In Tasting Table's easy chicken noodle soup recipe, recipe developer Jaime Shelbert recommends adding the egg noodles to the ...

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

Keep in mind that the starch in the noodles will act as a thickener, so dial back the slurry to prevent an overly thick 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.