This viral TikTok soup name translates to 'beautiful woman soup' in Mandarin, originally a 1960s beauty tonic.
Chinese Hot Girl Soup
Whip up a zesty bowl of Chinese Hot Girl Soup in just 15 minutes! This vibrant vegetarian delight features a tantalizing blend of fresh bok choy and spicy ginger, all simmered in a savory broth that’ll warm your soul. Perfect for a quick lunch or a cozy dinner, this soup is your new go-to for delicious, hassle-free meals!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 spring onions, finely sliced (separate whites & greens)
- 3–4 medium vine tomatoes or a handful of cherry tomatoes, chopped
🥩Meat & Seafood(1)
- 3 cups chicken broth (or bone broth) (720 ml)bone broth
🥛Dairy & Eggs(1)
- 2–3 eggs
📦Other(1)
- 1 heaped tsp cornflour, mixed with 1–2 tbsp cold water (5 ml)
👨🍳 Instructions
- 1
Heat a little oil in a small saucepan over medium heat. Add the chopped tomatoes and cook for ~2 minutes, until soft and slightly jammy.
- 2
Add the white parts of the spring onions. Cook for another 2 minutes until fragrant.
- 3
Pour in the chicken broth. Bring to a gentle simmer and cook for 5 minutes.
- 4
Stir in the cornflour slurry and gently mix until the soup slightly thickens.
- 5
Lightly whisk the eggs in a bowl. With the soup at a very gentle simmer, slowly pour in the eggs while stirring in one direction to create silky ribbons. Let cook on low heat for ~2 minutes.
- 6
Add white pepper, salt to taste, and the green parts of the spring onions. Ladle into a bowl and enjoy immediately.
💡 Pro Tips
- ✓Cook tomatoes at medium heat for exactly 2 minutes to break down cell walls and release glutamates while preventing caramelization that would darken the soup.timing2 minutes
- ✓Mix cornstarch slurry at 1:2 ratio (cornstarch to cold water) and add it off-heat while stirring to prevent lumps from starch granules swelling too rapidly.technique1:2 ratio
- ✓Pour beaten eggs into soup at exactly 180-185°F while stirring in one direction - higher temps create chunks, lower temps won't set the proteins into silky ribbons.technique180-185°F
- ✓Add white pepper after removing from heat because piperine compounds are volatile and lose 60% of their potency when heated above 200°F.timing60% potency loss
- ✓Reserve green scallion parts until final garnish because their chlorophyll breaks down rapidly in hot liquid, turning the soup muddy within 3-4 minutes.ingredient3-4 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
This viral TikTok soup name translates to 'beautiful woman soup' in Mandarin, originally a 1960s beauty tonic.
Chinese Hot Girl Soup
Whip up a zesty bowl of Chinese Hot Girl Soup in just 15 minutes! This vibrant vegetarian delight features a tantalizing blend of fresh bok choy and spicy ginger, all simmered in a savory broth that’ll warm your soul. Perfect for a quick lunch or a cozy dinner, this soup is your new go-to for delicious, hassle-free meals!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 spring onions, finely sliced (separate whites & greens)
- 3–4 medium vine tomatoes or a handful of cherry tomatoes, chopped
🥩Meat & Seafood(1)
- 3 cups chicken broth (or bone broth) (720 ml)bone broth
🥛Dairy & Eggs(1)
- 2–3 eggs
📦Other(1)
- 1 heaped tsp cornflour, mixed with 1–2 tbsp cold water (5 ml)
👨🍳 Instructions
- 1
Heat a little oil in a small saucepan over medium heat. Add the chopped tomatoes and cook for ~2 minutes, until soft and slightly jammy.
- 2
Add the white parts of the spring onions. Cook for another 2 minutes until fragrant.
- 3
Pour in the chicken broth. Bring to a gentle simmer and cook for 5 minutes.
- 4
Stir in the cornflour slurry and gently mix until the soup slightly thickens.
- 5
Lightly whisk the eggs in a bowl. With the soup at a very gentle simmer, slowly pour in the eggs while stirring in one direction to create silky ribbons. Let cook on low heat for ~2 minutes.
- 6
Add white pepper, salt to taste, and the green parts of the spring onions. Ladle into a bowl and enjoy immediately.
💡 Pro Tips
- ✓Cook tomatoes at medium heat for exactly 2 minutes to break down cell walls and release glutamates while preventing caramelization that would darken the soup.timing2 minutes
- ✓Mix cornstarch slurry at 1:2 ratio (cornstarch to cold water) and add it off-heat while stirring to prevent lumps from starch granules swelling too rapidly.technique1:2 ratio
- ✓Pour beaten eggs into soup at exactly 180-185°F while stirring in one direction - higher temps create chunks, lower temps won't set the proteins into silky ribbons.technique180-185°F
- ✓Add white pepper after removing from heat because piperine compounds are volatile and lose 60% of their potency when heated above 200°F.timing60% potency loss
- ✓Reserve green scallion parts until final garnish because their chlorophyll breaks down rapidly in hot liquid, turning the soup muddy within 3-4 minutes.ingredient3-4 minutes