I’ll share one of my favorite recipes: “Chinese-Style Egg Soup” (Here’s the English version of my post from two days ago. You should check Japanese one if you want to know more details.) It’s a perfect soup when you feel like having a lot of vegetables! It pairs well with oily dishes like dumplings. If you add rice in this soup, It turns into a delicious rice porridge. Here’s the simple recipe: Basic ingredients: ・Any vegetables you like ・Chicken stock powder ・Water Optional ingredients: ・Kombu dashi or powdered kombu tea ・Chicken, tofu, wakame seaweed, or green onions, etc. Simmer everything in a pot until the ingredients are tender. Just leave it on low heat and let it do its thing. (Add quick-cooking ingredients at the end.) Then, drop in an egg, finish by seasoning with salt, pepper, and a little sesame oil, and you’re done! About chicken stock powder: It’s a popular seasoning in Japan. You can add extra chicken flavor. About kombu dashi and powdered kombu tea: You can add sweetness and umami. They are quite similar, but I think powdered kombu tea has a stronger flavor. I made this soup with tofu, wakame seaweed, spinach, daikon, onion, shiitake mushrooms, egg and green onion. Enjoy cooking!