Chinese Style Broth

READY IN: 4hrs
Recipe by Ilysse

I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.

Top Review by Chef Africa

Very good light broth. I used pieces of pork chops and chicken wings but kept the meat after 3 hours of cooking and shredded it for eating in the broth. Overall it was quite good and most definately a keeper. Added sliced mushrooms, spinach, rice noodles, finely diced cabbage, freshly sliced Thai chillies and the shredded meat with Nam Plah and soy sauce to taste.

Ingredients Nutrition


  1. Trim fat from the chicken and ribs and chop them into large pieces.
  2. Place them in a large pot with the water. Add the ginger and scallion knots.
  3. Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
  4. Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
  5. Add the wine and return to a boil, simmer for 2-3 minutes.

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