This delicious soup is very easy to make and super nutritious, it is also very impressive if you have guests for dinner,

This is my super duper easy make chinese soup everrrrrr

Craving something warm and tasty? This Chinese noodle soup is the perfect choice! It’s easy to make, comforting, and you can add your favorite ingredients—whether it’s veggies, chicken, or pork. A simple and delicious meal for any day! Enjoy!

14 net carbsRecipe from Weight Watchers New Complete CookbookA different twist on plain old chicken noodle soup! I like this and played with what I had on hand. I hate cutting matchsticks so I shredded my carrots. Only had regular bok choy so trimmed down the head I had and cooked a little longer.

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

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 personally find that Chinese soup is very complex and not to my liking. But somehow or rather, I began to appreciate this soup when I started out cooking. Because I get to choose what kinda ingredients I am gonna use. I discard the dogma of preparing this soup with a pork base and used mushrooms for my base. This is my Chinese version of mushroom soup, you can call it that way.This soup is also 100% vegetarian. You can make this vegan by omitting the egg and some of the sauces. I do not know if they are vegan friendly tho. You can definitely replace them with homemade chili oil and chili bean sauce. You can also replace soy sauce with tamari sauce. Another reason why I had learn to appreciate this soup is it is spicy, sour, savory (even tho there's no meat) and it is hearty. This will definitely keep me warm in those cold weather and season. I hope it will keep you cozy this festive season as well.

This is a very popular soup in Taiwan. The sour taste is from black vinegar and the spiciness is from white pepper. If you like, you can add extra vinegar and pepper in the bowl before eating this soup. It can bring the flavor to another level. Enjoy~~*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

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

This was one of the very first recipes i mastered at age 12! I simply love my book "Magical tastes of Asia" that i got when i was 12. As a big fan of asian cultures and food, i was amazed by this simple soup every time i cooked it.

I wanted to eat a corn soup that would go with soy sauce stir-fry. That's how I came up with this lightly-flavored creamy corn soup.When thickening the soup, I advice to make it rather runny in the beginning because you add beaten eggs towards the end. If it's too thick, then it gets too dense. Adjust the amount of creamed corn to your liking. I would say adding lots improves the flavor. Recipe by Channeruyumi