Consomme Egg Soup in 5 Minutes

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-

I made this for my child on a weekend.By using quick cook macaroni, you can make it even faster!You can bulk up the soup by adding an egg or wiener sausages. Recipe by jjcream

Ran out of consommé, so I added bouillon!The story behind this recipeMy child said, 'Make soup!' so I started making it in a hurry. I realized I was slightly short on consommé, so I decided to use the extra bouillon I had.

I used whole grain mustard as a condiment for pot-au-feu. A bit of mustard fell into the soup accidently, and I liked the flavor, so I've been adding whole grain mustard when making cabbage soup. Recipe by FarmersK

I've been freezing my veggie off-cuts hoping I could use them for something, and here's something amazing that I finally came up with! There's less trash if you simmer the veggies, and you'll end up with this delicious soup. Three birds with one stone.If you don't have any poaching liquid, simmer the veggies with chicken tenders!Using a wide variety of veggies really enriches the flavor of the soup! Onions, garlic, apple skin and core, tomato stem, skins of potatoes, carrots, and ginger, blanches of snow peas, leek heads, and stems of parsley and herbs. Recipe by Ogunyanko

Panko breadcrumbs and cheese are the keys ingredients.It's easy, so there is nothing special. Recipe by Mikie recipe

I was thinking of a dish to make with burdock root and I came up with soup.You can eat lots of burdock root if you use it in soup.The soup has a gentle taste so you can enjoy the deliciousness of the burdock root.If the taste is too weak for you, add an extra 1/2 - 1 teaspoon of consomme.The burdock root skin is the most fragrant part, so don't peel off. If you do, you will miss out on the nice aroma. Recipe by Kaiko

I added cooked penne into my usual vegetable soup, and it turned out to be a nice lunch.It's healthy with lots of vegetables.You can also use spaghetti or macaroni instead of penne. Recipe by annnnn

I love the texture of fresh lettuce, so wanted to try using it in a soup.Turning off the heat before adding the lettuce ensures that it maintains its crunchy texture. This is great with soy sauce or grated cheese added. I've heard from other users that have tried adding extra ingredients, such as enoki mushrooms, corn, tofu and eggs. Recipe by Yuminyamu

I wondered what alpine leeks would taste like in consommé soup, so I cooked this.Butter will reduce the bitterness of the alpine leek.Cook until the bean sprouts are crispy.If you are not a big fan of the flavour alpine leeks, boil them for a bit longer. Recipe by Chamicyami

I've come to like the consomme flavor lately, so I tried making this.My son really liked it, so I uploaded the recipe.You can use sausage or bacon in lieu of the ham, which is also delicious.Be sure to add the lettuce last. Recipe by Sattan mama

I wanted to eat a lot of cabbage.Adding mushrooms is also good. Recipe by uzukaji

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

You can tear the lettuce by hand. I wanted to make a quick soup with less washing up to do. I slightly altered the seasonings to my favorite turnip soup recipe.You can use mizuna greens instead as you can also shred by hand and they are easy to use. Don't overcook and enjoy the crispy texture. Adding grated sesame seed, sesame oil and seasoned nori seaweed makes this soup richer, easy, and tasty. It's also delicious over rice!! Recipe by Umemikkii

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

A favorite dish of King Rama IX, this egg soup is easy to make with just a few ingredients. Enjoy it hot with the aroma of sesame oil. If you use vegetable broth, your vegetarian friends can enjoy it too.

Healthy, ready in a jiffy and suitable for all ages...a wonderful way to add vegetables to the diet of all the little fussy eaters too!Browse for the video recipe:https://youtu.be/B9Wh6KxVGjo

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.

I often make this whenever I need to serve soup with a meal.The tip for making fluffy egg is not to over-cook it.Crank up the heat to the highest setting for a few seconds, turn off immediately, then cover with a lid and wait for a minute.I only added an egg and mitsuba, but it's also good with shiitake or shimeji mushroom. If you don't have mitsuba, use finely chopped Japanese leek. Recipe by chococo

My stove was in use, so I made this easy soup in the microwave.It is also delicious, if you substitute the enoki mushrooms with thinly sliced onions.Be careful not to add too much red chili peppers. Recipe by Nukari

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

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!

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.You can mince vegetables such as onion, carrot, cabbage - whatever you like - and add to the soup as well. Recipe by Hoink

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

Today, I made egg and tomato soup with some imitation crab meat for a bit of texture. I used pork and chicken bone broth to give it a naturally sweet aroma.If you don't want to make your own broth, you can use Knorr bouillon cubes, either chicken or pork, according to your preference.

I don't like the bitterness of turnip, so my mother taught me this easy and delicious recipe!In the summertime, it's also delicious chilled in the refrigerator. Recipe by Yuukoindyt

We have soup and soy milk at my house everyday, so I wound up mixing the two together.1) Be careful not to boil the soy milk.2) I used processed soy milk for this recipe. It turns out a little bit sweet. If you don't like sweetness, please use unprocessed soy milk. For 2 servings. Recipe by Kazapi-

I made this a lot when I was living by myself – I just had soup for breakfast.You could use hot water instead of microwaving if you prefer, but be sure to leave the wakame to soften before drinking.Just eyeball the amount of water. Alter the amount of salt and pepper to suit your tastes. Recipe by Momopanda