Egg drop soup is a light Chinese soup.

Fusion cooking goes back to the days when the Vietnamese took the Chinese egg-drop soup and added tomatoes.

Many Chinese soups are based on chicken broth.

(My daughter persuaded me to add cooked thin egg noodles to the Chinese soup, and we both liked that version.)

Despite being called "Chinese soup", the first brands on the market were produced in Vietnam and had a somewhat spicy, garlic-flavored taste.

She liked that the color was mixed in Chinese soup bowls.

Other Chinese soups (egg drop and wonton) are standard brews that need a splash of soy sauce.

Try the spicy Szechuan-style fried tofu, or one of the Chinese herbal soups.

The popular Chinese soups: eggdrop, wonton and hot and sour were crowd pleasers.

The resultant broth was probably not dissimilar to the Chinese soups that use A. polytricha.