Chinese ABC Soup (Tomato Carrot Potato)
Every Chinese household makes ABC soup(Tomato Carrot Potato Soup 蕃茄薯仔紅蘿蔔湯). It's the soup moms turn to when the weather shifts, when someone feels rundown, or when dinner needs to be easy but nourishing. This Chinese ABC soup recipe uses three simple vegetables: tomatoes, carrots, and potatoes. Some families add corn for sweetness. Others toss in celery for depth. The base stays the same. Here's what makes this soup different from the hundreds of recipes online. You can skip the pork completely and use cashews instead. They break down during cooking and create that silky, rich texture you'd normally get from hours of simmering bones. The result is a vegan ABC soup that satisfies without feeling light or lacking.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3-4 tomatoes, quartered (about 1 lb)
- 2 large carrots, peeled and cut into 1-inch rounds
- 1 large potato, peeled and cut into 1.5-inch chunks (Yukon gold or yellow potato)
- 1 ear of corn, cut into thirds (optional but recommended)
- 1 stalk celery, cut into 2-inch pieces (optional)
- 1 cup raw unsalted cashews
- 1 lb pork spare ribs or soup bones (blanched)
- OR 1 lb chicken drumsticks (blanched)
- 2 L (8 cups) filtered cold water (use 7 cups for Instant Pot)
- 3-4 thin slices fresh ginger
- 1 whole onion, peeled (optional)
- Sea salt to taste (start with ¼ tsp)
- ¼ cup raw coix seeds / Job's tears (do not use if pregnant)
- 2-3 red dates, pitted
- 2 tbsp goji berries (add last 20 minutes)
- 1 small piece dried tangerine peel
Instructions
- 1
Bring a separate pot of water to boil. Add pork bones or chicken and boil for 5 minutes. Drain completely, rinse under cold water, scrubbing off gray foam. Set aside.
- 2
In a large soup pot (4-quart minimum), add blanched bones (if using), potatoes, carrots, tomatoes, corn, celery, cashews (if vegan), ginger, and onion. Pour in 2 liters cold filtered water.
- 3
Bring to a vigorous rolling boil over high heat, uncovered. Skim foam from surface for 3-5 minutes until liquid looks clearer.
- 4
Reduce heat to lowest setting. Cover pot with lid slightly ajar (1-inch crack). Simmer gently for 1.5 to 2 hours. Liquid should reduce by about one-quarter.
- 5
If using, add goji berries in the last 20 minutes of cooking.
- 6
Turn off heat. Let rest 5 minutes. Taste and add sea salt to preference (start with ¼ tsp). The soup should taste naturally sweet, not heavily salted.
- 7
Ladle into bowls while warm. Include broth and solids (vegetables and meat). Serve 1.5-2 cups per person.
- 8
Same as stovetop method above.
- 9
For clearer broth, use "Sauté" function to blanch bones for 5 minutes, then drain, rinse pot, and proceed.
- 10
Add all ingredients (bones, vegetables, cashews, ginger, onion) to inner pot. Pour in 7 cups water (not 8, less evaporation).
- 11
Secure lid, valve to "Sealing." Set to High Pressure for 45 minutes.
- 12
When timer beeps, let pressure release naturally for 15 minutes. Then turn valve to "Venting" to release remaining pressure.
- 13
Open lid carefully. Taste broth, add salt as needed. Serve immediately.