Kou Kentetsu shares the secret to making a fluffy and silky egg drop soup! With just a few simple tips, you can create a beautiful, picture-perfect egg drop soup. Made with simple ingredients, try this gentle and heartwarming flavor that will impress everyone.
Ingredients
Main Ingredients (2 servings)
- Eggs 2
- Dashi Stock 600ml (approx. 2.5 cups)
- Mitsuba (Japanese Parsley) to taste
Seasonings
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Soy Sauce 2 tsp
- [A] Salt 1/2 tsp
Steps
- Roughly chop the mitsuba into bite-sized pieces.
- Crack 2 eggs into a bowl and whisk thoroughly, breaking up the egg whites. **(This is the key!)** To achieve a fluffy texture, whisk until the egg whites and yolks are evenly combined. It's okay if the mixture becomes frothy.
- Pour 600ml of dashi stock into a pot.
- Add 2 tsp soy sauce, 2 tsp mirin (sweet rice wine), and 1/2 tsp salt to the dashi stock and bring to a simmer. **(This is the key!)** To achieve a clear, golden broth, use less soy sauce and adjust the flavor with salt.
- Bring the dashi stock to a rolling boil over high heat. **(This is the key!)** Boiling the broth until very hot will allow the eggs to cook into a light and fluffy texture. If the broth is not boiling or if you stir the eggs immediately after adding them, they won't become fluffy and the broth may become cloudy.
- Once the dashi stock is boiling, slowly drizzle about one ladleful of the whisked egg into the pot from the edges. **(This is the key!)** Drizzling thinly will create a fluffy, flower-like appearance.
- Once it comes back to a boil, gently push the cooked egg to one side and drizzle the remaining whisked egg in a thin stream.
- Immediately turn off the heat.
- Gently stir the soup to combine, then quickly add the chopped mitsuba and mix.
- Serve in bowls and enjoy.
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