Chinese Soup Recipe (Light & Flavorful Broth) – Dassana’s Veg Recipes

This Chinese soup recipe is a light, comforting soup made with mushrooms, spring onions, garlic, ginger and a few pantry staples. It has a clear, flavorful broth and comes together in about 30 minutes. Enjoy it as a light meal, a starter, or pair it with fried rice or noodles. The recipe is naturally vegan and can easily be made gluten-free.

About Chinese Soup Recipe

This easy Chinese soup is made with fresh mushrooms, garlic, ginger, spring onions and celery simmered in a light, savory broth. Unlike creamy soups, it is naturally low in calories while still being flavorful and satisfying.

I have used water to make the broth, so you do not need vegetable stock. If you have homemade Vegetable Stock, you can use that for extra flavor.

White button mushrooms work very well in this recipe, but you can also use cremini, shiitake, oyster mushrooms or a mix of your favorite edible mushrooms.

Celery adds a subtle freshness to the soup and complements the mushrooms nicely. If you do not have it, you can leave it out, though I recommend adding it whenever possible for the best flavor.

This Chinese Soup tastes especially good during cold weather and the monsoon season. Serve it on its own or pair it with steamed rice, fried rice, noodles or crusty bread for a more filling meal.

If you enjoy light brothy soups, also have a look at my Clear Vegetable Soup. For a richer and creamier option, try my Cream of Mushroom Soup made in one pot.

Looking for more Soup Recipes? Try these:

1. Manchow Soup – A spicy, slightly thick and flavorful Indo-Chinese soup topped with crispy fried noodles.
2. Hot & Sour Soup – A tangy, spicy restaurant-style soup loaded with vegetables.
3. Noodle Soup – A comforting vegetable noodle soup that’s perfect for a quick meal.
4. Tomato Soup – A smooth, tangy soup made with fresh tomatoes.
5. Corn Soup – A wholesome and creamy soup made with fresh sweet corn.

How to make Chinese Soup (Stepwise)

1. Prepare the ingredients.

• Rinse, wipe and slice 200 grams white button mushrooms.
• Thinly slice 2 small spring onions, separating about ¼ cup spring onion whites and 5 tablespoons spring onion greens for garnish.
• Finely chop 2 to 3 small to medium-sized garlic cloves, 1-inch ginger and 1 small celery stalk.

2. Heat ½ tablespoon sesame oil or any preferred oil in a pan over medium heat. Add the chopped garlic and ginger.

3. Sauté the ginger and garlic for a few seconds until fragrant.

4. Add the sliced spring onion whites. Reserve the spring onion greens for garnishing later.

5. Sauté for a minute.

6. Add the sliced mushrooms and chopped celery.

7. Mix well and sauté for about 2 minutes, stirring occasionally.

8. Pour in 3 cups water or vegetable stock. Stir well.

9. Simmer the soup uncovered over low heat for 4 to 5 minutes.

10. Add 1 teaspoon naturally fermented gluten-free soy sauce or regular soy sauce.

Tip: You can adjust the amount to suit your taste. Since soy sauce is already salty, add salt carefully.

11. Stir in ½ teaspoon crushed black pepper or ground black pepper.

12. Next season with salt according to taste.

13. Cover the pan and simmer on low to medium heat for 15 minutes, or until the mushrooms are tender.

14. Check the soup once or twice while it cooks and give it a stir if needed.

15. Once the Chinese Soup is ready, taste and adjust the seasoning. Add more soy sauce, black pepper or salt if required.

Tip: If the broth tastes too salty, simply add a little hot water or vegetable stock to balance the flavor.

16. Switch off the heat and stir in 5 tablespoons chopped spring onion greens. If you like a slightly tangy flavor, add a splash of rice vinegar.

17. Serve the Chinese soup hot as a light appetizer, or pair it with steamed Jasmine Rice, boiled noodles, Veg Fried Rice or Hakka Noodles for a satisfying meal.

Helpful Tips

1. Choose Fresh Mushrooms: Use fresh, firm mushrooms without dark spots or a slimy surface. White button mushrooms work well, but cremini, shiitake or oyster mushrooms are equally good choices.
2. Use Sesame Oil Sparingly: A little sesame oil goes a long way. Adding too much can overpower the delicate flavors of the mushrooms and broth.
3. Choose Your Oil: Sesame oil adds its signature aroma, but you can easily replace it with any neutral-flavored oil such as sunflower, avocado or canola oil.
4. Adjust the Seasoning: Soy sauce brands vary in saltiness. Taste the soup before adding extra salt, then adjust the soy sauce, black pepper and salt to your liking.
5. For a Richer Broth: This Chinese soup recipe uses water for a light, clean flavor. If you prefer a deeper taste, replace the water with homemade vegetable stock.
6. Storage Tips: Refrigerate leftover soup in an airtight container for up to 1 day. Reheat gently on the stovetop or in the microwave. If the broth thickens slightly, add a splash of hot water while reheating.