Imagine a soup so delicate it practically whispers comfort, so simple yet so sophisticated that it transforms ordinary ingredients into a culinary masterpiece. Japanese Egg Drop Soup is your secret weapon for those moments when you crave something warm, nourishing, and incredibly quick to prepare. In just 15 minutes, you'll create a restaurant-quality dish that will transport your taste buds straight to the heart of Japanese cuisine, without requiring professional chef skills or hours of preparation.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 cups chicken broth
- 2 eggs
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a medium saucepan, pour the chicken broth and bring to a gentle simmer over medium heat.
- In a small separate bowl, whisk together cornstarch and a tablespoon of cold water to create a smooth slurry, ensuring no lumps remain.
- Slowly stir the cornstarch mixture into the simmering broth, whisking continuously to prevent clumping and help thicken the soup.
- Add soy sauce to the broth and season with salt and pepper to taste, stirring to distribute the seasonings evenly.
- Crack the eggs into a small bowl and beat them lightly with a fork until the yolks and whites are just combined.
- Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin, steady stream while simultaneously stirring the broth in a circular motion.
- As the eggs hit the hot broth, they will immediately form delicate, soft ribbons throughout the soup.
- Remove the soup from heat and let it sit for 30 seconds to allow the eggs to fully cook.
- Ladle the soup into serving bowls and garnish generously with freshly chopped green onions.
- Serve hot and enjoy the delicate, comforting flavors of Japanese Egg Drop Soup.
Tips
- Temperature is Key: Ensure your broth is at a gentle simmer, not a rolling boil, when adding eggs. This helps create those signature soft, delicate egg ribbons.
- Whisking Technique: When drizzling eggs, stir the broth in a consistent circular motion. This helps create thin, elegant egg strands instead of scrambled egg chunks.
- Cornstarch Matters: Always mix cornstarch with cold water first to prevent lumps. This creates a smooth slurry that will perfectly thicken your soup.
- Fresh Ingredients: Use the freshest eggs possible for the best texture and flavor.
- Don't Overcook: Remove the soup from heat quickly after adding eggs to maintain their silky texture.
- Garnish Generously: Fresh green onions aren't just a topping; they add a bright, fresh contrast to the rich, smooth soup.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 3g
Protein: 6g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 110mg
