Warm and Fluffy Egg Drop Soup Recipe
Super Simple! 5-Minute Fluffy Egg Drop Soup
Enjoy a warm bowl of homemade egg drop soup, the perfect accompaniment to inarizushi for a delightful meal!
Main Ingredients
- 3 large eggs
- A little bit of green onion, finely chopped
Basic Broth Ingredients
- 12 dried anchovies (for broth)
- 1 piece of dried kelp (about 5x5cm)
- 1 green onion root
- 700ml water
Seasoning
- Salt (to taste)
- 12 dried anchovies (for broth)
- 1 piece of dried kelp (about 5x5cm)
- 1 green onion root
- 700ml water
Seasoning
- Salt (to taste)
Cooking Instructions
Step 1
In a pot, combine 700ml of water, 12 dried anchovies, 1 piece of kelp, and 1 cleaned green onion root. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes to create a rich broth. Once the broth is ready, remove and discard the anchovies, kelp, and green onion root. Season the broth with salt to your preference. (Be careful not to over-boil the anchovies and kelp, as this can make the broth bitter.)
Step 2
In a separate bowl, crack 3 fresh eggs and gently whisk them with a fork or whisk, ensuring no stringy bits remain. Finely chop the green onion.
Step 3
While the broth is simmering, slowly pour the beaten eggs in a circular motion around the edges of the pot. Pouring gently will help create beautiful, fluffy curds of egg.
Step 4
Once the egg is poured, resist the urge to stir immediately. Let the egg begin to set, then gently break it apart with a spoon or ladle. Bring the soup to a gentle boil, then turn off the heat. Garnish with the chopped green onions to serve your delicious and tender egg drop soup!
