It turned out really delicious. My family loved it too. I made a double batch. I still used just 1 egg. 800 cc water, 1 tbsp plus 1 tsp chicken stock powder, a slurry of 1 tbsp potato starch to 2 tbsp water, salt and pepper to taste, and 1 tsp sesame oil at the end.

Adding sesame oil would make it more Chinese-style, but since I was eating it with an elderly person, I left it out. The chicken stock and egg give it a gentle flavor, and the slight thickness makes it easy to eat for older people even though it is not miso soup. (Be careful to cut the wakame into small pieces so it does not catch in the throat.) This is a tasty basic soup that seems versatile. I think adding ginger, onion, or doubanjiang would make it even more Chinese in flavor. I think I will make this again many times.

It’s simple, yet has a gentle flavor and is absolutely delicious! It’s perfect when you need one more dish.

I’m not exactly a beginner, but I wanted to expand my repertoire, so this was a great learning experience. Whenever I go to a yakiniku restaurant, I order egg soup, and I felt this came pretty close to that flavor. In my case, I served this alongside gyoza ☆ The aroma of the sesame oil is really nice too ♪ I think I’ll make this again lol I added green onion too!!

It’s piping hot because it’s thickened 🥰

We’re a family of four, so I doubled the recipe. It tasted a little mild for us, so I added 1 extra tablespoon of chicken stock powder on top of what the recipe called for. My husband likes Chinese-style soup, so I make this often. It was delicious.

It was easy to make and turned out soooo delicious! Perfect with gyoza ♪ Thank you for this tasty, easy recipe!!!

I tried making it with glass noodles and added ham! It was super easy, and adding sesame oil made it feel like authentic Chinese food? lol It was really delicious!

It was easy and very delicious 😋 Adding a little white sesame at the end made it really nice. We like to use plenty of white sesame in our home.

So easy and much appreciated!