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

Whether you're a seasoned home cook or just starting your culinary journey, this egg drop soup is a must-try, promising a ...

Possible corn starch: If your reheated egg drop soup is too thin, you want to thicken it using a cornstarch mixture. (make a ...

Featured recipes: (1) Udon in Egg-drop Soup (2) Salmon with Tofu Wasabi Dressing. 1. Remove the bitter parts and toast the niboshi or the dried sardines till aromatic. 2. Fill a pot with water ...

Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Remove the soup from the heat and blitz with a stick blender until smooth.