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 just came up with this recipe when I was cooking dinner and realized that I completely forgot to make soup.- Olive oil has its unique aroma so you can omit it if you don't like it.- You can get a rich aroma by using butter.- If you are adding any ingredients, put them in Step 1. It's good with bacon, sausage, onion, cabbage, carrots, spinach etc. Recipe by A-jin

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 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

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.

This is a quick and easy dinner that you're guaranteed to love!

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

Channeled my college days. It was raining & I wanted some soup so I raid my pantry. This is what happend...Happy Eats!!

I was craving for soup so I just used whatever was on hand to come up with this.If you don't have chicken stock on hand, you can use consomme soup. If it tastes too thin, add soy sauce. If it's too strong, dilute with water.It's also tasty with a bit of sake and mirin. Recipe by meff

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

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.

This recipe is deliberately high in sodium to prompt sufferers to drink additional fluids throughout the day and, it's light enough for flu sufferers to keep down.