Upscale Egg Drop Soup with Shiro-Dashi

Name: Upscale Egg Drop Soup with Shiro-Dashi
Yield: 4 servings
Cuisine: American
Ingredients: 80 ml Shiro-dashi (refer to Helpful Hints for the ratio of dashi and water); 800 to 850 ml Water; 1 Beaten egg; 1 Green onions, chopped; 1 tbsp Katakuriko; 1 tbsp Water

cookpad.japan @cookpad_jp

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.

I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe.
Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use.
( Refer to the instructions on the bottle of shiro-dashi for clear soup.) Recipe by Hokkori-no

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.

cookpad.japan @cookpad_jp

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.

Saved

Ingredients

4 servings

80 mlShiro-dashi (refer to Helpful Hints for the ratio of dashi and water)
800to 850 ml Water
1Beaten egg
1Green onions, chopped
For the katakuriko slurry
1 tbspKatakuriko
1 tbspWater

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Steps

1

Put the shiro-dashi in a pot, then bring to a boil. (Adjust the flavor to your liking.)
2

Mix in the water-dissolved katakuriko to thicken.
3

While stirring the soup with chopsticks, add a little beaten egg at a time, then immediately turn off the heat.
4

Transfer the soup from Step 3 into individual serving bowls, then garnish with green onions.
5

For a Chinese version, check out.
https://cookpad.wasmer.app/us/recipes/144784-chinese-style-egg-soup

Chinese-Style Egg Soup