15+ ways to cook delicious chive soup, easy to make at home

Chive soup is a rustic, refreshing and nutritious dish, loved by many Vietnamese families thanks to its mild flavor, easy to eat and easy to prepare. With fresh chives, you can combine them with chicken eggs, tofu, pig’s blood, minced meat, bean sprouts or tomatoes to create many different chive soups, both delicious and good for your health. Discover 15+ with Kamereo now how to cook chives soup below to refresh your family menu every day!

Bean sprouts, chives and tofu soup

Bean sprouts and tofu soup is a light dish, easy to cook but brings a natural sweet taste. The combination of the soft fatty taste of tofu, the crunchiness of bean sprouts and the characteristic aroma of chives makes the soup attractive, suitable for hot days or light meals.

Ingredient

• Soft tofu: 2 pieces
• Bean sprouts: 150g
• Chives: 50g
• Shallots: 2 bulbs (minced)
• Bone broth or water: 1 liter
• Seasoning: Salt, seasoning powder, MSG, ground pepper, cooking oil

Choose ingredients to prepare bean sprouts and tofu soup at Kamereo:

How to do it

• Prepare ingredients: Wash bean sprouts and chives, drain. Cut chives into 4-5cm long pieces. Cut tofu into bite-sized cubes, being careful not to crush them. Peel and mince garlic, then sauté until fragrant.
• Fry garlic and cook broth: Place the pot on the stove, add cooking oil, heat it up, then add minced garlic and sauté until fragrant. Then, pour about 500ml of filtered water into the pot and bring to a boil. When the water boils, season with 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1 teaspoon of fish sauce to taste.
• Add tofu and bean sprouts and cook: Gently add the tofu into the pot first, cook for about 2 minutes so that the tofu absorbs the seasoning without breaking. Next, add the bean sprouts and cook for 1 minute until the sprouts are just cooked, keeping their crunchiness.
• Add chives and finish the dish: Finally, add chives, stir gently and turn off the heat immediately to retain the green color and characteristic aroma. Sprinkle with some ground pepper to enhance the flavor.

The finished bean sprouts, chives, and tofu soup will have a natural sweetness, the mild chives flavor blending with the soft, fatty taste of tofu. Serve hot with white rice, especially on tired days, to help the body to be purified and feel more comfortable.

Egg and leek soup

Egg and chive soup is a simple but extremely nutritious dish, loved by many families thanks to its sweet, easy-to-eat flavor and rich nutrients. The combination of soft chicken eggs and fragrant chives creates a delicious and healthy soup, especially helping to increase resistance and aid digestion.

Ingredient

• Chicken eggs: 2 eggs
• Chives: 100g (choose young, fresh green chives, not bruised or wilted)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon
• Seasoning: Salt, seasoning powder, fish sauce, ground pepper

Choose ingredients to prepare egg and chive soup at Kamereo:

How to do it

• Prepare ingredients: Wash chives, cut into 4-5 cm pieces, drain. Crack eggs into a bowl, beat lightly with chopsticks until egg whites and yolks blend. Peel and mince shallots.
• Fry onions and cook broth: Place the pot on the stove, add cooking oil, heat it up and fry the shallots until golden brown. This step helps the soup to have an attractive aroma and creates a richer flavor. Add about 600ml of filtered water (or bone broth if you want the soup to be naturally sweet) to the pot and bring to a boil. When the water boils, season with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder and 1/2 teaspoon of fish sauce to taste.
• Add eggs and chives to the pot: When the water is boiling, slowly pour the eggs into the pot, stirring gently in a circular motion to create beautiful egg patterns. Then, add the chives, stir gently and turn off the heat immediately to preserve the green color and characteristic aroma of the chives.
• Finish and enjoy: Ladle the soup into a bowl, sprinkle some ground pepper on top to enhance the flavor. A standard egg and chive soup will have golden eggs floating in clear broth, fresh green chives, a mild aroma, a sweet taste and a slight fat from the eggs.

This soup is very suitable to be eaten hot with white rice, especially in the morning or on tired days, helping to supplement protein, vitamin A and fiber, supporting increased resistance and improving digestion effectively.

Tomato and chive soup

Tomato and chive soup is a light dish, easy to cook but has a rich flavor and eye-catching color. The combination of the mild sourness of tomatoes and the gentle aroma of chives creates a refreshing soup, helps stimulate the taste buds and is very suitable for hot days or when you want a lighter meal.

Ingredient

• Chives: 100g (choose young, fresh green chives)
• Tomatoes: 2 (ripe, bright red)
• Garlic: 2 cloves (minced)
• Purple onion: 1 bulb (finely chopped)
• Cooking oil: 1 tablespoon
• Seasoning: Salt, seasoning powder, fish sauce, ground pepper

Choose ingredients to prepare tomato chive soup at Kamereo:

How to do it

• Prepare ingredients: Pick off the wilted leaves of the chives, wash them and cut them into 4-5 cm long pieces. Wash the tomatoes and cut them into wedges. Peel and chop the garlic and shallots and sauté until fragrant.
• Sauteed tomatoes for color: Place the pot on the stove, add cooking oil, heat it up and sauté the shallots and minced garlic. Then add the tomatoes and stir-fry until soft and red. Add 1/2 teaspoon of salt to help the tomatoes cook faster.
• Cook the soup: Pour about 600ml of filtered water into the pot and bring to a boil. When the water boils, add 1 teaspoon of seasoning powder, 1/2 teaspoon of sugar and 1 teaspoon of fish sauce to taste.
• Add chives and finish the dish: When the soup is boiling and the tomatoes are slightly melted, add the chives, stir gently and turn off the heat immediately to keep the chives fresh and not too strong. Ladle the soup into a bowl, sprinkle some ground pepper to enhance the flavor. A standard tomato chive soup will have the bright red color of the tomatoes mixed with the green color of the chives, a sweet and sour broth and a pleasant natural aroma.

Leek soup with meat

Leek and meat soup is a rustic, nutritious dish that is easy to make at home. The sweetness of the broth combined with the characteristic aroma of chives and soft, fatty minced meat creates a rich, warming soup, suitable for both adults and children. This dish also helps to cool down, relieve colds and replenish energy for the body.

Ingredient

• Minced pork: 150g (choose lean shoulder or flank meat for naturally sweet and fatty soup)
• Chives: 100g (wash, cut into 4-5 cm pieces)
• Purple onion: 1 bulb (chopped)
• Cooking oil and spices to taste

Choose ingredients to prepare chives soup with meat at Kamereo:

How to do it

• Prepare ingredients: Wash chives, drain and cut into bite-sized pieces. Wash pork, mince or puree as desired. Peel and mince shallots to add fragrance when stir-frying the meat.
• Stir-fried minced meat: Place the pot on the stove, add cooking oil and heat, add minced shallots and sauté until fragrant. Then, add minced meat and stir-fry until cooked, season with 1/2 teaspoon salt and 1 teaspoon seasoning powder to let the meat absorb the flavor. When the meat turns opaque white and fragrant, turn off the stove.
• Cook the soup: Add about 600ml of water to the pot and bring to a boil. When the water boils, add the stir-fried minced meat to the pot and stir well to dissolve the meat in the broth. Skim off the foam frequently to keep the broth clear and beautiful.
• Add chives and season to taste: When the meat is tender, add the chives to the pot, stir gently and season to taste with 1 teaspoon of fish sauce and a little ground pepper. Turn off the stove immediately to keep the fresh green color and characteristic aroma of the chives. Ladle the soup into a bowl, sprinkle a little ground pepper on top. A delicious standard chives soup with meat will have clear water, minced meat soaked in spices, fresh green chives and a mild aroma.

Chives soup with mushrooms

Chives and mushroom soup is a light, bland dish but extremely nutritious, suitable for vegetarians or those who want to detoxify their bodies. The combination of fragrant chives and naturally sweet fresh mushrooms creates a refreshing, easy-to-eat and very healthy soup, especially on hot days.

Ingredient

• Chives: 100g (choose young, fresh, green chives, not bruised or wilted)
• Straw mushrooms or enoki mushrooms: 150g (depending on preference)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon
• Seasoning: Salt, vegetarian (or salty) seasoning, vegetarian fish sauce, ground pepper

Choose ingredients to prepare chives soup with mushrooms at Kamereo:

How to do it

• Prepare ingredients: Wash chives, cut into 4-5 cm long pieces. Cut off the roots of straw mushrooms, wash, soak in diluted salt water for 5 minutes then take out and drain. If using enoki mushrooms, cut off the roots, gently separate each bunch. Peel and chop shallots and sauté until fragrant.
• Saute mushrooms: Place the pot on the stove, add cooking oil, heat it up and sauté the shallots. Next, add the mushrooms and stir-fry for about 2-3 minutes until the mushrooms are firm and fragrant. Season with 1/2 teaspoon salt and 1/2 teaspoon seasoning powder to let the mushrooms absorb the flavor.
• Cook the soup: Add about 600ml of filtered water (or vegetable broth) to the pot and bring to a boil. When the water boils, skim off any foam to keep the broth clear. Continue cooking for another 5 minutes to soften the mushrooms and release their natural sweetness.
• Add chives and finish the dish: When the mushrooms are cooked, add the chives, stir gently and turn off the heat immediately to keep the green color and the mild flavor of the chives from being too strong. Season to taste, you can add a little ground pepper to enhance the aroma.

Chives soup with mussels

Chives and mussel soup is a rustic, refreshing dish with the natural sweetness of mussel meat and the mild aroma of chives. This soup is not only delicious but also helps to cool down, detoxify and provide many minerals that are beneficial to health. This is an ideal choice for light, frugal meals that are still nutritious.

Ingredient

• Fresh mussels: 300g (or 150g pre-shelled mussel meat)
• Chives: 100g (choose young, fresh green chives)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon
• Filtered water or mussel broth: 600ml
• Seasoning: Salt, fish sauce, seasoning powder, ground pepper

How to do it

• Prepare mussels and ingredients: If using fresh mussels, soak them in diluted salt water with a few slices of chili for about 1-2 hours to release all the sand, then rinse. Put the mussels in a pot to boil with a little water. When the mussels open, turn off the heat and filter the meat and the broth separately. Wash the chives and cut them into 4-5 cm pieces. Peel and mince the shallots.
• Stir-fried mussel meat: Place the pot on the stove, add cooking oil and heat, sauté the shallots. Add the mussels and stir-fry quickly for 2-3 minutes, season with 1/2 teaspoon salt and 1 teaspoon seasoning powder. Stir-fry until the mussels are firm and fragrant, then turn off the heat.
• Cook the soup: Add filtered water or reserved mussel broth to the pot and bring to a boil. When the water boils, add the stir-fried mussels and cook for another 3-4 minutes. Skim off the foam to keep the broth clear and naturally sweet.
• Add chives and finish the dish: When the mussels are soft and the broth is boiling, add the chives, stir gently and turn off the heat immediately to preserve the green color and characteristic aroma of the chives. Season to taste with a little fish sauce and ground pepper.

Chives soup with clams

Chives and clam soup is a refreshing dish, with the natural sweetness of fresh clams combined with the mild aroma of chives. The soup is not only easy to cook but also helps cool down, purify the body and replenish minerals, very suitable for family meals on hot days.

Ingredient

• Fresh clams: 500g (choose live ones with tightly closed shells)
• Chives: 100g (young chives, fresh green, not bruised or wilted)
• Shallots: 2 bulbs (minced)
• Fresh ginger: 3 slices (to remove fishy smell)
• Cooking oil and necessary spices

Choose ingredients to prepare chives soup with clams at Kamereo:

How to do it

• Prepare ingredients: Soak the clams in diluted salt water with a few slices of chili for about 1-2 hours to release all the sand, then wash them. Wash the chives and cut them into 4-5 cm long pieces. Peel and mince the shallots, and peel and crush the ginger.
• Boil clams to get sweet water: Add clams and a few slices of ginger to the pot, cover with water, boil until clams open, then turn off the heat. Remove clams, separate the meat, filter the water through a sieve to remove sand, and keep the clear water for the broth.
• Stir-fry clam meat: Place the pot on the stove, add cooking oil, sauté the shallots. Add the clams and stir-fry quickly for 1-2 minutes, season with 1/2 teaspoon of salt and 1 teaspoon of seasoning powder to let the clams absorb the spices. Stir-fry until the clams are firm and fragrant, then turn off the stove.
• Cook soup: Add the clam broth to the pot and bring to a boil. Once the water boils, add the stir-fried clam meat, stir gently and cook for about 3 minutes. Skim off the foam frequently to keep the broth clear and retain the natural sweetness of the seafood.
• Add chives and finish the dish: When the soup is boiling, add the chives, stir gently and turn off the heat immediately to keep the green color and mild aroma. Season with fish sauce and ground pepper to taste. Ladle the soup into a bowl, sprinkle some ground pepper or fried onions on top if you like. A standard clam and chive soup has clear water, the sweetness of the clams, fresh green chives and a gentle aroma.

Chives soup cooked with pig’s blood

Leek soup cooked with pig’s blood is a rustic dish, easy to cook and has a refreshing, light taste. The combination of fatty, soft pig’s blood, fragrant leeks and naturally sweet broth creates an attractive, nutritious dish that is very suitable for cleansing the body.

Ingredient

• Pig blood: 300g (choose fresh blood, no holes, natural dark red color)
• Chives: 100g (young chives, fresh green, not bruised or wilted)
• Shallots: 2 bulbs (minced)
• Fresh ginger: 2 slices (to remove fishy smell)
• Cooking oil and other spices

How to do it

• Prepare ingredients: Wash the pig’s blood gently with diluted salt water, then cut into bite-sized squares. Put the blood in a pot of boiling water, boil for 3 minutes to remove the odor, then remove and drain. Wash the chives, cut into 4-5 cm pieces. Peel and mince the shallots; peel and crush the ginger.
• Fry onions and cook broth: Place the pot on the stove, add cooking oil, heat it up and saute the shallots. Then add about 600ml of water to the pot, add a few slices of ginger to remove the smell. When the water boils, add 1 teaspoon of seasoning powder, 1/2 teaspoon of salt and 1 teaspoon of fish sauce.
• Add blood and cook: When the broth boils, gently add the pig’s blood into the pot and cook for about 5 minutes until the blood is cooked through. During the cooking process, skim off the foam frequently to keep the broth clear and beautiful.
• Add chives and finish the dish: When the blood is soft, add the chives, stir gently and turn off the heat immediately to keep the green color and natural aroma. Season to taste, you can sprinkle a little ground pepper to enhance the flavor.

Chives soup with fish cakes

Chive soup cooked with fish cakes is a simple but delicious and nutritious dish, especially suitable for family meals on busy days. The combination of delicious chewy fish cakes and fragrant green chives brings a refreshing, attractive, easy-to-eat and not boring soup.

Ingredient

• Catfish cake (or mackerel cake, basa fish cake): 200g
• Chives: 100g (young, fresh green chives)
• Tomato: 1 (increases the sour taste, helps the soup color look better – optional)
• Purple onion: 1 bulb (minced)

How to do it

• Prepare ingredients: Remove the old leaves from the chives, wash them and cut them into 4-5 cm pieces. Wash the tomatoes and cut them into wedges. Peel the shallots and chop them finely. If you use fresh fish cakes, you can roll them into small balls or flatten them so that when cooked, the fish cakes will be chewier and more appealing.
• Stir-fry to create flavor: Place the pot on the stove, add cooking oil and heat, saute the shallots. If using tomatoes, stir-fry them briefly to create a light sour taste and to give the soup a nice color.
• Cook the broth: Pour about 600ml of filtered water into the pot, add crushed ginger slices to remove the fishy smell of the fish cake. When the water boils, season with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt and 1 teaspoon of fish sauce to taste.
• Put the fish cake in to cook: Drop the fish balls into the pot of boiling water one by one, cook for about 5-7 minutes until the fish balls float to the surface. Skim off any foam to keep the broth clear.
• Add chives and finish the dish: When the fish cakes are cooked, add chives, stir gently and turn off the heat immediately to keep the green color and mild aroma. Season one last time to taste, you can add a little ground pepper to make the dish more flavorful.

Leek and squash soup

Luffa and chive soup is a refreshing, rustic dish that is very easy to make. The combination of sweet luffa, fragrant chives and clear, naturally sweet broth brings a feeling of lightness and comfort. This dish is not only delicious but also has the effect of cooling the body, cooling the liver and aiding digestion, very suitable for hot days.

Ingredient

• Winter melon: 1 fruit (about 250g, choose young fruit, green skin, few seeds)
• Chives: 100g (choose young, fresh green chives, not wilted)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon and other spices

Choose ingredients to prepare leek and squash soup at Kamereo:

How to do it

• Prepare ingredients: Peel the squash, wash it, and cut it into 1cm thick diagonal slices. Remove the old parts of the chives, wash them, and cut them into 4-5cm pieces. Peel the shallots, chop them finely, and sauté until fragrant.
• Cook the soup: Place the pot on the stove, add cooking oil and heat it up, then sauté the shallots. If you want the soup to be sweeter, you can add a little minced meat and stir-fry until the meat is firm. Add about 600ml of water to the pot and bring to a boil. When the water boils, add the squash and cook for about 3-5 minutes until the squash is just cooked, slightly soft but still retains its bright green color.
• Add chives and season to taste: When the squash is cooked, add chives to the pot, stir gently and turn off the heat immediately to retain the aroma and natural green color. Season with 1 teaspoon of seasoning powder and 1 teaspoon of fish sauce to taste.
• Presentation and enjoyment: Ladle the soup into bowls, sprinkle some ground pepper if you like. A standard squash and chive soup will have clear broth, the sweetness of the squash combined with the mild aroma of chives.

Leek soup with dried shrimp

Dried shrimp and chive soup is a refreshing, naturally sweet and nutritious soup, with a familiar rustic flavor of Vietnamese cuisine. The rich sweetness from dried shrimp, combined with the mild aroma of chives, creates an attractive, easy-to-eat soup, very suitable for family meals, especially on busy days.

Ingredient

• Dried shrimp: 30-40g (choose small, fragrant, dry, not moldy shrimp)
• Chives: 100g (young chives, fresh green, not bruised or wilted)
• Shallots: 2 bulbs (minced)
• Cooking oil and spices

How to do it

• Prepare ingredients: Wash the dried shrimp, soak in warm water for about 10-15 minutes to soften, then remove and drain. Wash the chives, cut into 4-5 cm long pieces. Peel the shallots, chop finely and fry until fragrant.
• Stir-fry dried shrimp to create flavor: Place the pot on the stove, add cooking oil, saute the shallots. When the shallots are fragrant, add the dried shrimp and stir-fry quickly for 2-3 minutes until the shrimp is firm and has a characteristic aroma. Season with 1/2 teaspoon of seasoning powder to let the shrimp absorb the spices.
• Cook the soup: Pour about 600ml of filtered water into the pot and bring to a boil. When the water boils, skim off any foam to keep the broth clear. Cook for another 5-7 minutes to let the sweetness from the dried shrimp seep into the broth.
• Add chives and finish the dish: When the broth boils evenly and the shrimp is soft, add the chives, stir gently and turn off the heat immediately to keep the fresh green color and mild aroma. Season with fish sauce, salt or seasoning powder to taste.

Vegetarian chive soup

Vegetarian leek soup is a pure, light and easy-to-make dish, bringing the natural sweetness of vegetables and the characteristic aroma of leek leaves. The soup not only helps purify the body, cool down but also adds many necessary vitamins and minerals, suitable for vegetarians or days when you want to “detox” your body.

Ingredient

• Chives: 100g (young chives, fresh green, not bruised or wilted)
• Soft tofu or fried tofu: 1 piece (about 150g)
• Straw mushrooms or enoki mushrooms: 100g
• Carrot: 1/2 (creates natural sweetness for the broth)
• Shallots: 1 small plant (replace shallots in vegetarian dishes)
• Cooking oil and spices

Choose ingredients to prepare vegetarian chive soup at Kamereo:

How to do it

• Prepare ingredients: Wash chives, cut into 4-5 cm pieces. Cut tofu into bite-sized cubes. Wash mushrooms, remove stems, and drain. Peel carrots, thinly slice. Wash shallots, chop the white part to sauté, and cook the green part with the soup.
• Fragrant fried shallots: Place the pot on the stove, add cooking oil, heat it up then add the shallots and saute until fragrant. When fragrant, add carrots and mushrooms and stir-fry for 2-3 minutes to enhance the natural sweetness.
• Cook vegetarian soup: Add about 700ml of filtered water (or vegetable broth) to the pot and bring to a boil. When the water boils, add 1 teaspoon of salt, 1 teaspoon of vegetarian seasoning and 1 teaspoon of soy sauce. Cook for 5 minutes to let the ingredients blend into the broth.
• Add tofu and chives: Add the tofu to the pot and cook for another 2 minutes to absorb the flavor. Finally, add the chives and the green part of the leeks, stir gently and turn off the heat immediately to preserve the green color and natural aroma of the chives.
• Presentation and enjoyment: Ladle the soup into bowls, sprinkle some ground pepper if desired. A standard vegetarian leek soup has clear broth, green leek, soft and fatty mushrooms and tofu, a sweet and mild aroma.

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Summary

How to cook chives soup not only is simple, it also brings many health benefits thanks to its refreshing taste, easy to eat and rich in nutrients. From tofu and chive soup, bean sprout soup, to egg and chive soup, each dish brings a light, delicious feeling to family meals. To keep the soup fresh and safe, choose to buy fresh, clean chives at a good wholesale price at Kamereo.vn, a reputable food supply platform for F&B businesses. Visit kamereo.vn now to order quickly, with full VAT and home delivery!