Originating from China, Egg Drop Soup (also called Egg Flower Soup) is a simple recipe and quick to make. The dish made its way to Japan where they adapted it to fit their cuisine. Although miso soup is the most popular, Japanese style egg drop soup has always been my favorite! There’s something about a warm bowl of egg drop soup that really hits the spot, and after tasting this version, I hope you’ll agree! I find it amusing that a lot of Americans, ot at least the ones around me, kind of view all Asian food the same. Basically any type of Asian dish is usually labeled as Chinese food, and even the Chinese food is sometimes modified to make it more “Americanized.” The restaurants themselves don’t help with the confusion, often adding other cuisines to their menu just to please the customer. For example, you may walk into a Chinese buffet and find that there’s a sushi bar in the corner. (And of course the pizza and french fries that I always see older men eating instead of kids) And here I am, well aware of this issue, showing you egg drop soup and calling it Japanese! But since my goal is to explore the way Japanese food is perceived abroad, I’m doing it! Although similar, the difference between Japanese and Chinese cuisines is very important. In China, they make their dishes with chicken broth, but in Japan, they use dashi, or fish broth, for almost everything. That little difference might not sound like a lot, but it makes a huge impact on taste! So, here is my version of Japanese style egg drop soup, hope you enjoy!
Recipe – Japanese Style Egg Drop Soup:
– Pour the dashi (or chicken broth) in a small pot and bring to a boil over medium high heat. Chop the ginger and garlic into a few large pieces, then add to the pot.
– Cover the pot and let simmer for 15 minutes. Then remove the garlic and ginger from the broth, then add soy sauce and salt.
– Prepare what is called a cornstarch slurry by mixing the cornstarch with 1/4 cup of water.
– Carefully pour the cornstarch mixture into the broth, then mix well. Cover and let simmer for 5 minutes until the cornstarch has thickened.
– Next we are going to add the egg! In a small bowl whisk an egg until well blended.
– This next part takes a little practice to get the delicate strands we want, so if it comes out a little lumpy your first time, don’t be discouraged! With a long spoon start swirling the soup until you have a soft motion going through the liquid. Slowly, very slowly, start pouring the egg into the soup so just a little stream hits the broth at at time, meanwhile still stirring the soup. Continue carefully pouring the soup until the egg has been completely added.
– Let simmer for a minute or two to make sure the egg is cooked, then serve immediately! Garnish with green onions,Crispy Wonton Strips, or any of your other favorite toppings!
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