Japanese Egg Drop Soup Recipe – 3 Variations

Egg drop soup

Japanese egg drop soup is a plain clear soup which is usually served in Japanese-style meals. It’s also called kakitama-jiru. We have collected three different recipes for you.

The Japanese cuisine is renowned for it’s unique presentation and preparation method. Moreover for its high fiber content, low level of cholesterol and calories. Rice is the main starch which is also present in almost every Japanese meal. Noodles (cold or hot) come in a lot of different types of dressings and accompaniments. To be in harmony with the individual flavors of each ingredient, a careful selection of the ingredients is necessary. The egg drop soup is a perfect example.

Japanese Egg Drop Soup Recipe 1

Yields: 4 servings

Ingredients

Mitsuba (wild Japanese parsley) – 4 to 6 pieces

Eggs – 2 pieces, beaten

Potato starch (katakuriko) – 2 tsp, mixed in 1 tbsp water

Salt – 1 tsp

Soy sauce – 1 tsp

Rice wine (sake) – ½ tbsp

Dashi soup broth/stock – 3 1/3 cups

Preparation

Get a deep pot where dashi soup broth/stock can be heated. Add salt, soy sauce and rice wine (sake) and bring to a good boil. Proceed in adding katakuriko mixture in soup. Stir well. Gradually pour beaten eggs into the soup. Turn the heat off. Mix mitsuba in the soup.

Egg Drop Soup Recipe 2

This very simple egg drop soup is so delicious and quick to make. It can be served as a main meal’s side dish. If there’s dashi stock on hand, soup can be prepared within 5 minutes.

Yields: 4 servings

Ingredients

Cornstarch or potato starch – 1 tsp

Salt – ½ tsp

Mirin – 1 tbsp

Shoyu – 1 tbsp

Dashi stock – 3 ½ cups

Eggs – 3 pieces, medium

Preparation

Heat dashi stock in a medium-sized saucepan. Add salt, mirin and shoyu.
When dashi stock reaches near-boiling, mix cornstarch in 1 tbsp cold water. Set aside. Beat eggs in a small bowl.
Stir in the mixture of potato flour when dashi stock starts boiling. This way, the soup will be lightly thickened.
Mix the beaten eggs. Take the pot away from the heat to avoid overcooking the eggs.
With the use of a chopstick, stir the eggs immediately in a clockwise direction for about 3 to 4 times and then 3 to 4 times counter-clockwise. Eggs should nicely break up into small bits.
Immediately serve in individual bowls.

Egg Drop Soup Recipe 3

Yields: 4 servings

Ingredients

• Eggs – 2 pieces, lightly beaten
• Soy sauce – 1 tsp, reduced-sodium
• Fish stock – 4 cup
• Carrot – 1 1-inch piece, cut into slices 1/8-inch thick
• Water – ¾ cups
• Salt – ½ tsp
• Sake – 1 tsp
• Chicken breast – 3 ounces, boneless and skinless, cut into pieces ½ x ½ x ½ -inch

Preparation

Combine a pinch of salt, sake and chicken in a medium-sized ball. Set aside.
Put ¼ tsp of salt and water in a saucepan over medium heat. Let the mixture boil. Add the slices of carrots and cook for about 2 minutes. Drain.
Put fish stock in another saucepan and allow it to boil over heat which is medium-high. Add the rest of the salt, chicken and soy sauce. Reduce the heat to medium level and allow the soup to boil for about 2 minutes.
Pour the eggs slowly, 1/3 at a time into the boiling soup. Stir constantly. Bring the soup to a boil after every addition. Immediately remove from the heat after the last “thread” of eggs form.
Put 2 slices of carrots in each individual bowls. Ladle soup each bowl and serve.

Note: The image credit goes to Wikipedia.