Learn how to make popular soups such as Wonton and Hot and Sour Soup at home.
Unlike other Szechuan dishes, this classic soup gets its heat from white pepper. This version of the popular soup uses red rice vinegar, available at Chinese/Asian markets. You’ll also frequently find it made with black rice vinegar.
A popular Chinese restaurant dish, the name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds.
Here is another dish you’ll find on many Chinese restaurant menus, with beaten eggs are streamed into a seasoned broth. The basic recipe is quite simple; I’ve included a few suggestions for ingredients you can add.
Traditionally, this warming Cantonese soup is prepared in the same way as "Chicken Velvet" by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch. This recipe for Cream Corn Soup is much simpler – the cornstarch and water mixture is used as a thickener, and the egg whites are streamed into the hot broth before serving, just like in Egg Drop Soup.
This popular banquet dish features the mild sweet taste of winter melon, available at Chinese/Asian markets.
Marinated ground beef in a seasoned broth, with egg whites streamed in at the end, garnished with green onions or cilantro.
There are many ways to make watercress soup - some recipes add a small amount of marinated beef or pork, while a Hakka version calls for adding shrimp balls. You can also leave out the meat or seafood altogether. In this simple version, fish fillets have been added to increase the soup's nutritional benefits.