The Most Basic Chinese Soup Recipe (Every Family Knowns How to Make It)
The Most Basic Chinese Soup Recipe (Every Family Knowns How to Make It) is a easy Chinese recipe that serves 2. 150 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 5 min | Cook: 14 min | Total: 29 min
Cost: $3.08 total, $1.54 per serving
Ingredients
- 2 pieces Tomato (medium, ripe, cut into large chunks)
- 1 tablespoon Vegetable Oil (for sautéing)
- 2 cloves Garlic (minced, lightly salted)
- 2 stalks Scallion (white part only, sliced)
- 1 teaspoon Granulated Sugar (balances tomato acidity)
- 0.5 teaspoon Salt (adjust to taste)
- 3 cups Chicken Stock (low‑sodium)
- 1 tablespoon Cornstarch (mixed with water to form slurry)
- 2 tablespoons Water (for cornstarch slurry)
- 1 large Egg (beaten)
- 1 stalk Scallion (green part only, chopped for garnish)
Instructions
Prepare Ingredients
Wash the tomatoes and cut them into large chunks. Slice the white parts of the scallions thinly, mince the garlic, and set the green scallion parts aside for garnish.
Time: PT5M
Sauté Aromatics
Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced garlic and the sliced white scallion parts; sauté until fragrant, about 2 minutes.
Time: PT2M
Temperature: Medium
Cook Tomatoes
Add the tomato chunks, 1 teaspoon sugar, and ½ teaspoon salt to the pan. Stir and cook for 3–4 minutes, or until the tomatoes release their juices.
Time: PT4M
Temperature: Medium
Add Stock and Bring to Boil
Pour in 3 cups of chicken stock, increase the heat, and bring the soup to a rolling boil.
Time: PT5M
Temperature: High
Thicken Soup
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Slowly stir the slurry into the boiling soup; cook for another 2 minutes until the broth thickens slightly.
Time: PT2M
Temperature: Medium
Create Egg Ribbons
Turn off the heat. Slowly drizzle the beaten egg into the hot soup while gently stirring in a circular motion to form silky ribbons.
Time: PT1M
Garnish and Serve
Sprinkle the chopped green scallion parts over the soup. Ladle into bowls and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 6g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Gluten-Free (if using gluten‑free stock), Low‑Carb, Paleo‑friendly (omit cornstarch)
Allergens: Egg
Ingredient Substitutions
- Instead of Tomato: canned diced tomatoes
- Instead of Vegetable Oil: any neutral oil
- Instead of Garlic: fresh garlic
- Instead of Scallion: green onion
- Instead of Granulated Sugar: honey
- Instead of Salt: soy sauce (use less)
- Instead of Chicken Stock: vegetable stock
- Instead of Cornstarch: arrowroot powder
- Instead of Egg: egg white only
Equipment Needed
- Cutting Board
- Chef's Knife
- Small Saucepan
- Wooden Spoon
- Measuring Cups
- Mixing Bowl
- Small Bowl
- Ladle (optional)
Critical Steps — Do Not Skip
- Sauté garlic and white scallion until fragrant but not browned.
- Cook tomatoes until they release juice; this builds the soup's base flavor.
- Stir cornstarch slurry continuously to prevent lumps.
- Drizzle beaten egg slowly while stirring to create silky ribbons.
Chef Tips from the Video
- Use a mix of red and yellow tomatoes for a brighter color.
- A dash of Shaoxing wine adds depth without overpowering the flavor.
- For a richer broth, replace half of the chicken stock with homemade chicken bone broth.
Troubleshooting
Soup is too watery.
Increase the cornstarch slurry amount (add another ½ tablespoon cornstarch mixed with water) and simmer a minute longer.
Lumps form after adding cornstarch.
Mix the cornstarch with cold water thoroughly before adding, and stir the soup continuously while pouring.
Egg turns into scrambled pieces.
Turn off the heat before adding the egg and drizzle it in a thin stream while gently stirring; the residual heat will set the egg into ribbons.
Soup tastes bland.
Adjust salt, add a splash of soy sauce or a pinch of white pepper, and ensure the tomatoes are ripe.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of stock if it thickens too much.
Freezer: Not recommended due to egg texture changes.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken stock and cornstarch slurry a day ahead and refrigerate.
- The soup can be reheated, but add the beaten egg just before serving for best texture.
- Chop all vegetables in advance and store them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Basic Chinese Tomato Soup in Chinese cuisine?
Tomato soup, known as 番茄汤 (fānqié tāng), became popular in China after the introduction of tomatoes in the 17th century. It is now a staple home‑cooked comfort dish, often served as a starter or a light meal during cooler months.
What are the traditional regional variations of tomato soup in Chinese cuisine?
In northern China, the soup is often thickened with cornstarch and finished with an egg ribbon, while southern versions may add ginger, soy sauce, or a splash of rice vinegar for a brighter flavor profile.
How is Basic Chinese Tomato Soup traditionally served in Chinese households?
It is typically served hot in a small bowl, garnished with chopped green scallions, and enjoyed alongside steamed rice or simple dumplings as a light accompaniment to the main meal.
What occasions or celebrations is Basic Chinese Tomato Soup traditionally associated with in Chinese culture?
While not tied to a specific festival, the soup is a common comfort food during family gatherings, rainy days, and as a starter during banquet meals to warm the palate.
What makes Basic Chinese Tomato Soup special or unique in Chinese cuisine?
Its simplicity highlights the natural sweetness of tomatoes, and the technique of adding a thin egg stream creates a silky texture that distinguishes it from Western tomato soups.
What are the authentic traditional ingredients for Basic Chinese Tomato Soup versus acceptable substitutes?
Traditional ingredients include fresh tomatoes, chicken stock, scallions, garlic, a pinch of sugar, cornstarch, and egg. Acceptable substitutes are canned diced tomatoes, vegetable stock, and arrowroot powder for thickening.
What other Chinese dishes pair well with Basic Chinese Tomato Soup?
It pairs nicely with steamed buns (馒头), simple stir‑fried greens, dumplings (饺子), or a bowl of fried rice, balancing the meal with a light, refreshing broth.
What are the most common mistakes to avoid when making Basic Chinese Tomato Soup at home?
Common errors include over‑browning the garlic, adding the egg while the soup is still boiling (which creates scrambled egg), and not mixing the cornstarch slurry well, leading to lumps.
Why does this Basic Chinese Tomato Soup recipe use cornstarch instead of flour for thickening?
Cornstarch provides a clear, glossy thickening without adding a heavy, floury taste, preserving the soup’s delicate flavor and bright color, which is preferred in Chinese soups.
Can I make Basic Chinese Tomato Soup ahead of time and how should I store it?
Yes, you can prepare the broth and cornstarch slurry up to 24 hours ahead. Store the soup in an airtight container in the refrigerator and reheat gently, adding the beaten egg just before serving.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes focuses on quick, approachable home‑cooked meals, especially soups, stews, and comfort foods from various world cuisines, with clear step‑by‑step video tutorials.
How does the YouTube channel Souped Up Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Souped Up Recipes emphasizes simplicity and speed, using everyday pantry ingredients and minimal equipment, whereas many traditional Chinese cooking channels often feature more elaborate techniques and specialty ingredients.
Last updated: August 21, 2026
