When it’s cold outside, there’s not much better than a bowl of comforting soup. It’s flavorful and can warm you up from the inside out. Where better to turn than to the diverse and delectable world of Asian soups? Asian soups are diverse - from brothy pho to hearty chicken curry, they sing with umami, vibrate with spice, and tantalize with texture. Noodle slurping, broth sipping, and belly-warming bliss await in this curated recipe guide through the vibrant options of Asian soups. We'll dive into fragrant Thai tom yum, then meander through the creamy depths of Japanese miso soup, a simple yet profound expression of culinary zen. We won't forget the savory richness of Chinese hot and sour soup! This is more than just a recipe round-up; it's an invitation to explore, experiment, and lose yourself in the aromatic steam and let your taste buds be your guide. Let’s dig in!
If you have never had or made Pho before, you are in for a treat! This quick version of Pho soup is not an authentic recipe, but it's delicious and easy to make! It’s warm, comforting, and filled with plenty of savory, tender chicken to keep you satisfied. You won’t have a need for seconds (although you will want it because of the flavor).
This Instant Pot Pho recipe makes classic Vietnamese Pho in a fraction of the time. This easy instant pot pho recipe is made with fewer steps and less cooking time yet delivers the same quality and as much flavor as the classic pho noodles soup served at Vietnamese restaurants. You won’t be disappointed!
This slow cooker version of the best-ever tom kha soup recipe is light, yet filling and full of tangy flavor. The best part about this recipe is it can cater to a variety of dietary needs. There are options listed for a dairy-free version, a gluten-free version, vegan, vegetarian, Whole30, and paleo! No matter what you choose, it’s flavorful either way.
A hot and sour soup is made with chicken or veggie stock, mushrooms, rice vinegar, soy sauce, chili garlic sauce, ground ginger, cornstarch, eggs, firm tofu, green onions, toasted sesame oil, salt, and pepper. Once all of those ingredients come together, you’re left with an aromatic, satisfying bowl of comforting warmth.
This Asian soup is packed with the best of Asian flavors: ginger, garlic, and soy sauce. You can serve this hot or cold - it’s great either way. And it is full of texture from the mushrooms, bok choy, and tender noodles. I love this recipe because it can be done in just 20 minutes. It’s perfect for a cold, busy weeknight dinner.
Thai coconut soup is made by boiling garlic, ginger, fresh lemongrass, lime zest, red curry paste, and chicken broth together. Then, fish sauce, coconut milk, onions, frozen potstickers, and shitake mushrooms are added and the soup simmers for 10 minutes. That’s it! It’s delicious and super easy to whip up.
This carrot ginger miso soup is vibrant with color and deliciously creamy. Thanks to the addition of dried kelp (Kombu), it’s packed with umami. This is a great dish to serve at a dinner party because it is so simple, yet it will wow your guests with its color and flavor. You’ll look like a whiz in the kitchen by serving this Asian soup!
Lemongrass and ginger combine to make this refreshing vegan pho. This recipe includes mushrooms, but if you hate mushrooms, you can skip them. Lemongrass shouldn't be missed, though! In addition to adding an amazing flavor to this lemongrass pho, it is an excellent source of manganese. Lemongrass isn’t a traditional Pho ingredient, but once you taste it, you’ll put it in every time.
This vegan Thai coconut lemongrass soup is great because it’s easy to make, has clean ingredients, and is colorful and bright. It’s a crowd-pleaser, affordable, fun, great for entertaining and it can be made in bulk. Soups can often be filled with sodium and animal products - but not this one! It’s perfect for anyone living a vegan or vegetarian lifestyle.
10. Laksa Soup
Start your week with this flavorful meatless vegetarian coconut curry soup made with Malaysian-style red curry paste called Laksa. It’s Laksa soup loaded with zucchini simmered in creamy spicy coconut-curry broth, topped with silky rice noodles and fresh tofu. You can enjoy this Asian soup any day of the week, in under 10 minutes!
This Coconut Tofu Soup is filling, comforting, and satisfying, and is vegan, loaded with fiber and plant-based protein. You can enjoy all the amazing Asian flavors in this soup without having to eat or cook any animal protein. You get plenty of protein from the silky tofu! The secret ingredient that makes this soup so good is maple syrup! A bit of sweetness really brings out the flavors.
Zosui, or Japanese rice soup, is an essential cold-weather soup that will warm you right up and keep you feeling well and cozy. It’s ready in under 20 minutes and is easily made dairy and gluten-free. Tonyuu Zosui is packed with nutrients from spinach, mushrooms, yuba, rice, and unsweetened soymilk. So not only is it tasty, it’s good for you too.
Suitable for weeknight dinners, this comforting Miso Dumpling Soup takes 15 minutes to prepare. This recipe makes it easy to whip up a satisfying meal with the warmth of miso broth and crispy, chewy vegetable dumplings. Trader Joe’s has amazing vegetable dumplings that go perfectly in this soup- which makes it even easier to cook. You don’t have to worry about making the dumplings yourself.
Thai noodle soup with coconut curry is called khao soi. Thanks to red curry paste, ginger, garlic, and fish sauce, the coconut curry soup base is creamy and full of umami. Khao soi typically contains chicken or beef, so you can use whichever you prefer. The best part is the toppings! It’s topped with freshly sliced shallots, lime, fresh herbs, crispy onions, and chili oil, which finishes off the soup perfectly.
This recipe for Napa cabbage tofu soup uses a chicken broth base and aromatics to create a hearty taste. The broth is infused with a fragrant gingery taste and a mildly spicy taste from the white pepper. It is a great, easy Asain soup to serve for dinner during the cold winter months.
If you’re looking for a very hearty soup, that isn’t just broth-based, this Asian-inspired pork meatball soup is it. It’s got savory, tender meatballs that just ooze flavor. Carrots and bok choy also add to the heartiness. You will leave this dinner completely full and satisfied! It’s a great soup to add to the weekly rotation.
This vegan hot and sour soup has a fun twist. It’s full of healthy veggies and ramen so you not only get a delicious soup, you get a filling one too. This Asian “chicken noodle soup” is quick to cook - it takes just 30 minutes. It’s a great last minute option if you need something fast, but filling.
This creamy Thai tom yum soup combines all the favorite Thai flavors, including lemongrass, kaffir lime leaves, Thai chilies, galangal, and Thai basil. It’s delicious as an appetizer, or if you add coconut rice or noodles, it makes a savory entree. It also keeps well in the fridge, so you can eat it throughout the week.
19. Easy Wonton Soup
Frozen wontons can now be found at almost any local grocery store. And that makes it super easy to make a delicious, warm soup. Simmer frozen wontons in a savory, Asian-flavored broth, and you have a meal you could feed a crowd. Easy wonton soup can be frozen too, so you always have a batch waiting for you.
Chinese vegetable soup is on the lighter side compared to some of the other soups on this list. Yet, it’s filled with hearty veggies that can help you stay full. This Chinese vegetable soup is vegan and vegetarian-friendly. But even if you aren’t vegan, you won’t miss the meat. It’s delicious just how it is.
On the opposite side of the Chinese vegetable soup, this chicken udon soup with bok choy is protein-packed. This meal is perfect if you have leftover chicken or other proteins that you want to use up. One serving of this soup has 58 grams of protein! It’s a very healthy, hearty meal.
This easy homemade egg drop soup comes together in just a few minutes and has a ginger-infused broth that is extra comforting to an achy head and body. Warm soup is perfect for when flu season hits, and this is the recipe you want to have saved. It’ll warm you up from the inside out, and fill you with nutritious ingredients at the same time.
It doesn't have to be cold or rainy outside to make you feel good inside. This feel-good chicken soup has what it takes. Sesame oil adds so much flavor to the base of this soup broth. Add the onion, ginger, and garlic and sauté until fragrant, about 3 to 4 minutes. And you’ve got a savory dinner ready to eat.
This Whole30 compliant egg roll soup is healthy without you even noticing. It’s packed with plenty of flavor, so you won’t feel like you’re missing out on the real thing. Coconut aminos take the place of soy sauce and add a little bit of sweetness, rather than just saltiness. It pairs amazingly with ground pork.
Whether you're a seasoned soup connoisseur or a curious novice, within this guide, you'll find comfort, adventure, and inspiration for a delicious culinary journey. So, grab your spoon, gather your ingredients, and prepare to bask in the heartwarming embrace of Asian soups.
And I'll leave you with our delicious vegan pho recipe.
24 Amazing Asian Soup Recipes
- 2 teaspoon sesame oil
- 1 large scallion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger chopped
- 1 stick cinnamon
- 3-4 cloves
- ½ cup celery stalk chopped
- 8 cups vegetable broth (fat-free, reduced sodium, preferably homemade)
- ½ small green cabbage head shredded
- 5-6 shitake mushrooms
- 4 ounces rice noodles
- 16 ounce tofu block (marinated or smoked)
- 1 tablespoon cornstarch optional
- 1 tablespoon soy sauce
- 1 tablespoon sriracha optional
- 1 chili pepper optional
- use your favorite herbs (cilantro is classic, mint, carrot leaves also interesting)
- Heat 1 teaspoon of sesame oil in a large pot over medium-high heat. Sauté the scallion for 2 to 3 minutes, until just tender.
- Now, cook the garlic, ginger, cinnamon, and cloves and cook for about 3 minutes until aromatic. Add the celery, carrots, and broth, and bring to a boil. Immediately turn the heat to a simmer.
- Then, continue to simmer, covered, for 35 to 40 minutes. Strain out and discard the solids. Stir the cabbage and mushrooms into the hot broth. Continue simmering for about 10 minutes. Reserve the mushrooms.
- Meanwhile, cook the rice noodles according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
- Next, heat the remaining 1 teaspoon of oil in a sauté pan over medium-high heat. Toss your tofu with cornstarch, soy sauce, and Sriracha (if using). Cook tofu cubes for about 2 minutes, until golden and crisp.
- Add the reserved mushrooms to the pan and cook them for 2 minutes more, or until slightly browned.
- Divide the rice noodles between four serving bowls. Ladle the hot broth and veggies into the serving bowls. Top each bowl with tofu cubes, mushrooms, herbs, and sliced chili peppers. Enjoy!
- Makes 4 servings
- 5 ww points per serving