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Japanese egg drop soup

The Japanese egg drop soup is part of  the daily traditional Japanese meal calledgohan. 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!
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ litre dashi
  • 1 egg
  • 2 spring onions
  • 6 green beans
  • 1 handful of dried Wakame

Method
 

  1. Gently beat the egg with a fork.
  2. Slice the vegetables very thinly.
  3. Heat the dashi to simmering point (do not let it boil). Add the egg, vegetable slices, wakame. Cook for 2 minutes.
  4. Serve hot.