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Egg Drop Soup

Chef.Morimoto's picture
Ingredients
  Eggs 2
  Sake 1 Tablespoon
  Primary bonito stock 3 1⁄2 Cup (56 tbs)
  Salt 1 1⁄3 Teaspoon
  Soy sauce 1 Teaspoon
  Cornstarch 1 Tablespoon
  Chopped green onion tops 1 1⁄4 Tablespoon
Directions

1. Combine eggs, sake, and a pinch salt. Beat, frothing as little as possible.
2. Bring bonito stock to a boil over medium heat. Add salt and soy sauce, then reduce to simmer.
3. Mix cornstarch with 2 Tbsps water, then blend evenly into soup, stirring constantly.
4. While beating egg mixture continuously, pour into soup in a fine stream. Do not stir soup. When final egg threads have set, remove from heat.
5. Serve in preheated soup bowls. Garnish each bowl with finely chopped green onions and sliver of zest.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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