Ladle in about 11⁄2 cups of the broth. Drizzle in a few drops of sesame oil and serve it forth.
Easy One-Pot Miso Soup Recipe
Kombu and katsubushi are available at Tang. For best results, use real kombu and katsuobushi. Alternatively, you can use powdered dashi mix. Follow instructions on package.
- 1 1/2 quarts water
- 1/2 ounce kombu (approximate 4- by 6-inch piece, see note above)
- 1/2 ounce grated bonito flakes (about 3 cups, see note above)
- 6 tablespoons white or red miso paste, or a mix
- 8 ounces firm silken tofu, cut into 1/2-inch cubes (optional)
- 1/2 ounce dried wakame seaweed (1/4 cup, optional)
- 4 ounces fresh mushrooms, sliced if necessary (such as honshimeji, namako, or shiitake, optional)
- A handful of small live cockles (optional)
- 4 whole scallions, thinly sliced (optional)
- Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids.
- Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don’t pass through.
- Add tofu, wakame, mushrooms, and cockles (if using), and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions (if using) and serve immediately.