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

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

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

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

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 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

My mother often used to make this miso soup, and it's my favorite. And now my children love it!Make the swirls of cooked eggs by pouring in the beaten egg once you turn off the heat. It'll cook in residual heat. Recipe by Kikka mama

Special Chinese soup recipe. Warm and savory soup with a little sweet taste that will definitely warm your heart. Try to make it you will love it.

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

My stock of stock 😀 was finished last week so I needed to make another badge. Since I love soup this was my lunch today

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

The egg corn soup I had at a Chinese restaurant was delicious, so I tried to recreate it at home.■If you don't have Wei-pa, you can substitute with Chinese soup stock. In that case, check the instruction on the package and decide the amount.■When you are using canned creamed corn, you don't need to use a blender. Recipe by FarmersK