Eight Treasure Soup

The Eight treasure soup is a regular item on our order menu at our favourite Chinese restaurant in Gurgaon. Last week sipping on the warm delicious soup for lunch after a movie, I said to myself, it would be a good idea to make it at home. Winter naturally is the best time to prepare and have soup. The number Eight is considered lucky in China and this soup is made for special occasions. I have provided the recipe for the non-vegetarian version of the soup using chicken powder and chicken mince but vegetarians can do away with them with more variety of vegetables apart from the ones already mentioned in the recipe (like broccoli, Baby corn, snow peas, french beans) and vegetables stock.
Chicken stock is a good substitute for the chicken powder if don’t have it handy. At the end don’t miss adding the sesame oil. It lends an authentic flavour to the soup. The best part is this soup is, it is easy to make and can be served along with any meal. It is not very spicy and therefore ideal for kids as well. If you are looking for a Chinese soup with a difference this festive season, look no further! Happy Fooding Around!!!

Eight Treasure Soup

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins


A Treasure from the Far East


1/3 rd cup Chicken Mince
2 Tbsp Carrots, diced into small cubes
2 Tbsp White Mushrooms, diced small
2 Tbsp Shiitake Mushrooms, diced small
2 Tbsp Corn Kernels
2 Tbsp Spring Onion, finely chopped
2 Tbsp Bamboo shoots ( Optional)
1 Tbsp Garlic, minced
4 cups of Water
1 Tbsp Chicken Broth Powder ( you may use freshly made stock instead if you don’t have ready access to the broth powder)
1/2 Tsp White Pepper Powder
1/2 Tsp Sugar
Salt to taste
2 Tsp Cornstarch mixed with 3 Tbsp water
1 Egg, beaten
1 Tbsp Sesame Oil

A couple of Almonds, peeled, sliced and toasted


1) Boil 4 cups water. Once the water starts boiling add the chicken mince. Add the carrots, white mushrooms, shiitake mushrooms, corn kernels, spring onion/scallions, minced garlic and bamboo shoots.

2) Cook for 1- 2 mins before adding the chicken broth powder, white pepper powder, sugar and salt to taste. Stir and combine well. Cook for another 3 – 4 mins.
3) Mix corn starch with 2-3 Tbsp water. Pour over and stir well. Bring to boil so that the soup consistency slightly thickens.
4) Pour 1 beaten into the soup stirring continuously. Lastly add 1 Tbsp of sesame oil before taking off the heat. Stir to mix evenly.
5) Pour into individual soup bowls, garnish with sliced toasted almonds and serve immediately.


I have used pak choy in the Eight Treasure as I love having some greens in my soup.


  • Serving Size: 3

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