My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure.There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8.Add your preferred amount of wakame.If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin

I came up with a simple recipe for chicken tenders seasoned with shiro dashi!If you don't remove the excess oil in step 6, the chicken will be oily.You could also make this with other cuts of chicken instead of chicken tenders. Recipe by uzukaji

My mom taught me this recipe.You can also make delicious soup with dashi stock granules and water.When adding the eggs to the pot, stir them really well with chopsticks.Mitsuba cooks quickly, so be careful not to simmer it too long. Recipe by Yuuyuu0221

If you have poaching liquid after you made poached meat such as simmered pork, use it to make this soup. It's delicious!It's also delicious with the simmering sauce from simmered pork, salted pork or bang bang chicken.By adding water to the beaten eggs, they will become even more fluffy. Recipe by Cooking S Papa

I wanted to pair the flavor of the shio-kombu with soup and beaten egg.There's really nothing special to it, but you should adjust the taste as it'll depend on the salt content of the umeboshi.You could also make the dashi stock with 600 ml of water and 1 teaspoon of dashi stock granules. Recipe by Kyoku

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

MY way of making egg drop soup

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

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!

Quick, easy, delicious soup!

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.

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