Asian Soup Base

This is the base recipe for all of my Asian soups. 

I always start off with a combination of chicken soup and mushroom broth. From there I sometimes add in tamarind paste for a sour kick or miso for more umami earthy flavor. I always use scallion, garlic and ginger as my aromatics and add a touch of soy sauce for flavor. 

With this base recipe you can create endless varieties of soups. You can use chopped meat or chicken for your protien (just sauté in the pot, and remove and set aside before you add the aromatics) or even shred the leftover over chicken from your chicken soup. Look around your fridge and I’m sure you can find things to throw in there. Definitely be creative and make these soups your own. 

And just in case your not in the mood to think at all, I got ya covered. Scroll through my Instagram feed to find a ton of different versions of these.


Asian Soup Base
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For the Mushroom Broth
  1. 1 cup dried mushrooms (I use porcini but nay kind will do)
  2. 4 cups boiling water
For the Soup
  1. 2 cloves garlic, halved
  2. 1 inche ginger, peeled and halved
  3. 4, 2 inch pieces of the white bottoms of scallions
  4. 1 tsp sesame oil
  5. 1-2 tbsp soy sauce (depending on how intense you like the flavor)
  6. 12-14 cups clear chicken soup (if there are pieces in your soup, strain it first) or beef stock
  7. Optional Flavorings: (all of these measurements are based on how they work with my chicken soup. Add the smaller amount, taste it and then add more if you need..)
  8. 2-3 Tbsp ghojugang
  9. 2-3 Tbsp tamarind paste
  10. 2-3 Tbsp white miso paste
  11. juice of 1 lime
  12. 1 piece fresh lemongrass, bruised
  13. 1 tbsp ume plum vinegar
  14. 1 marrow bone
For the Mushroom Broth
  1. Place mushrooms and boiling water in a bowl.
  2. Cover tightly with Saran Wrap and let steep for 30 minutes.
  3. Uncover and strain mixture, reserving the liquid and discarding the mushrooms.
  4. You should have around 3 cups of broth.
  5. Use 1&1/2 cups now and pour the rest into a small Tupperware.
  6. Cool and freeze for later use.
For the Soup
  1. Heat a medium sized pot over medium flame.
  2. Add ginger, garlic and scallion. (If using lemongrass add now as well)
  3. Stir for 1 minute until fragrant.
  4. Add sesame oil, soy sauce and any other flavorings you are using.
  5. (For example: tamarind paste, ghojugang and lime or miso, Sriracha and vinegar, or a whole marrow bone...)
  6. Add mushroom broth and chicken or beef stock.
  7. Bring mixture up to a boil and then cover and simmer for at least 30 minutes or as long as you need...
  8. At this point you can add any protein, vegetables and noodles you like to make this into a complete soup.
  9. Just make sure to have fun with it!
  10. Enjoy!!!
  1. *I like to blanch my vegetables or noodles in the soup one at a time and then remove them to individual bowls. This creates a "build your own soup bowl" bar and I find that my family eats much better. Everyone can add in whatever they like into their own bowls and no one asks me to start picking out tiny pieces of scallions for them!!!
Peas, Love & Carrots