My kids love this Chinese soup (nicknamed Kung Fu Panda Soup) and I love that it’s full of veggies and ready in under 30 minutes! Serve a healthy, frugal weeknight meal with authentic Asian flavors.
I love soup. Love, love, LOVE soup.
My family, on the other hand…not so much.
To them, there’s no difference between Potato and Corn Chowder and Hearty Minestrone.
“It’s just soup,” they tell me. Meh.
And they much prefer to have the same soup over and over again. They’ll take Tomato Basil Soup ANY day of the week.
In fact, once when I was sick, Mr. Crumbs and the kids made dinner for me. We had Tomato Basil Soup and grilled cheese (made with Man Bread, of course) for a whole week! I’m still not sure if I’m ready to have tomato soup again…
Personally, I like variety. I want BOLD flavors with lots of different bits and pieces.
That’s what Kung Fu Panda Soup is. Something bold, different, and definitely not like most other soups on our menu.
Even though it’s not tomato soup, my family came around when they tasted this Chinese soup and even had seconds!
I know your family will love this Chinese soup as much as mine does!
QUICK AND EASY CHINESE SOUP
Not only will the whole family love this Chinese soup recipe, but it’s also great because it’s:
- Quick and easy. Between your prep time and cooking time, you will have dinner on the table in under 30 minutes!
- Healthy. Using only simple, real food ingredients, this soup has far less preservatives and sodium than store-bought soups.
- Authentic Asian flavors. Between the sesame oil, soy sauce, mushrooms, cabbage, garlic, and ginger, this recipe tastes deliciously authentic. YUM!
INGREDIENTS FOR CHINESE NOODLE SOUP
- Water. I first made this Chinese noodle soup recipe with Homemade Chicken Stock and then tried it again with water. The flavor of the chicken broth was overpowering in the soup, so I preferred the water instead.
- Soy Sauce. Dark soy sauce can be used in this recipe if that is what you have on hand. It’s more concentrated than light soy sauce, so start with a little less. You can always add more later. You can also use tamari (gluten-free soy sauce) or liquid aminos.
- Sesame Oil. Sesame oil has almost a nutty flavor to it, and a little bit goes a long way.
- Crushed Red Pepper Flakes. Start with a smaller amount if you prefer less spice (although this soup isn’t super spicy overall).
- Sugar. I use coconut sugar or honey. Just a little bit adds depth to the soup and balances the saltiness of the soy sauce.
- Fresh Ginger + Onion + Garlic. Fresh ginger really shines in this recipe but dried can work if you’re absolutely in a pinch. Use 1-2 teaspoons, to taste. (One trick to keep fresh ginger readily available is to freeze it! Find out how in this tutorial.)
- Carrot + Celery. Fresh veggies that you can easily find year-round at the grocery store.
- Fettuccine or Spaghetti Noodles. For gluten-free Chinese noodle soup, substitute rice noodles rather than whole wheat pasta noodles.
- Green Cabbage + Mushrooms. Cabbage adds some heft, and mushrooms add to the umami flavor of the soup. Use napa cabbage and shiitake mushrooms for true Asian flavor!
- Lime + Green Onions + Cilantro. These are optional toppings, but they add even more flavor to an already delicious soup!
- Salt and pepper. To taste.
Some people like to add oyster sauce or mirin to Chinese soup recipes. I didn’t for this Chinese vegetable soup, but you can always try it to add another level of richness.
Psst! Want to kick this soup up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE CHINESE SOUP RECIPES
Step 1. In a large pot, bring water, soy sauce, sesame oil, crushed red pepper flakes, sugar, and ginger to a boil. (If your family likes it spicy, add the full ¼ teaspoon crushed red pepper flakes.)
Step 2. Meanwhile, start preparing the vegetables and pasta and add them to the Chinese soup in the order listed: onions, garlic, carrots, celery, noodles, cabbage, and mushrooms.
Tip: I slice/shred the veggies and prep the pasta as the broth is heating to a boil and just add each ingredient as it’s ready.
Step 3. The soup is done when the noodles and vegetables are cooked through, about 10-15 minutes.
Step 4. Serve in bowls with an optional lime wedge, green onion, cilantro, salt, and pepper.
Store leftover Chinese noodle soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If you’re planning on freezing the soup, cook the pasta separately and freeze it in a separate container so that it doesn’t get mushy from soaking up extra liquid.
TIPS FOR CHINESE CHICKEN SOUP
Remember, you can plan an extra batch of pasta on your meal plan, just so you’ll have it ready for your Chinese soup recipes!
Also, since you probably can’t buy just 2 ounces of mushrooms, I recommend pairing this soup with Autumn Rice Pilaf on your meal plan. If you still have some mushrooms left, make Risotto and add mushrooms, or caramelize them with onions and make a simple chicken cheesesteak sandwich!
To make this a Chinese CHICKEN soup recipe, add 1 to 2 cups of cooked shredded chicken when the noodles and veggies are almost cooked so that it can warm through. Pork is another protein that works in this soup too!
WHAT TO SERVE WITH CHINESE SOUP
Chinese soup can be served for a light meal on its own or as a side dish with one of these yummy dinner recipes.
- Beef and Broccoli
- Instant Pot Korean Beef
- 30 Minute Cashew Chicken
- Weeknight Vegetable Stir Fry
- 15 Minute Kung Pao Chicken
SOUPS – CHINESE FAQS
Can I omit the sugar in Chinese noodle soup?
I’ve made this recipe with both coconut sugar and honey and didn’t have a preference either way. Feel free to use either one! I wouldn’t omit it completely though, since it helps balance out the saltiness of the soy sauce.
What are popular Chinese soups?
Egg drop soup, wonton soup, and hot and sour soup are all popular in Chinese restaurants. Egg drop soup has thin ribbons of egg dropped into a clear broth, wonton soup features small dumplings, and hot and sour soup usually has more complex flavors and often includes other ingredients like tofu and vegetables. Of these soups – Chinese recipes, this recipe is closest to hot and sour soup, but with less of a kick.
Is Chinese soup cheap to make?
Yes! This noodle soup recipe is super affordable, largely because we’re using seasonal produce for the Chinese soup vegetables. Cabbage is super cheap in the winter, and staple veggies like onions, carrots, celery, and mushrooms are affordable year-round. Eating seasonally really does save money!
Can I use leftover spaghetti for Chinese noodle soup?
Yes! Please use your leftover spaghetti or fettuccine from another recipe on your meal plan. If you made extra pasta, use it! Add previously cooked pasta during the last couple minutes of cooking time, when the veggies are nearly done.
MORE QUICK AND EASY SOUP RECIPES
- Homemade Ramen Noodle Soup
- Curried Butternut Squash Soup
- Roasted Red Pepper and Tomato Soup
- Red Lentil Vegetable Soup
- Homemade Cream of Mushroom Soup
- Instant Pot Vegetarian Chili
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Chinese Noodle Soup (AKA Kung Fu Panda Soup)
My kids love this Chinese soup (nicknamed Kung Fu Panda Soup) and I love that it’s full of veggies and ready in under 30 minutes! Serve a healthy, frugal weeknight meal with authentic Asian flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup & Salad
- Method: Stove top
- Cuisine: Chinese
Ingredients
- 8 cups water (1896
- 4 Tbsp soy sauce (64g)
- ½ tsp sesame oil (2g)
- ¼ tsp crushed red pepper flakes
- 2 tsp sugar (coconut sugar or honey) (8g)
- 1” fresh ginger, minced (7g)
- ½ onion, any color, sliced thin (47g)
- 1 clove garlic, minced (3g)
- 1 large carrot, sliced thinly (46g)
- 1 rib celery, sliced thinly (38g)
- 4 oz fettuccine or spaghetti noodles, broken into 2″ pieces (112g)
- ¼ head green cabbage, shredded (284g)
- 2 oz mushrooms, sliced thinly (56g)
- 1 lime, cut into wedges (optional)
- 4 green onions, green parts sliced (optional)
- ½ bunch cilantro, chopped (optional)
- salt & pepper, to taste (optional)
Instructions
- In a large pot, bring water, soy sauce, sesame oil, crushed red pepper flakes, sugar, and ginger to a boil. (If your family likes it spicy, add the full ¼ teaspoon crushed red pepper flakes.)
- Meanwhile, start preparing the vegetables and pasta and add them to the Chinese soup in the order listed: onions, garlic, carrots, celery, noodles, cabbage, and mushrooms. Tip: I slice/shred the veggies and prep the pasta as the broth is heating to a boil and just add each ingredient as it’s ready.
- The soup is done when the noodles and vegetables are cooked through, about 10-15 minutes.
- Serve in bowls with an optional lime wedge, green onion, cilantro, salt, and pepper.
Notes
Store leftover Chinese noodle soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If you’re planning on freezing the soup, cook the pasta separately and freeze it in a separate container so that it doesn’t get mushy from soaking up extra liquid.
This looks tasty, but I’m trying to wrap my mind around this as a main course dish for dinner for 4-6 people. One carrot, one celery stick, 4 ounces of noodles, 2 ounces of mushrooms, and a quarter head of cabbage… and lots of water? We have vegetarian meals around here, but they are much more substantial.
In the ingredient list you said 1/8 – 1/4 tsp of red pepper flakes but in directions you said to put in 1/4 tsp of the flakes and to add the other 1/4 tsp if your family likes it spicy. 1/4 + 1/4 = 1/2. Did you mean to say we should start with 1/8 tsp and add the other 1/8 tsp for a total of 1/4 tsp? I just don’t want to make the end result too spicy for my kids.
You are correct Heather, start with 1/8 tsp. I’ll go fix the recipe now – thanks for catching this!
Made this tonight. I used brown rice noodles instead of the fettuccine. YUMMY! My “mushroom hater” ate it up. Thanks for the recipe! I will make this again.
Let me know how it turns out Amy!
My favorite soup is “must go” minnestrone. I use leftover spaghetti sauce (with or without meat, depending on what “must go” ) and homemade stock, usually chicken bone broth but beef or vegetable are good too. Then I add whatever vegetables I have on hand. Always celery, onion, carrot but after that it depends. I’ve used both summer and winter squash, sweet pepper, cabbage, cauliflower, corn, beans, peas, whatever is in the fridge. I’ve even used frozen mixed vegetables when I’m desperate. Cooked or canned white beans are an option, as is pasta of some kind and rice. Sometimes extra Italian spices help to add flavor. A little garlic never hurts either.
Sandy – I like how you start with leftover spaghetti sauce in the soup rather than adding tomatoes to stock. It’s essentially the same thing anyway, right? Your mix/match recipe sounds a lot like mine. Thank you for the tip on the spaghetti sauce!!
This sounds really good, I think I’ll try it on our Asian night later this week. Thanks for the simple recipe!
You’re welcome Lisa!
The 1/2 onion–is that just to flavor the broth? Should it be put in whole or sliced, diced…? I am making this right now! It is like lo mein in soup form.
Jodi – I like it sliced thin. I’ll clarify the instructions!
I really like the fact that you try things with honey. I can no longer eat refined sugar without it making me deathly ill. Somehow honey does not effect me the same way.
Thanks Shannon! I try to use honey as often as I can, and find that I tend to feel better when I use it too. Sometimes I admit though that the sugar is just easier for me to reach… maybe I should just move the honey pot, lol!