Using simple ingredients to make this simple soup. Yong tau foo (available in Asian supermarkets) add unami to the soup. Children will love the small cute quail eggs. Definitely worth the effort to peel them 😉

Rich in fiber and collagen, virtually zero fat.

Special Chinese soup recipe. Warm and savory soup with a little sweet taste that will definitely warm your heart. Try to make it you will love it.

Chopsuey (chop or "tsap" means 10; and sui means vegetables) in Chinese Amoy dialect literally means "ten vegetables". It is basically a mix of sorts of vegetables easily available in the market with meat. while some say that it is a mix of leftover food. Either way, chopsuey is a stir fry of vegetables and meat. A few vegetables will do for this dish but I like keeping my Chopsuey true to its meaning: 10 different kinds of vegetables in one. The more the merrier (delicious and nutritious), right? :DHubby told me that the "old" chinese kitchen actually use innards instead of seafood or meat cuts when cooking chopsuey. Nah, it's not my type of plate.And.... my photo is not the best - again- because we end up eating the served dish before I got to take a proper picture. (T-T)

This is just like ..if i can't think about what to cook..just do this soup,it is very easy and everyone like it ☺

This version of hot and sour soup skips the pig's blood—not only because it's hard to find in Japan, but also because I discovered it's just as delicious without it! It tastes just as good as the ones you get at restaurants. Watching both adults and kids enjoy it so much is really rewarding!Tips:If you don't want to make a large batch, feel free to adjust the ingredient amounts.Everyone has a different preference for sourness and spiciness.If you like it more or less sour or spicy, adjust the amount of white vinegar and pepper to your taste!When serving, sprinkle some chopped green onions on top.

Add whatever vegetables, meat or fish you like!! Recipe by monemaruku

When you order from Bafang Yunji, you definitely can't miss the spicy and sour soup! It's rich in flavor, both sour and spicy, and so delicious that you'll drink it all in one go, even if it makes you sweat 😋. Let's make it together! This recipe is a low-thickening version, not only tasty and flavorful but also packed with ingredients and low in carbs, making it super healthy!※ If you can't finish it, refrigerate and reheat, and remember to add more black vinegar after reheating for the best taste!※ Soy sauce, black vinegar, white vinegar, and white pepper are very important for this soup and should not be easily substituted!※ For an authentic Taiwanese flavor, make sure to use 'Kong Yen' brand vinegar!

Love this soup you could add shrimp mushroom whatever you like

This is my super duper easy make chinese soup everrrrrr

This is our family favorite dish when we don't have much of an appetite in summer♪.-In Step 5, make sure not to let the eggs lump together.-We don't make this soup spicy, so we cut down on pepper, and add ra-yu (spicy chili sesame oil) to our individual bowls! Adjust the amount of pepper and ra-yu!FYI, I always add vinegar before eating! For 3~4 servings. Recipe by Mizorecchifan

Taiwanese meat soup is also called Rou Gen or Bah Gee in Taiwanese. Roy Geng Tong or Taiwanese meat soup doesn’t require any advanced cooking technique but the preparation can take quite some time because meat nugget is needed for this recipe. This is one of those dishes that every family has a slightly different version of. Like always, this recipe I share with you today is what I learn from my mom.