Here's a recipe for Japanese Egg Drop soup that perfect for backyard chicken owners who generally have a few eggs on hand.
Japanese egg drop soup is very different in texture from the egg drop soup normally served in Chinese restaurants. The Japanese version is made without corn starch so it does not have the same thick consistency as soup from the Chinese restaurant. When whisked into the broth, the eggs in Japanese egg drop soup form gossamer clouds in the bowl. In our opinion, the much lighter Japanese egg drop soup is far superior and worth trying, even if you're usually not generally a fan of egg drop soup.
Please note that the recipe calls for dashi stock. Dashi is a powder that's mixed with water to create a traditional Japanese fish stock in much the same way that bullion cubes are used to make beef or chicken stock. Dashi is sold in Asian markets. If you can't buy it, just substitute vegetable or chicken broth in the recipe.
|Dashi Comes As A Powder and is Reconstituted with Water|
Japanese Egg Drop Soup (4 Servings)
- 4 cups dashi stock
- 2 eggs
- 1 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 small piece of ginger root thinly sliced. Or use 1/4 teaspoon dry ginger powder.
- Bring the dashi or other stock to a boil.
- Add the salt, soy sauce and ginger and allow to simmer for 3 minutes. Bring liquid to a low simmer.
- Beat the eggs into a froth using a whisk.
- While stirring the soup gently, add a little bit of the egg at a time to the hot broth. It should cook instantly and float on the surface in paper thin, almost gossamer ribbons.
- Ladle into individual soup bowls and serve.
|Japanese Egg Drop Soup|