I always make vegetable potage.Today, I made it with eggplant.Of all the vegetable potage soups I have made, this is the most delicious. It's mild and tasty.Eggplant can be used in a surprising number of ways.The photo shows the soup topped with eggplant peel, which was coated in oil and baked in an oven. Recipe by Nanairo

I had an instant miso soup version of this and tried replicating it.Stir fry the eggplant until softened.If you prefer it spicier, season with more gochujang. It might also be good with doubanjiang as well. Recipe by Pukuttopukumaru

Here is a recipe to use the leftover eggplant skins!1. Roughly mince the eggplant skins, and soak in water.2. Grate 70 g of onion.3. Add 50 g corn.4, Add 1/4 teaspoon of each salt and pepper.5. Add 100 g of bacon.6. Add 4 cheese cubes (60 g).7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers.8. Deep-fry them. Recipe by Ha-tannookkasan

I just came up with recipe.It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

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 arranged my mom's dish "Egg Soup with String Beans," giving it my own twist.Adjust the taste with salt if necessary. For 2 servings. Recipe by Hassaku daifuku

I LOVE this soup and always get it at our favorite Chinese restaurant.I didn't realize how CHEAP, EASY and FAST it is to make. My kids absolutely love it too!The only thing is I prefer fresh stock/broth. The bouillon makes it yellow.

I've been thinking that using boiled chicken soup instead of soup stockcubes must give out really good umami-rich flavor. I made this soup as an experiment.-You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to. It has a mild yet very savory taste.-Take care not to boil the soup after adding the soy milk and heavy cream in Step 6. Recipe by Sabao

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

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

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

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