Chinese Onion Soup Recipe with Ginger and Scallions

Chinese-style onion soup is a light, savory broth made with softened onions, ginger, shiitake mushrooms, soy sauce, and scallions. It is not one fixed traditional recipe, but this stovetop version borrows familiar Chinese pantry flavors to make an easy soup that works as a simple starter or a light meal.

Ingredients

1 tablespoon neutral oil, such as canola or peanut oil (15 ml)
2 large yellow onions, thinly sliced (about 1 lb / 450 g)
1 piece fresh ginger, peeled and cut into thin matchsticks (about 1½ oz / 40 g)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (115 g)
6 cups low-sodium chicken broth or vegetable broth (1.4 L)
2 cups water (475 ml)
2 tablespoons light soy sauce (30 ml)
1 tablespoon Shaoxing wine (15 ml), optional
¼ teaspoon ground white pepper (about 0.5 g), plus more to taste
½ teaspoon fine salt, then more as needed (about 3 g)
4 scallions, thinly sliced (about 40 g)
1 teaspoon toasted sesame oil (5 ml), optional

Instructions

Prepare the vegetables. Peel and thinly slice the onions, aiming for slices of similar thickness so they soften at the same rate. Peel the ginger and cut it into fine matchsticks. Remove and discard the tough shiitake stems, then slice the caps. Thinly slice the scallions and set them aside for serving. This prep takes about 15 minutes; keep the ginger and mushrooms separate from the scallions so the garnish stays fresh.
Soften the onions. Heat the neutral oil in a medium or large heavy-bottomed pot over medium heat. Add the onions and salt, then cook for about 10 minutes, stirring every minute or two. The onions should become soft, glossy, and just beginning to turn pale gold in places. Lower the heat if their edges darken quickly. The goal is sweet, softened onion, not deeply browned onion; scorching can make the broth taste bitter.
Add the ginger and mushrooms. Stir in the ginger and sliced shiitake caps. Cook for 2 minutes, stirring, until the ginger smells fragrant and the mushrooms begin to soften. Add the Shaoxing wine, if using, and stir for about 30 seconds. It adds a subtle rounded aroma, but the soup is still flavorful without it.
Simmer the soup. Pour in the broth and water, then stir in the soy sauce and white pepper. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and simmer for 25 minutes. A quiet simmer lets the ginger, mushrooms, and onions flavor the broth without making it cloudy from vigorous boiling.
Taste and finish. Taste the broth and add salt or a little more soy sauce if needed. Stir in the toasted sesame oil, if using, then turn off the heat. Ladle the soup into bowls and top with sliced scallions and an extra pinch of white pepper. Serve hot.

Tips

Slice the onions evenly. Thin, consistent slices soften reliably and are pleasant to eat with a spoon. If you prefer more texture, cut them into slightly wider strips, but give them a few extra minutes in the pot before adding the broth.
Keep the heat moderate. Onions can go from pale gold to burnt at the edges when the pot is too hot or they are left unstirred. If they start sticking before they soften, lower the heat and add a tablespoon or two of water rather than more oil.
Choose a broth you like. Low-sodium broth gives you more control over the final salt level because soy sauce is salty too. If you only have regular broth, begin with less added salt and adjust after simmering. Vegetable broth makes the soup vegetarian; check that it contains no animal-derived ingredients if that matters for your meal.
Use a practical wine substitute. Shaoxing wine can be found at many Asian grocery stores, but it is optional. Dry sherry is a useful substitute and gives a similar mellow note; leaving the wine out makes the flavor a little simpler, not incomplete. Avoid sweet cooking wine, which can make the soup taste sugary.

Serving Suggestions

Serve this soup as a first course before a larger meal, or make it the center of a light lunch with steamed rice and a vegetable side. It pairs naturally with plain rice, scallion pancakes, steamed greens, or a plate of dumplings. For a more filling bowl, spoon cooked rice or cooked wheat noodles into each serving just before ladling in the hot soup. Keeping the starch separate until serving helps it retain its texture rather than soaking up all the broth in the pot.

For a simple dinner, add a small plate of cucumber salad or quickly blanched bok choy. The soup is savory but relatively delicate, so sides with fresh, crisp, or lightly seasoned flavors work especially well. Set extra scallions and white pepper on the table so everyone can adjust their bowl. A few drops of sesame oil are enough for aroma; too much can dominate the ginger and onion.

Variations

Make it vegetarian: Use vegetable broth and check the label on the soy sauce and any other packaged ingredients. The mushrooms add a savory, earthy quality, while the ginger keeps the broth lively. For a deeper mushroom flavor, replace some of the water with strained soaking liquid from dried shiitake mushrooms. Soak the dried mushrooms according to the package directions and strain the liquid carefully to remove grit.

Add tofu: Add 8 ounces (225 g) of cubed firm or soft tofu during the last 5 minutes of simmering, just long enough to heat it through. Firm tofu holds its shape for easier serving, while soft tofu makes a more delicate bowl. Avoid stirring vigorously after adding soft tofu.

Give it more heat: Add ½ teaspoon chili crisp or a pinch of red pepper flakes to each bowl, rather than adding a large amount to the whole pot. That lets diners choose their own heat level and keeps the base soup mild. A small splash of rice vinegar at the table can also brighten the broth, though it shifts the flavor toward a tangier style.

Use another mushroom: Thinly sliced cremini mushrooms can replace the shiitake in the same quantity. They are easy to find and make a pleasant soup, though the broth will have a less distinctly earthy, woodsy flavor. If using enoki mushrooms, add them during the final few minutes so their fine strands do not become overly soft.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking, preferably in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store rice, noodles, and any extra garnish separately; keeping them out of the soup prevents them from absorbing broth and becoming soft. If the soup has been sitting out for more than 2 hours, discard it rather than saving it.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. You can also microwave a portion in a covered, microwave-safe bowl, stirring partway through and checking the temperature in more than one spot. Add a splash of broth or water if the soup has reduced or the onions have absorbed some liquid.

The soup can be frozen for about 2–3 months for best quality. Leave a little room in a freezer-safe container for expansion, and thaw it overnight in the refrigerator before reheating. The onions and mushrooms may be softer after freezing, but the broth remains suitable for a quick meal. Freeze the soup without rice or noodles, then add freshly cooked starch when serving.

Frequently Asked Questions

Is Chinese onion soup a traditional Chinese dish?
This recipe is best described as Chinese-style onion soup rather than a single standard traditional dish. Home and regional soups vary widely, and the combination here uses onions with ginger, shiitake, soy, and scallions for a savory broth inspired by familiar Chinese ingredients. It is meant as a practical, adaptable recipe, not a claim that there is one definitive version.

Can I make the soup without mushrooms?
Yes. Omit the shiitake and continue with the rest of the recipe. The broth will be lighter and less earthy, so taste it at the end and adjust the soy sauce, salt, and white pepper. You can also add a little extra onion or use sliced cremini mushrooms if shiitake are unavailable.

Can I use water instead of broth?
You can, but broth gives the soup more body and savory flavor. If using all water, increase the ginger slightly or add a small amount of mushroom soaking liquid, then season gradually with soy sauce and salt. Taste after simmering rather than adding extra salt at the beginning, since the final concentration depends on how much the liquid reduces.

What can I use instead of Shaoxing wine?
Dry sherry is the closest easy-to-find substitute in this recipe. You can also leave the wine out entirely; the soup will still work, with a slightly less rounded aroma. Do not substitute sweet wine or a strongly flavored spirit, which can pull the broth away from its gentle savory character.

How can I make the soup more filling?
Add cooked rice or noodles to individual bowls, or stir in tofu near the end of simmering. Keeping cooked rice or noodles separate until serving gives you better control over the portion and prevents them from absorbing the broth during storage. If serving with dumplings, cook them separately according to their package or recipe directions and add them to the bowls at the last moment.

Can I prepare it ahead?
Yes. Make the broth up to 3–4 days ahead and refrigerate it promptly. Reheat it to 165°F (74°C) before serving, then add fresh scallions and any cooked rice or noodles. The flavors remain pleasant after resting, although the onions and mushrooms soften further with time.

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