Japanese egg drop soup
20 Jan 2016
Prep Time
2 minutes
Cook Time
5 minutes
Total Time
7 minutes
Background
The Japanese egg drop soup is part of the daily traditional Japanese meal called gohan. It uses dashi as its base as opposed to chicken broth (used elsewhere in Asia) which gives it its distinctive flavour. You can make dashi yourself or buy instant sachets in Asian delis or health shops. Then the soup only takes 5 minutes to make. This version has green beans and wakame too!
Ingredients
- ½ litre dashi
- 1 egg
- 2 spring onions
- 6 green beans
- 1 handful of dried Wakame
Instructions
- Gently beat the egg with a fork.
- Slice the vegetables very thinly.
- Heat the dashi to simmering point (do not let it boil). Add the egg, vegetable slices, wakame. Cook for 2 minutes.
- Serve hot.
Tips
- For a stronger flavour, you can add a small piece of ginger and a clove of garlic to the broth - but remove these before serving.
- You can also add a teaspoon of soya sauce at the end (with the vegetables).
- If you like the consistency of the Chinese egg drop soup - mix 1 Tbsp of cornstarch with 2 Tbsp of water and stir this into the broth to thicken it before adding the egg.
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Categories
- Meal Type: - Breakfast - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Japanese
- Ingredients: - Eggs - Fish & Seafood - Sea Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Gluten Free - Healthy - Low Carb - Semi-vegetarian
- Skill Levels: - Easy
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