Chef Ryuji explains the proper use of MSG(Ajinomoto) while creating a satisfying and fluffy reduced-sodium egg drop soup. This delicious and body-friendly dish is packed with umami even with less salt.
Ingredients
Main Ingredients (2 servings)
- Egg 1
- Dried Wakame approx. 2g
- Water 300ml
Seasonings
- Salt 1g
- MSG(Ajinomoto) 9 shakes
- Table Pepper 3 shakes
- Sesame Oil 1 tsp
Steps
- Add 300ml water to a pot.
- Add approx. 2g dried wakame to the pot.
- Add 1g salt to the pot.
- Add 9 shakes of MSG(Ajinomoto) to the pot.
- Add 3 shakes of table pepper to the pot.
- Add 1 tsp sesame oil to the pot.
- Beat 1 egg in a separate bowl.
- Place the pot over heat and bring to a boil.
- Once boiling, stir the pot while slowly pouring in the beaten egg. 【Tip!】 Adding the egg while stirring will create a fluffy egg drop soup.
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