Japanese · Lunch
Egg Drop Noodle Soup
Light Japanese soup built on dashi and soy-seasoned broth, thickened faintly with cornstarch and finished by drizzling beaten egg into the simmering liquid so it sets into silky ribbons. Wheat noodles, scallion and nori round out the bowl.
$3
6 minsPrep
10 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
387Calories
21.8gProtein
8.2gFat
47.6gCarbs
3.5gSugar
2.6gFiber
1203mgSodium
744mgChol
2.4gSat Fat
380mgPotassium
65mgCalcium
2.8mgIron
2.8mcgVitamin B12
2.1mgVitamin C
gluten-free-adaptable
low-calorie
herb-salt
hidden-gems
quick-lunch
low-calorie
Instructions
1
Prep
Beat the egg until smooth and slightly frothy. Slice the scallion thinly. Cut nori into thin strips. Set all aside.
2
Boil
Cook soba noodles in a small pot of boiling water over high heat for 4-5 minutes until tender but springy. Drain and place in a serving bowl.
3
Simmer
Combine dashi, water, soy sauce and mirin in a small saucepan over medium heat; bring to a gentle simmer for 3 minutes until small bubbles break the surface steadily.
4
Thicken
Stir the cornstarch slurry into simmering broth over medium-low heat for 1 minute until lightly glossy and coats a spoon.
5
Finish
Reduce heat to low. Drizzle beaten egg in a thin circular stream over the surface. Wait 20 seconds undisturbed for silky ribbons to set.
6
Plate
Pour broth and egg ribbons over noodles. Scatter scallion and nori on top. Season with a pinch of salt and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (200g), beaten
- 2 cup480ml dashi
- 1 cup240ml water
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp mirin
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 2.8 oz80g, about a third of a bundle dried soba noodles
- 22 scallion
- 22 small square (4g) nori
- a pinch of salt
