There’s something undeniably captivating about a Chinese soup that balances richness, umami, and heat—all in a single bowl. Golden soup with shaved beef achieves exactly that.
With a silky broth kissed by pumpkin and chili oil, tender enoki mushrooms, and slices of marbled beef so thin they melt as they’re added to the pot, this food moment is both comforting and bold.
It’s the kind of dish that earns a spot on the short list of go-to recipes for dinner parties, cozy nights in, or anytime flavor takes priority.
The Unexpected Twist That Makes This Soup Golden
Despite the name, the golden color doesn’t come from turmeric or curry powder like in many other recipes.
Instead, the rich hue is delivered by a small amount of pumpkin puree—just enough to tint the broth without overpowering it. The result is a subtle earthiness that complements the deep, savory tones from beef, garlic, and stock.
Adding to the intrigue is the yellow lantern chili sauce, which provides heat that’s fragrant and sharp without burning out the rest of the flavors. This chili sauce is a staple in many Chinese recipes for a reason.
It holds up beautifully against vinegar and Shaoxing wine while rounding out the soup’s punchy character.
Why This Chinese Soup Works for Every Skill Level
One of the most approachable things about this recipe is how quickly it comes together. With a bit of prep, the dish cooks in under 30 minutes.
There’s no long-simmering broth, no time-consuming marinade, and no need for hard-to-find ingredients beyond a trip to a good Asian market or international grocery store.
The technique is also straightforward: par-cook mushrooms, briefly poach the beef, and stir-fry aromatics with oil before layering everything together in a deep bowl.
Even the final flourish—a sizzling pour of garlic-chili oil over the top—feels like a chef-level move without the pressure.
It’s an ideal starter soup for someone just getting into Chinese food and a satisfying return for those more experienced with wok-based recipes.
Ingredients That Build Complexity Fast
This golden soup hits a complexity usually reserved for much more involved dishes, thanks to a few essential ingredients. Enoki mushrooms lend a mild, springy bite that absorbs the flavor-packed broth.
Shaved beef, selected for its marbling, cooks in mere seconds while remaining tender.
Shaoxing wine adds depth, much like dry sherry or rice wine might in other cuisines, while white vinegar balances everything out with a bright pop. A touch of sugar softens the spice, and the scallions and garlic sharpen it right back up.
Nothing is wasted. Everything is layered intentionally—from the base to the flash-fried chili oil that crowns the bowl just before serving.
Customization Options & Quick Swaps
This recipe offers room to make it your own without losing what makes it special. Want to make it meatless? Sub in tofu sheets or oyster mushrooms instead of beef.
Looking for a low-carb version? Skip the sugar and serve it with shirataki noodles instead of rice or bread.
Peppers can be swapped out depending on availability and heat preference—Anaheim peppers give a mild sweetness, while red Thai chilies will turn up the fire.
The pumpkin can be replaced with kabocha squash puree or omitted for a clearer broth.
For a heartier variation, try adding a few spoonfuls of cooked jasmine rice at the bottom of the bowl before ladling the soup over top. This is especially good for lunch prep or post-dinner leftovers.
Serving & Pairing Ideas
Golden soup with shaved beef deserves a minimalist backdrop that lets it shine. A simple side of steamed bok choy or baby spinach dressed in sesame oil works beautifully.
If a starch is needed, try Chinese steamed buns or even just a bowl of plain white rice to balance out the broth’s boldness.
For gatherings, this soup becomes the highlight when served in smaller bowls as a starter. It stuns visually and hits with flavor from the first spoonful.
For solo dinners, it delivers satisfaction without requiring hours in the kitchen.
This is not just another soup—it’s an elevated, weeknight-friendly dish that showcases the beauty of Chinese food at its most refined yet accessible. Add it to the dinner rotation and prepare for repeat requests.
Chinese Golden Soup Recipe with Shaved Beef
Equipment
- Wok or deep heatproof bowl
- Fine mesh strainer
- Small saucepan (optional for finishing oil)
Ingredients
- 14 ounces fresh enoki mushrooms roots trimmed and torn into bite-sized pieces
- 2 tablespoons Shaoxing wine
- 1 pound very thinly shaved fatty beef slices separated
- 4 tablespoons neutral oil
- 3 ⅛-inch thick slices fresh ginger, julienned
- 6 large garlic cloves finely chopped
- 1 to 2 tablespoons yellow lantern chili sauce
- ¼ cup fresh or canned unsweetened pumpkin purée
- 4 cups low-sodium chicken stock or Chicken & Pork Stock
- ¼ cup white vinegar
- ¾ teaspoon sugar
- Fine sea salt to taste
- 2 long hot red or green peppers or Anaheim peppers, roughly chopped
- 1 scallion white and green parts finely chopped
Instructions
- Bring a large pot of water to a boil. Add the enoki mushrooms and cook for about 30 seconds. Drain and rinse them under cool water, then place them at the bottom of a wide serving bowl.
- Refill the pot with fresh water and bring it back to a boil. Add 1 tablespoon of Shaoxing wine and the beef slices. Blanch the beef for about 20 seconds until just cooked. Remove with a strainer and layer on top of the enoki mushrooms in the serving bowl.
- In a clean wok over medium-low heat, heat 2 tablespoons of oil. Once hot, add the julienned ginger and two-thirds of the garlic. Stir-fry for 1 minute. Stir in the yellow lantern chili sauce and pumpkin purée, cooking for 2 minutes to release their flavors.
- Add the remaining tablespoon of Shaoxing wine, followed by the chicken stock. Stir in the vinegar, sugar, and salt. Let the broth simmer for 3 more minutes to fully develop the taste.
- Carefully pour the broth through a fine-mesh strainer directly into the serving bowl over the beef and mushrooms. Discard solids from the strainer.
- Sprinkle the chopped peppers, scallion, and remaining minced garlic on top of the soup.
- For an aromatic finish, heat the remaining 2 tablespoons of oil in a small saucepan until very hot. Pour the hot oil over the garnishes in the bowl — this will bring out an irresistible aroma.
Notes
- If you prefer a milder flavor, start with 1 tablespoon of chili sauce and adjust to taste.
- For ideal shaved beef, look in the freezer section for thinly sliced beef used in hot pot.
- The pumpkin purée adds a subtle sweetness and vibrant color without overpowering the other flavors.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.