Japanese · Lunch
Egg Drop Soup with Mushroom
A light Japanese soup built on dashi broth simmered with shiitake mushroom, thickened faintly with cornstarch and finished by drizzling in beaten egg for silky ribbons. Seasoned with soy sauce and mirin, finished with scallion, it makes a warming starter or brothy standalone bowl.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
315Calories
29.5gProtein
18.9gFat
8.8gCarbs
3.4gSugar
1.1gFiber
714mgSodium
1116mgChol
5.7gSat Fat
520mgPotassium
96mgCalcium
2.8mgIron
1.1mcgVitamin B12
2.1mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
herb-salt
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Slice the shiitake mushroom thinly and scallion into thin rounds, then beat the egg until uniform in color.
2
Simmer
Bring dashi to a gentle simmer over medium heat. Add mushroom, soy sauce, and mirin; cook 4 minutes until mushroom softens.
3
Thicken
Stir the cornstarch slurry into simmering broth over medium-low heat 1 minute until lightly glossy and coats a spoon.
4
Plate
Reduce heat to low, drizzle beaten egg in a thin stream over the surface, let sit 20 seconds undisturbed, gently stir, scatter scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 2 cup480ml dashi
- 4.2 oz120g shiitake mushroom
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 22 scallion
