bamboo shoot soup

This cozy Taiwanese bamboo shoot soup will instantly transport you to the kitchens of Taiwan. Each spoonful offers a delightful crunch and a subtly sweet note reminiscent of tender baby corn. It features fresh bamboo shoots, fall-off-the-bone pork ribs, and a simple clear broth from simmered pork ribs – it's light yet brimming with deep umami flavor.

Also called tek-sún thng in Taiwanese or zhúsǔn tāng (竹筍湯) in Mandarin, Chinese, this bamboo soup is commonly served in Taiwanese homes and restaurants! I grew up eating it in Taiwan, and now as a chef, I've tested and recreated the same flavors so you can easily make it at home. Plus, I also share the most detailed guide on bamboo shoots – where you can learn how to choose the best fresh bamboo and prep them for any dish!

With just a few simple steps, you'll be able to recreate this classic dish and master the art of cooking with bamboo like a pro.

📋 key ingredients

Some of the ingredients you need for this soup might not be readily available at most chain grocery stores. A local Taiwanese or Chinese grocery store will likely carry them. Since bamboo season can vary, I like to check online stores at 99 Ranch Market (which has a delivery app - iOS or Android) or Weee! (paid link) to see if they're available.

• fresh bamboo shoot - I prefer the 麻竹筍 (má zhúsǔn) variety, sometimes labeled as 'Taiwan bamboo shoots’ or 'sweet bamboo’ in US grocery stores. It's larger (which means less peeling), and it doesn't need to be boiled in water separately to reduce bitterness! However, you can also use either 綠竹筍 (lǜ zhúsǔn) aka green bamboo, or 孟宗筍 (mèngzōng sǔn) aka winter bamboo.
• pork ribs - most Asian grocery stores usually stock pork spare ribs that are already cut into 2-inch long individual pieces. This cut is ideal for soups like this and most Taiwanese dishes that use pork ribs.*
• fresh ginger - or frozen sliced ginger will work too.
• michiu - this is a Taiwanese rice cooking wine that balances the flavor of the pork and sweet bamboo. It's optional if you want to leave it out, but I highly recommend giving it a try.
• kosher salt - I use the Diamond Crystal brand kosher salt (*paid link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using sea salt, use half of the amount listed in the recipe.
• ground white pepper - doesn't have as much heat as black pepper, but adds a whisper of spice. Although we only use a gentle sprinkle, it's still an essential ingredient in many Taiwanese recipes.

*Note: If you don’t have access to a Taiwanese or local Asian grocery store to find already-cut pork spare ribs, you can ask a grocery store butcher to cut the bone-in spare ribs into shorter pieces (yes, even through the bones). From there, you can either ask them nicely to cut them into individual small rib pieces or easily do that at home.

See the recipe card for quantities.

🎍 different types of bamboo shoots

I’ve made this soup with ma bamboo, green bamboo, and winter bamboo, though I prefer using ma bamboo when they’re available!

Ma bamboo, aka Taiwan bamboo, is bigger, so there's less prep for the same amount of bamboo. They also tend to have less bitterness when raw, which is why you don’t need to simmer them in rice water before using them. That cuts down on a whole recipe step!

They can be found from April through October. Unlike a more commonly found smaller variety, green bamboo shoots, these ones can grow a lot taller. Large versions are even made into dried bamboo or used for their fiber, but the shoots are delicious in soups when harvested young when they’re only about 12 inches or 30cm long.

🛒 how to pick fresh bamboo

Since this soup is all about highlighting the flavors of bamboo, you'll want to use the freshest and highest-quality possible.

Below are my top tips for what to look for and what to avoid when picking fresh bamboo.

• look for golden yellow tips - this indicates that the bamboo shoot is still fresh and tender.
• wide and hydrated bottom - a good quality piece of bamboo has a nice conical shape, with a wider end that looks hydrated and feels firm to the touch. The color should be mostly white, but it's ok if there's a bit of yellowing. It's more difficult to find really fresh ones in US grocery stores, so oftentimes the bottoms may have a thin, dryer, and slightly yellow layer. You may need to use it sooner rather than later in those cases.
• avoid - tips that have turned green. This indicates the bamboo shoot has been exposed to too much sunlight, which can lead to it tasting more bitter. Also, avoid bamboo with a dry, cracked bottom (a sign that it might be too fibrous).

📖 substitutions & variations

• bamboo shoots -  I prefer ma bamboo (麻竹筍) aka ‘sweet bamboo’ or ‘Taiwan bamboo shoot’ for this recipe because they’re bigger, have less bitterness when raw, and require less prep for the same amount of bamboo. Luckily, it’s available to order online from Weee! when it’s in season between April and November. 
  • You can also use 綠竹筍 (lǜ zhúsǔn) aka green bamboo or 孟宗筍 (mèngzōng sǔn) aka winter bamboo, which is sometimes labeled as ‘bamboo shoot’ or ‘fresh bamboo.’
  • I’ve tested this recipe with all three types. Green bamboo and winter bamboo will require an extra prep step though – after peeling and cutting, you’ll want to simmer them in cold water with about ¼ cup of uncooked white rice for 20-25 minutes. Then, strain and add the bamboo to the soup in step 3.
• different protein - another version of this Taiwanese soup uses a whole silky chicken instead of pork ribs. You can also use bone-in chicken thighs, legs, and wings. The chicken soup version also includes 8-10 dried shiitake mushrooms and goji berries.
• vegan/vegetarian - Make this vegan or vegetarian by replacing the pork ribs with vegetarian 'chicken' or firm tofu and 2 teaspoons of a neutral flavor oil (peanut or canola oil). The addition of a little bit of oil will add to the mouthfeel of the soup. To add umami flavor to the stock, add about 15 dried shiitake mushrooms and mushroom seasoning. You can also season individual bowls with a sprinkle of MSG to taste.
• This recipe also works really well in a Tatung cooker 大同鍋. The cook time will be longer, but you get to set it and forget it using your Tatung!

Now we are going to chop up the top section of the bamboo shoot.

Use your knife to cut the very tip of the shoot off and set it aside for now.

Place the flat end on the cutting board, and cut the bamboo lengthwise into ½-inch wide pieces.

Then cut the long, thinner part of the tip into 2-inch long pieces.

Slice the thicker pieces in half lengthwise.

Finally, peel open the top layers to reveal the parts that are flexible and tender.

Sometimes this portion is completely discarded, but I like to use as much of the vegetable as possible (especially with my experience from cooking for Chan meditation retreats where no food is wasted).

Cut the bottom of the thin layers into 1-inch wide pieces. The tender layers should be easy to slice through. Once you feel any resistance when cutting, discard those layers.

Stack the cut sections,...

then cut into 1-inch wide pieces.

cooking the bamboo shoot soup

Prep work is done! The final step is to add these ingredients to a large (4-quart) saucepan or Dutch oven to simmer. If you're looking to make this in your Tatung cooker, see the special instructions below.

Transfer the blanched pork ribs to the pot.

Then add the cut bamboo, ginger slices, 2 tablespoons michiu (if using), ½ teaspoon Diamond Crystal kosher salt or 1 teaspoon if not using michiu (*use half the amount if using sea salt), and optional 1 light sprinkle of ground white pepper to the pot.

Add cold water until the ingredients are fully submerged (about 2 quarts).

Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for 40 minutes.

Ladle the hot soup into large bowls, making sure to get plenty of pork and pieces of bamboo. Serve while hot with your meal or simply with a side of rice or noodles.

The pork ribs are traditionally served bone-in. For a kid-friendly version, remove the ribs from the soup with tongs, allow them to cool enough to handle safely, and then wear kitchen-safe gloves to easily slide the meat off the bone.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

The equipment used to make this recipe includes staple kitchen tools for the most part. I typically use a 4-quart Dutch oven (*paid affiliate link) when I cook this recipe on the stovetop, but I'm also including a Tatung Cooker (*paid affiliate link) if you'd like to try that method.

• cutting board (paid affiliate link) - I like to use a sturdy one when cutting bamboo
• small hot pot strainer (paid affiliate link) - optional but useful for skimming off any foam or particles on the surface of the soup during the simmering process
• vegetable cleaver (#4 – 7.75″ length x 3″ wide size) - ideal for peeling and slicing bamboo shoots with ease, or use a sharp chefs knife (paid affiliate link)

❄️ storage

This soup tastes even better reheated! It can be made one day ahead of time – transfer to containers with covers and allow it to properly cool before storing in the refrigerator.

Microwave or steam in your Tatung cooker to reheat. Make sure the ingredients are still fully submerged in the soup when reheating so the pork ribs stay moist and tender (you can top it off with a little bit of clean water too).

🍲 more cozy recipes

Here are more Taiwanese and East Asian cozy soups to try.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

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bamboo shoot soup

This cozy Taiwanese bamboo shoot soup will instantly transport you to the kitchens of Taiwan. Each spoonful offers a delightful crunch and a subtly sweet note reminiscent of tender baby corn. It features fresh bamboo shoots, fall-off-the-bone pork ribs, and a simple clear broth from simmered pork ribs – it's light yet brimming with deep umami flavor.

prep time10 minutes mins

cook time40 minutes mins

total time50 minutes mins

servings: 6 servings (2 ½ cups each)

author: cindy chou

cook modePrevent your screen from going dark.

ingredients

• ▢ 1 pound bone-in pork spare ribs, cut into individual ribs or buy already cut pieces (see note)
• ▢ 3 ½ quarts cold water, divided
• ▢ 2 ½ pound fresh bamboo shoot, Taiwan or ‘ma bamboo’ preferred (麻竹筍), peeled, about 1 ½ pounds after peeling (substitute with ‘green bamboo shoot’ - see note)
• ▢ 1- inch piece ginger, thinly sliced at an angle
• ▢ 2 tablespoons michiu, Taiwanese rice cooking wine, optional
• ▢ ½ teaspoon Diamond Crystal kosher salt, or 1 teaspoon if not using michiu, use half the amount if using sea salt or table salt
• ▢ 1 light sprinkle ground white pepper, less than ⅛ teaspoon, optional

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

• Place pork spare ribs in a medium (3-quart) saucepan and cover with cold water. Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs. Rinse the pork spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end).
• While the pot heats, peel the bamboo shoots. Using the heel of a Chinese vegetable cleaver or chef's knife, make a lengthwise cut in the peel (about ½-inch deep), starting from the bottom. As you reach the top, pivot the knife to loosen the outer layers, then peel off the remaining shell with your hands. Place the flat bottom of the bamboo shoot on the cutting board. Slice off the fuzzy outer layer until only the white inner part remains. Cut the peeled bamboo into 3- to 4-inch sections, then quarter each section lengthwise. Slice the quarters into ½-inch wide pieces.
• Transfer the parboiled pork spare ribs, cut bamboo, ginger slices, 2 tablespoons michiu (if using), ½ teaspoon Diamond Crystal kosher salt or 1 teaspoon if not using michiu (*use half the amount if using sea salt), and optional 1 light sprinkle of ground white pepper to a large (4-quart) saucepan or dutch oven. Fill with cold water until the ingredients are fully submerged (about 2 quarts).
• Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for 40 minutes.
• Serve while hot with a side of rice or noodles.

equipment and highlighted ingredients

4-quart dutch oven

Tatung Cooker (optional)

vegetable cleaver

cutting board

michiu

ma bamboo shoot

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.

bamboo shoots – I prefer ma bamboo (麻竹筍) aka ‘sweet bamboo’ or ‘Taiwan bamboo shoot’ for this recipe because they’re bigger, have less bitterness when raw, and require less prep for the same amount of bamboo. Luckily, it’s available to order online from Weee! when it’s in season between April and November.

• You can also use 綠竹筍 (lǜ zhúsǔn) aka green bamboo or 孟宗筍 (mèngzōng sǔn) aka winter bamboo, which is sometimes labeled as ‘bamboo shoot’ or ‘fresh bamboo.’ I’ve tested this recipe with all three types. Green bamboo and winter bamboo will require an extra prep step though – after peeling and cutting, you’ll want to simmer them in cold water with about 2 tablespoons of uncooked white rice for 20-25 minutes. Then, strain and add the bamboo to the soup in step 3.

 

salt – This recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.

storage: This dish tastes even better reheated! It can be made one day ahead of time – transfer to containers with covers and allow it to properly cool before storing in the refrigerator.

reheat: Microwave or steam in your Tatung cooker to reheat. Make sure the ingredients are still fully submerged in the soup when reheating so the pork ribs stay moist and tender (you can top it off with a little bit of clean water too).

Tatung cooker instructions (optional method):

The stovetop method works perfectly, but why not use a tatung cooker (大同電鍋) if you have one? It's such a quick and easy alternative method. I use a 10-cup Tatung cooker (*paid affiliate link) for soups like this.

1. Follow the recipe steps for parboiling the pork ribs above.
2. Transfer cleaned pork spare ribs, cut bamboo, ginger slices, 2 tablespoons michiu (if using), ½ teaspoon Diamond Crystal kosher salt or 1 teaspoon if not using michiu (*use half the amount if using sea salt), and optional 1 light sprinkle of ground white pepper to the inner pot of your Tatung Cooker. Fill with cold water until the ingredients are fully submerged (about 1 to 1½ quarts).
3. Fill the outer pot with 2 rice cups of water (about 1½ cup if using a regular liquid measuring cup).
4. Cover, turn on the cooker, and press the switch down to cook for 1 hour. The switch should automatically pop up around that time as well.

course: Side Dish, Soup

cuisine: East Asian, Taiwanese, Taiwanese American

difficulty: moderate

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💭 faq

🌡️ food safety

• Cook pork to a minimum temperature of 145 °F (63 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove