Traditional soup made with miso paste, featuring a rich and comforting broth.

Miso Soup

Clear Soup

Seafood Soup

Hot And Sour Soup

Delicate wontons and thin egg drops in a light, comforting broth.

Wonton Egg Drop Soup

Classic comfort food featuring delicate egg strands in a light, flavorful chicken broth.

Egg Drop Soup

Wonton Soup

Chicken Wing, Chicken Nugget, Cheese Wonton, Fried Shrimp, Egg Roll, Chicken Stick

Pu Pu Platter

8 pieces, tender dumplings filled with a delicate balance of flavors, steamed to perfection.

Steamed Dumplings

8 pieces, crispy fried pastry filled with flavors, perfect as a snack or appetizer.

Fried Dumplings

Hot Chicken Wing

Honey Chicken Wing

Chicken on The Stick

Crispy fried chicken wings, served hot and ready to enjoy.

Fried Chicken Wing

Crispy, golden fries cooked to a perfect crunch.

French Fries

Tender and crispy chicken nuggets, breaded and fried to a golden brown perfection.

Chicken Nugget

Fried Cheese Wonton

Crispy fried jumbo shrimp served hot and golden.

Fried Jumbo Shrimp

Crispy fried roll filled with vegetables.

Egg Roll

Spring Roll

If using instant dashi granules, dissolve the appropriate amount in 4 cups hot water according to package directions. If using homemade dashi (kombu + katsuobushi), prepare 4 cups and keep hot but not boiling.

Prepare dashi

Bring the prepared dashi to a gentle simmer in a medium pot over medium heat. Do not let it reach a vigorous boil — keep it at a gentle steam/simmer.

Place the white miso (and red miso if using) in a small heatproof bowl. Ladle about 2 tablespoons of hot dashi into the bowl and whisk or stir until the miso forms a smooth paste. If needed, add up to the additional 2 tablespoons of water to loosen the paste so it dissolves easily.

Turn the heat under the pot to low. Remove a ladleful of simmering dashi, whisk the dissolved miso into the ladle, then pour the miso mixture back into the pot while stirring gently. Do not boil the soup after miso is added; keep it just below simmer to preserve flavor and probiotics.

If using dried wakame, place it in a small bowl of cold water for 5 minutes to rehydrate, then drain and squeeze out excess water. Rehydrated wakame will expand; measure after rehydration to ~2 tsp.

If using shiitake mushrooms, add the thinly sliced mushrooms to the pot before adding miso, and simmer for 2–3 minutes until tender. If you added mushrooms earlier, ensure the pot is returned to low heat before adding miso paste (per above).

Gently slide cubed tofu into the pot after miso is dissolved and stirred in; warm the tofu in the hot broth for 1–2 minutes. Avoid vigorous stirring to keep tofu cubes intact.

Add the rehydrated wakame and 2 tablespoons sliced green onions to the soup, stir gently to distribute, and warm for another 30–60 seconds.

Taste the soup and adjust seasoning as needed. If it needs more saltiness, add up to 1 teaspoon low-sodium soy sauce, stirring gently and tasting again. Remember that miso is salty, so add sparingly.

Remove the pot from heat. Drizzle 1 teaspoon toasted sesame oil over the surface if desired and sprinkle a pinch (about 1/4 tsp) shichimi togarashi or ground white pepper for heat. Stir gently to combine.

Ladle the miso soup into bowls and finish with a scattering of the remaining thinly sliced green onions. Serve immediately while hot.

dashi (low-sodium preferred)

white miso paste (shiro miso)

red or mixed miso paste (optional, for deeper flavor)

water (for dissolving miso, if needed)

soft tofu (silken or medium-firm), cut into 1/2-inch cubes

wakame (dried), rinsed and rehydrated

green onions (scallions), thinly sliced

shiitake mushrooms, thinly sliced (optional)

soy sauce (low-sodium, optional)

toasted sesame oil (optional)

shichimi togarashi or ground white pepper (optional)

Peel the 1-inch piece of ginger and slice it thinly. Lightly crush the garlic clove with the flat side of a knife. Put the ginger, garlic, and white peppercorns into a small piece of cheesecloth or a tea infuser (optional) to make them easy to remove.

Prepare aromatics

In a large pot, combine 6 cups stock and 2 cups water. Add the ginger, garlic (or infuser), and peppercorns. Bring to a gentle simmer over medium heat.

Lower the heat so the liquid barely simmers. Skim any scum from the surface with a spoon. Simmer gently, uncovered, for 15 minutes to allow the aromatics to flavor the broth.

While the broth simmers, prepare the vegetables: peel and slice the carrot, peel and slice the daikon into half-moons, trim and halve the scallions (reserve some green tops for garnish), and thinly slice the shiitake mushrooms.

After the initial 15-minute simmer, add the carrot, daikon, and mushrooms to the pot. Continue simmering gently for 8–10 minutes, or until the vegetables are tender but still have some bite.

If using chicken: while vegetables cook, thinly slice the chicken breast across the grain into bite-sized strips. Season lightly with a pinch of salt and a grind of white pepper.

When vegetables are nearly done, increase heat to bring the broth to a gentle simmer (not a rolling boil). Add the chicken slices in a single layer; simmer for 3–4 minutes until the chicken is cooked through and opaque.

If using the egg: reduce heat so the broth is at a gentle simmer. Slowly drizzle the lightly beaten egg into the simmering broth in a thin stream while stirring gently in one direction to create fine ribbons. Allow 30–60 seconds for the egg to set.

Remove the aromatics (ginger, garlic, and peppercorns or the infuser) from the pot. Taste the soup and add 1 tsp light soy sauce, 1 tsp sesame oil, and up to 1 tsp salt or to taste. Adjust white pepper to your preference.

Turn off the heat. Stir in most of the chopped cilantro and sliced scallion whites, reserving some green tops for garnish.

Ladle the clear soup into bowls and garnish each bowl with remaining scallion greens and extra cilantro. Serve immediately while hot.

low-sodium chicken stock or vegetable stock

water

ginger

garlic clove

white peppercorns

salt

medium carrot, peeled and cut into 1/4-inch slices

daikon or white radish, peeled and cut into 1/2-inch half-moons

scallions (green onions)

shiitake mushrooms, thinly sliced (fresh)

skinless boneless chicken breast, thinly sliced

egg, lightly beaten

light soy sauce

sesame oil

fresh cilantro leaves

salt, to adjust

white pepper, to taste

Heat a large saucepan or medium pot over medium heat. Add olive oil and butter. When butter melts and foams, add diced onion, celery and carrot. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to remove raw flavor, stirring constantly.

Add garlic and tomato paste

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Add the fish stock (or clam juice), water, chopped tomato, bay leaf, thyme, crushed red pepper, salt and black pepper. Bring to a simmer, reduce heat to low, and simmer gently for 12–15 minutes to develop flavor.

Deglaze and simmer

If using fennel, add thinly sliced fennel to the simmering broth now and cook 3–4 minutes until slightly softened. Taste the broth and adjust seasoning with a pinch more salt if needed.

Prepare fennel and tomatoes

Add the firm white fish pieces to the simmering broth. Simmer gently for 3–4 minutes, until the fish is opaque and nearly cooked through.

Add firm fish

Add scallops and shrimp to the pot. If using mussels, add them now as well. Cover and simmer over medium-low heat for 4–6 minutes, until shrimp are pink and curled, scallops are opaque and firm, and mussels have opened (discard any that remain closed). Do not overcook—seafood should be just cooked through.

Add shellfish

Stir in chopped parsley and lemon juice. Taste and adjust seasoning for salt, pepper and acidity. If you want a richer soup, stir in the heavy cream or crème fraîche now and heat gently (do not boil) until warmed through.

Finish seafood

Remove and discard the bay leaf and thyme sprig. Ladle the soup into warmed bowls, garnish with extra parsley and serve with lemon wedges on the side for squeezing. Serve immediately.

Estimated storage: Refrigerate leftovers in an airtight container up to 2 days; reheat gently on the stovetop to avoid overcooking seafood (better to store broth and seafood separately if you anticipate reheating).

olive oil

unsalted butter

yellow onion, finely diced

celery stalk, finely diced

carrot, finely diced

garlic, minced

tomato paste

dry white wine

low-sodium fish stock or clam juice

bay leaf

fresh thyme sprig (or 1/4 tsp dried)

crushed red pepper flakes

sea salt

freshly ground black pepper

medium shrimp, peeled and deveined

scallops, side muscle removed, halved if large

firm white fish (cod, halibut), cut into 2 cm pieces

mussels, scrubbed and debearded (optional)

ripe tomato, peeled, seeded and chopped (or canned diced)

fennel bulb, thinly sliced (optional)

fresh parsley, chopped

fresh lemon juice

heavy cream or crème fraîche (optional, for a creamier soup)

extra parsley for garnish

lemon wedges

In a large pot, combine 6 cups stock and 1 cup water. Bring to a gentle simmer over medium heat.

Prepare the base

Add 3 tbs light soy sauce, 4 tbs rice vinegar, 1 tsp dark soy sauce (if using), 1 tsp sugar, 1 tsp white pepper and 1/2 tsp salt. Stir and taste; adjust vinegar or soy sauce to balance hot-and-sour profile (more vinegar for sour, more soy for salt).

Add 1 tbs julienned ginger and 2 tsp minced garlic to the simmering broth. Cook 1–2 minutes until fragrant but not browned.

Add the sliced shiitake mushrooms, bamboo shoots, wood ear mushrooms (if using) and julienned carrot. Maintain a gentle simmer and cook until vegetables are tender, about 4–6 minutes.

Taste again and adjust seasoning — a little more rice vinegar in 1 tsp increments yields more sourness; 1/2 tsp sugar can balance too-vinegary soup.

If using pork or chicken, slice very thinly. To help the meat stay tender, you can briefly marinate the slices in 1 tsp soy sauce and 1/2 tsp cornstarch for 5–10 minutes (optional). Add the meat to the simmering broth and poach gently until cooked through, about 2–3 minutes for thin slices.

Add the tofu matchsticks/cubes to the pot and simmer 1–2 minutes to heat through. Keep the broth at a gentle simmer — not a hard boil — to avoid breaking the tofu.

Stir the lightly beaten egg in a steady stream into the simmering soup while stirring gently in one direction to create thin ribbons. Remove from the heat after egg ribbons set (30–45 seconds).

Make a slurry by whisking 3 tsp cornstarch with 3 tbs cold water until smooth. Return soup to a low simmer and slowly whisk in the slurry. Cook 1 minute until the soup slightly thickens. If you prefer a thicker soup, repeat with another 1–2 tsp cornstarch mixed with 1 tbs water.

Stir in 1 tsp chili garlic sauce (or to taste), 1 tsp toasted sesame oil and 1 tsp rice wine or dry sherry (if using). Check final seasoning and adjust soy sauce, vinegar, or white pepper as needed.

Turn off heat. Stir in sliced green onion whites and reserve green tops for garnish.

Ladle soup into bowls and garnish with remaining green onion tops and an extra drizzle of sesame oil or a few drops of chili oil if desired. Serve immediately.

chicken or vegetable stock

soy sauce (light)

rice vinegar

dark soy sauce (optional, for color)

granulated sugar

white pepper (freshly ground preferred)

fresh ginger, julienned

shiitake mushrooms, stems removed and sliced thin (or mixed mushrooms)

bamboo shoots, julienned (canned, drained)

wood ear mushrooms (rehydrated), thinly sliced (optional)

carrot, julienned

green onions/scallions, thinly sliced (white and green separated)

pork tenderloin or chicken breast, very thinly sliced against the grain

firm tofu, cut into 1/2-inch matchsticks or small cubes

cornstarch

cold water (for slurry)

chili garlic sauce or sambal oelek

toasted sesame oil

rice wine or dry sherry (optional)

In a medium bowl combine ground pork (and chopped shrimp if using), finely sliced green onions, minced ginger and garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and 1 tsp cornstarch. Mix with a fork or chop with a spoon until the mixture is sticky and cohesive (about 1–2 minutes). Chill 10 minutes if time allows to firm up.

Make filling

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center of each wrapper. Moisten the wrapper edges with a little water. Fold: for square wrappers fold into a triangle pressing edges to seal; bring two opposite corners together and seal with water for a classic wonton shape. For round wrappers, fold in half into a semicircle then bring corners together. Ensure seams are well sealed to prevent opening during cooking. Repeat until all filling is used (about 24 wontons).

Assemble wontons

In a large pot (4–5 quart) combine 6 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium-high heat. Add 1 tablespoon light soy sauce, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning—broth should be lightly seasoned and comforting, not too salty.

Prepare broth

When broth is gently simmering, carefully add assembled wontons in batches (do not overcrowd). Stir gently to prevent sticking. Wontons cook quickly: when they float and the filling is cooked through (about 3–4 minutes per batch), gently remove with a slotted spoon into a bowl or leave them in the pot if space allows.

Cook wontons

If you want a slightly silkier broth, mix 2 tsp cornstarch with 2 tsp cold water to make a smooth slurry. Stir the simmering broth, then slowly pour in the slurry while stirring. Let simmer 1 minute to thicken slightly.

Thicken broth slightly (optional)

Reduce heat so broth is just at a very gentle simmer. Beat 3 eggs in a small bowl. Using a fork or chopsticks, slowly drizzle the beaten eggs into the simmering broth in a thin steady stream while stirring the broth in one direction to create thin ribbons. Turn off heat after egg is cooked through (30–60 seconds). Stir in 1 tsp sesame oil.

Create egg ribbons

Ladle wontons and broth into individual bowls. Spoon some of the egg ribbons evenly over each bowl. Garnish with thinly sliced green onions, cilantro if using, a small pinch of white or black pepper and a drizzle of chili oil if desired. Serve immediately.

Storage: leftover broth (without wontons) can be refrigerated up to 3 days; assembled uncooked wontons can be frozen on a tray then transferred to a bag for up to 1 month.

ground pork (or ground chicken)

shrimp, peeled, finely chopped (optional)

green onions, finely sliced

fresh ginger, minced

soy sauce

Shaoxing wine (or dry sherry)

white pepper

wonton wrappers (round or square)

chicken stock (low-sodium preferred)

eggs, beaten

cornstarch slurry (cornstarch + water)

green onions, thinly sliced

fresh cilantro (optional), chopped

white pepper or ground black pepper

chili oil (optional)

Peel and thinly slice or lightly smash the ginger. In a medium stockpot, combine chicken broth, 1 cup water, sliced/smashed ginger, and smashed garlic cloves. Bring to a gentle simmer over medium heat.

Prepare aromatics and broth

Once simmering, add light soy sauce, rice vinegar, sesame oil, 1 tsp ground white pepper, and 1/2 tsp salt. Taste and adjust seasoning gently — remember the eggs will mellow flavors.

Season broth

Lower heat to maintain a very gentle simmer. Let the broth simmer for 6–8 minutes so the ginger and garlic infuse the liquid.

Simmer

In a small bowl, whisk 2 tsp cornstarch with 2 tbs cold water until smooth and no lumps remain. Set aside.

Make cornstarch slurry

Crack 3 large eggs into a bowl, add 1 tbs cold water, and beat until just combined and slightly frothy. This helps create thin, delicate strands.

Prepare eggs

With the broth at a gentle simmer, stir the cornstarch slurry once more and slowly pour it into the pot while stirring the broth in one direction. Continue simmering for 1 minute; the broth should slightly thicken and become glossy.

Thicken broth

Reduce heat so the liquid is at a very gentle simmer (not boiling). Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs in a thin stream, moving across the surface. For finer strands, drizzle continuously; for ribbons, pour in larger streams. After each pass, stir the broth gently in one direction with a fork to create silky egg ribbons. Let the eggs set for 10–15 seconds before stirring again.

Use a slotted spoon to fish out the ginger slices and any large pieces of garlic if desired. Taste and adjust seasoning with additional salt or white pepper as needed.

Remove aromatics & adjust

Ladle the hot soup into bowls. Drizzle 1/2 tsp toasted sesame oil over the top of the batch (or 1/8 tsp per bowl). Sprinkle sliced scallions and cilantro if using. Serve immediately.