This is a meatball soup recipe I've liked ever since I was a student.I've been improving on it bit by bit to make my personal favorite version.-The secret of the fluffiness is the water and the sake. Be sure to rub it into the minced meat well.-This time I used Ajinomoto's "Chinese Flavoring" (granules), but you can use Weipa or chicken soup stock as well!-Since you'll be adding the glass noodles to the soup later on, in Step 1 only lightly cook them - they should still be hard. Recipe by noeruchi

I recreated a unique soup pasta dish served at my favorite pasta restaurant!This has lots of soup which you can enjoy to the last drop. Recipe by Akki-&momo

I used to think that the my mother's pork miso soup was the best in the world until I started making it myself.Add any vegetables in your fridge!I also recommend potatoes, bean sprouts, and aburaage. Recipe by Nassan

I make this pork soup (tonjiru) all the time. It seems that I make it a bit differently from most people, so I uploaded the recipeBy simmering the soup after adding the miso, the vegetables absorb the flavor of the miso as well as adding umami to the soup, making it taste really good. Simmer with a small amount of miso, then add some more miso at the end to enjoy its fragrance. The soup is also good with grated garlic. For 5 to 6 servings. Recipe by Keyua

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

The whole family loves this Italian wedding soup with tender meatballs, veggies and pasta in a rich, flavorful broth.

This is such a tasty, healthy, warming recipe. Wherever you may be if your seasons cold at the moment, give tjis warming soup a try! My family loves it!!😍

This is just like ..if i can't think about what to cook..just do this soup,it is very easy and everyone like it ☺

I have been making this soup since I started cooking.By making the most of the flavors from the seasoned zha cai, you only need to add a little stock powder and soy sauce to the soup☆I measured the ingredients to make this , but I normally I just wing it.You don't have to be very strict with the amount of the ingredients used. Adjust the amount of soy sauce to your liking. Recipe by mmmmmio

Remember when your Mom told you chicken soup would cure a cold? It may not cure it, but it certainly aids in recovery! Onions and garlic are natural antibiotics, the warmth of the broth relieves throat pain, and you get a serving of veggies!Serve this soup with fresh bread or crusty rolls, and a green salad with a creamy dressing.

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.