Chinese Soup with Lettuce and Egg in 5 Minutes

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

This is my super duper easy make chinese soup everrrrrr

I love the flavor of chicken bone soup. I also wanted to eat new harvest sweet onions whole, since they have a short season!Use new harvest sweet onions. They are sweet, don't have a harsh flavor, and children can eat them too! That's the great thing about sweet onions!If you thicken the soup, it will become even tastier! Recipe by Shijimi24

This delicious soup is very easy to make and super nutritious, it is also very impressive if you have guests for dinner,

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I wanted to use up the chicken skin, so I came up with this recipe.Do not cook too much after adding the veggies.Also great to mix in some shiitake or shimeji mushrooms. Recipe by Yuuyuu0221

This soup is a by-product of my chicken meatballs! Sometimes I make the chicken meatballs just because I want to have the delicious soup.Whole unsliced zha cai is very salty, so soak it for a while to remove some of the salt before using. If you are using pre-cut zha cai (like the ones that come in jars), you can use it as-is. Recipe by Heartful Kitchen Rei

This was one of the very first recipes i mastered at age 12! I simply love my book "Magical tastes of Asia" that i got when i was 12. As a big fan of asian cultures and food, i was amazed by this simple soup every time i cooked it.

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

My mother just said how she was craving the crispy noodles for a bowl of egg drop soup. One of her favorites. Now I made these so she can have them whenever she desires. It's a cheat recipe using already prepared wrappers but neither of us want to have to roll out the dough! Try the dessert version too! Enjoy mom and everyone.

I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

Leftover chicken skin also makes a delicious soup. This is a great way to use up all parts of meat.Once you add the mizuna, turn off the heat and it will cook through. It will keep a crunchy texture, retain its vibrant color, and be delicious. Recipe by Heartful Kitchen Rei

I just came up with this recipe when I was cooking dinner and realized that I completely forgot to make soup.- Olive oil has its unique aroma so you can omit it if you don't like it.- You can get a rich aroma by using butter.- If you are adding any ingredients, put them in Step 1. It's good with bacon, sausage, onion, cabbage, carrots, spinach etc. Recipe by A-jin

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

This is the egg drop soup I created after many visits to a Chinese restaurant.This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request.It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden

I made this to use up some lettuce. The simple taste of bacon gives this soup a deep and rich broth.I just wrote down estimates of the ingredients, so please use as much bacon and lettuce as you want!If the flavor is too thick, you can adjust with salt and pepper. For 2 servings. Recipe by Kazapi-

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

This soup is a staple at my parents' home. When I was younger, I often used to ask my mother to make it for me.-Add the beaten eggs in a stream to the boiling water.-Swirl in the beaten egg in a thin, thread-like stream (use chopsticks etc.).-After adding the eggs, gently swirl the soup with your chopsticks until the eggs are slightly firm. (※This is important to make a clear soup!) Recipe by ERIelley

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

H29.6.22話題入り。しゃきしゃきレタスとふわふわ玉子の食感がいい！水餃子より野菜も摂れて食べごたえがあります。

This my vegetable loving 3rd grader's favorite dish.I changed my mother's consommé-based lettuce soup to this Chinese stock flavored soup.If you prep the lettuce and egg beforehand, you can make this in a flash. Recipe by Remon berry

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

MY VERSIONSIMPLE AND EASY SOUP RICELOVING IT

お酢でさっぱりと水溶き片栗粉でトロミをつけました。つくれぽ嬉しく拝見してます♡作って頂き、ありがとうございます

This is my second in a series of recipe using imitation crab meat that tastes like real crab.I wanted to bring out the flavor of the imitation crab meat, so I made this light-heartedly. Please use your favorite soup stock. Recipe by stella

I put crisp vegetables in consomme soup. It gave a very pleasing texture.■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture.■ Since the bean sprouts have a high water content, you may need to add salt. For 2 generous servings. Recipe by FarmersK

I wanted a soup that is easier to make than miso soup.Turn off the heat when adding the katakuriko slurry. Recipe by Karo-rasan

This is the soup that comes with Chinese takeout.Seasoning with only chicken soup powder makes the soup taste just like a Chinese restaurant's!The spinach and beaten egg go well with the potato starch thickening. Recipe by cookpading

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

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