Chinese Broth Soup Recipe

Chinese broth soup is one of those comforting dishes that can be enjoyed year-round, no matter the season. It’s warm, satisfying, and bursting with flavor that only gets better as the ingredients simmer together. While the term "Chinese broth soup" is broad, it usually refers to a clear, delicate soup base packed with rich flavors from meats, vegetables, and aromatic herbs. It’s a dish that’s as much about the cooking process as it is about the end result-the magic lies in the simplicity and the balance of flavors.

Whether you’re in search of a restorative remedy for a cold or simply craving something delicious and light, Chinese broth soups serve as the perfect choice. Often made with just a handful of ingredients, the key to a great broth is letting everything simmer together for hours to allow the flavors to meld into a harmonious, savory experience.

In this post, we’ll walk through an easy-to-make yet incredibly flavorful Chinese broth soup recipe that you can customize based on your personal taste or what you have on hand. Let’s dive into it!

This recipe is for a traditional Chinese clear broth soup, often referred to as "Chao Tang" in Mandarin. It’s light yet rich in taste, with a balance of umami from the meats and depth from the seasonings. The beauty of this soup is in its simplicity, and you can easily tweak it by adding different herbs or proteins.

Ingredients Needed

Chicken (whole or parts like thighs or wings) – The backbone of the broth. Chicken provides a clean, hearty base that makes the soup rich without being heavy.
Pork bones – For that deep, savory flavor that enriches the broth. If you prefer a lighter broth, you can skip this or use leaner cuts.
Ginger (2-3 slices) – Adds warmth and a bit of spice, essential for balancing the richness of the broth.
Garlic (2-3 cloves) – To bring in an aromatic punch. The garlic mellows as it simmers, contributing a soft, fragrant backdrop to the broth.
Green onions (2 stalks, cut into large pieces) – For subtle onion flavor that won’t overpower the dish.
Chinese cooking wine (Shaoxing wine or dry sherry, 2 tablespoons) – Adds depth and complexity to the broth.
Soy sauce (1-2 teaspoons) – Provides saltiness and enhances the umami.
Salt (to taste) – Brings all the flavors together and season the broth.
Water (8-10 cups) – The base of the soup. You’ll want enough liquid to fully cover the ingredients while they simmer.

Cooking Instructions

Prepare the ingredients: Rinse the chicken and pork bones under cold water to remove any impurities. This helps make the broth clear. Peel the ginger and garlic, then smash them slightly with the side of your knife to release the flavors. Chop the green onions into 2-inch pieces.
Boil the bones: In a large stockpot, add the pork bones and chicken. Fill the pot with enough water to cover the meat by at least an inch (usually about 8-10 cups). Bring to a boil over medium-high heat. Once it starts boiling, you’ll see scum rise to the top. Skim this off with a spoon or ladle to ensure the broth remains clear.
Add aromatics: Once the water comes to a boil and the scum has been removed, add the ginger, garlic, and green onions to the pot. Add the Shaoxing wine and soy sauce, stirring gently to incorporate.
Simmer the broth: Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. The longer you simmer, the richer the broth becomes. If you can, check the broth every 30 minutes or so, and skim off any impurities that may rise to the surface.
Season to taste: After a few hours, taste the broth. Add salt as needed. If you want a more intense flavor, let it simmer longer.
Serve and enjoy: Once the broth has reached your desired flavor, strain the solids out and serve the clear broth hot. You can enjoy it as is or pair it with some simple sides like steamed rice, or even some cooked noodles or dumplings.

Ingredient Insights

When making any broth, the quality of the ingredients really matters. Here’s a closer look at some of the key ingredients in this Chinese broth soup:

Chicken and Pork Bones: These two proteins are often used together in Chinese broths for a well-rounded, rich flavor. Pork bones, especially marrow bones, release collagen and gelatin, which give the broth a silky, smooth texture. Chicken, on the other hand, adds a subtle sweetness and lightness to the base, balancing the depth from the pork.
Ginger: Ginger is a staple in Chinese cuisine not just for its flavor, but for its health benefits as well. It’s known to aid digestion, soothe nausea, and promote circulation. In the broth, it provides warmth and a fresh, spicy kick that complements the savory flavors.
Shaoxing Wine: This Chinese rice wine adds a layer of complexity to the broth. It’s nutty, aromatic, and adds a depth of flavor that you can’t replicate with just soy sauce alone. If you don’t have Shaoxing wine, dry sherry can be used as a substitute.
Soy Sauce: Soy sauce is the go-to for seasoning in Chinese cooking. It enhances the umami of the soup, while also adding a hint of saltiness. The key here is to add just enough to balance the broth-too much can make it overly salty.

Expert Tips

Skim the scum: A crucial step in making a clear broth is skimming the impurities that float to the surface when the water boils. This ensures the broth stays clear and doesn’t become cloudy or bitter.
Low and slow cooking: The longer you let the soup simmer, the richer and more flavorful it becomes. Don’t rush the process; allow time for the ingredients to meld together. If possible, leave the broth simmering for 4-6 hours to really get that deep flavor.
Strain carefully: Once the soup is done, strain out the bones and aromatics carefully to ensure you don’t leave any bits in the broth. A fine mesh strainer works best to catch all the smaller particles.
Chill and skim: If you have the time, chill the broth overnight. Once cooled, you can skim off any excess fat that hardens at the top, leaving a cleaner and lighter broth. This step is optional but highly recommended for a cleaner finish.

Recipe Variations

Chinese broth soup is incredibly versatile and can be adjusted based on your preferences and what you have available. Here are a few ways to modify the recipe:

Beef broth: Swap the chicken and pork bones for beef bones, like oxtail or short ribs. This will result in a deeper, heartier broth.
Vegetarian version: For a vegetarian-friendly option, use shiitake mushrooms and other umami-packed vegetables, like tomatoes or carrots. You can also add tofu for extra texture and protein.
Add herbs: While the basic recipe uses ginger and green onions for flavor, you can experiment with other herbs like goji berries, Chinese herbs like angelica root (dang gui), or even a handful of cilantro for a fresh twist.
Add noodles or dumplings: This broth works wonderfully as a base for noodle soups. Simply cook your favorite noodles in the broth or drop some dumplings into the soup for a more filling dish.

Final Words

Chinese broth soup is deceptively simple yet incredibly satisfying. It’s the type of dish that can be adapted to suit your mood or ingredients on hand. The long simmer time ensures a depth of flavor that other soups can’t quite match, and it’s a comforting, warming option that brings a sense of home.

By starting with basic, fresh ingredients and following the steps carefully, you’ll end up with a broth that’s as clear as it is flavorful. Whether you stick to the traditional recipe or get creative with variations, this Chinese broth soup will become a staple in your kitchen.

Chinese Broth Soup Recipe