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

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.

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

Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles ... Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls ...