The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei

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

When boiling or poaching Chicken for use in another dish, you might as well create a nice vegetable soup with it.

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

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 turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

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

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

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

Perfect for Thermos,weather and those,sore throats,this cold weather season it will,warm you up!