My mom taught me this recipe.You can also make delicious soup with dashi stock granules and water.When adding the eggs to the pot, stir them really well with chopsticks.Mitsuba cooks quickly, so be careful not to simmer it too long. Recipe by Yuuyuu0221

I don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup.There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.After adding the egg, swirl the soup with chopsticks gently!Adding sesame oil makes it smell even better!We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us.Adjust the seasoning to your liking. Recipe by Shijimi24

I often make this egg drop soup with imitation crab sticks for my family.I tried adding oyster sauce and vinegar to our usual soup. It tasted like kanitama, and it was delicious, so I uploaded the recipe.You can substitute the Chinese soup stock granules with chicken stock granules.You can add harusame glass noodles to the soup too. Recipe by Komomomomo

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe.Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use.( Refer to the instructions on the bottle of shiro-dashi for clear soup.) Recipe by Hokkori-no

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

Quick, easy, delicious soup!

This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

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.

I loved the egg drop soup served at elementary school and made this soup reminiscing about it. Now this is our dinner staple.Eggs can be hard and tough in texture when over cooked or reheated. Adding katakuri starch slurry makes the eggs light and fluffy, even when reheated.I use slurry not to thicken the soup but to keep the egg texture. Recipe by Hamumaki

MY way of making egg drop soup

I uploaded this recipe for my son who has to have a soup with his meal. He told me that he cooks 5 times the amount of this recipe even though he lives alone .The keys are to flavor the soup first, then add the ingredients, and not to simmer them too long. It's also delicious to add mushrooms. Recipe by Heartful Kitchen Rei

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.