We don't know about all of you but when we go into a Jpanese restaurant (not including sushi) we always start our meal with the famous egg drop soup. We do it because it's delicious and we don't know how to make it at home. Well, we didn't know until we came across this recipe from our Resident Chef in his archives here at the Examiner.
Our first reaction was, "Wow, this is easy!" Our second reaction was... well we ate an entire pot of it!
When we firt made the soup we had to call the Chef because we couldn't find bonito stock at our market (btw, Cost Plus does carry it) and he told us you can substitute a salt-free chicken stock. We should also point out this has sake in it!
Ingredients needed to make Japanese Egg Drop Soup (serves 4):
- 2 eggs, beaten
- 1 Tbs. sake
- 3 1/3 cups bonito stock
- 1 tsp. salt
- 1 tsp. soy sauce
- 1 Tbs. cornstarch
- 1 Tbs. minced green onion
- 4 strips lime zest
Steps:
-
In a small bowl whisk together the eggs and sake. Set the bowl aside.
- In a medium saucepan bring the bonito stock to a boil over medium heat. Stir in the salt and soy sauce and reduce the heat to a simmer.
- In another small bowl whisk together the cornstarch with 2 Tbs. water until the cornstarch has dissolved. Stir this mixture into the stock until the creamy color disappears.
- Re-whisk the egg mixture and pour, in a thin stream, into the stock (DO NOT STIR IT).
- When the egg has set (solidified), remove the soup from the heat.
- Ladle the soup into serving bowls, top with green onions and a strip of lime zest and serve.
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