Chefs divulge some of the secrets that make the egg drop soup you enjoy at restaurants taste better than what you make at ...

(To keep the egg's shape intact, and prevent any shell pieces from ... you can easily infuse your soup with protein by blending up beans and adding them to your soup in liquid form. White beans like ...

To do this, add some of your soup broth into a small bowl ... To do so, you'll need egg whites: After separating them from the yolks, whisk the egg whites until frothy and pour into the soup ...

3. Add salt and mirin, usukuchi soy sauce to the dashi and bring to a boil. Thicken with a slurry made from kuzu powder and water. 4. Slowly drizzle the beaten egg into the boiling soup.

Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper.