I’ve eaten as much Campbells’ tomato soup as most anybody and ain’t above eating it now. However, today’s recipe is so easy ...

Warm up with Kakitamajiru, Japan’s delicate take on egg drop soup! Made with a light dashi broth and soft, ribbon-like eggs, this soup is simple, soothing, and packed with umami. Perfect as a ...

“Egg drop soup is low in calories but relatively high in protein. Every 100 grams contain 27 calories, 0.6 grams fat, 3.9 grams of carbohydrates and 1.2 grams of protein,” Ng said.

Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese.

Despite a thousand tries, no amount of soya sauce, salt, pepper, broth, or green onions was enough to recreate the flavour that once healed her heart ...

Directions In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the ...

1 egg. Beaten 1 tablespoon chopped green onions Boil chicken broth in a medium saucepan or pot. Add dry seaweed and Korean BBQ Marinade. In a cup mix corn starch with water, then stir in soup.

Ingredients 1 litre salt-reduced chicken stock 400 g can creamed corn 200 g corn kernels (see Note) 3 tsp light soy sauce 2 tbsp Shaoxing wine (or verjuice) 1 tsp sesame oil, plus extra to serve 2 ...