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 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

During the cold season, I wanted to eat a miso soup with the umami from blue crabs.Use a little dashi stock granules and adjust the flavor using miso. Recipe by Miyoma-

I wanted to make a simple egg soup with a punchy ginger flavour...Add the beaten egg after the soup has thickened and came to a boil. This makes the soup fluffy. Recipe by Stylish Mama

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

My son's fav soup. No salt added (although you can add salt if you'd like) mommy and daddy usually sneak a bowl too, it's that good!

I ate it when I was in elementary school, craved it so I made it. Easy to make, you can use ingredients you like.

I learned about this fresh scallop miso soup when I moved to Yamagata Prefecture. They release a delicious dashi broth that doesn't compare to other shellfish! They taste the best around April-May? So we look forward to this miso soup every year.If you buy fresh scallops, please try this!Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!You can freeze the scallops with the shells after washing. Then, you can use the frozen scallops as is in Step 2, with no need to thaw them.I recommend stocking cleaned scallops in the freezer they're in season to enjoy them year round. Recipe by uzu1118

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

Taste great!!! If you like egg drop soup you will love this.

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

I thought this combination was bound to be delicious, so I tried making it.At step 3, if you like well-cooked lettuce, add it early on and simmer. Recipe by Plus Nine