I was aiming to achieve the taste of instant Chinese egg soup, and came up with this.Depending on the brand, the flavor of the Chinese chicken stock powder will vary, so adjust the amount to taste. Also adjust the desired thickness with the amount of potato starch dissolved in water. Recipe by Hokkori-no

A refreshing touch with vinegar.Thickened with a cornstarch slurry.I am delighted to see your creations ♡Thank you for making this recipe.The origin of this recipeA taste from my mother's memories.An egg soup with a twist by adding tomatoes.

I made this soup for lunch with leftover Chinese cabbage. Recipe by Rachis

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

This is my family's regular Chinese soup.Step 1 Do not remove the plastic wrap until the chicken has cooled down.Step 3 Adjust the amount of salt to your taste.Step 4 Turn the heat slightly higher when adding the eggs. Recipe by Yuuyuu0221

When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often.Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo

I made this with ingredients I had at home, and the flavor suits my kids' tastes.My family uses chopped chikuwa and shimeji chopped slightly large. Recipe by Uenoshokudo

Shrimp dumplings made with imitation crab meat.These fish cakes fall apart easily, so patiently heat until cooked through. The hanpen and crab meat creates a fluffy texture. Since the crab meat is already seasoned, it's delicious as is.Half of the imitation crab meat is used for the fish cakes, and the other half for decoration at the end, resulting in a delicious and beautiful dish! For 4 servings. Recipe by Peni-da

I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense. Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

I had just one ear of corn, so I made soup with it for my family.Thicken just slightly with katakuriko. For 4 servings. Recipe by Nyanyadeko

I made this because my daughter said that she wanted to eat egg soup. This ratio of seasoning ingredients works really well!The soup is perfect when it's cold outside. Give it a try!When adding the egg, the point is to not stir it into everything, but to stir the soup and drop the egg in slowly at one point .You can use any vegetable as long as it is leafy!You can also use type of mushrooms .Make this with whatever you have in your fridge . For 3~4 servings. Recipe by Yusase mama