Easy Egg Drop Soup with Mitsuba

This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

In this tamagotoji, I use tofu and onion, which are cooked with the dashi stock (dashi and soy sauce, sake, sugar and so on) and finished with beaten eggs poured over it. Besides this, Katsu-don (a bowl of rice topped with pork cutlet), Oyako-don (topped with chicken and egg), Ten-don(topped with tempura) are also served in the same way as this tamagotoji in many places.

I don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup.There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.After adding the egg, swirl the soup with chopsticks gently!Adding sesame oil makes it smell even better!We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us.Adjust the seasoning to your liking. Recipe by Shijimi24

I wanted to pair the flavor of the shio-kombu with soup and beaten egg.There's really nothing special to it, but you should adjust the taste as it'll depend on the salt content of the umeboshi.You could also make the dashi stock with 600 ml of water and 1 teaspoon of dashi stock granules. Recipe by Kyoku

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

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

Played with a simple recipe and came up with this.

A favorite dish of King Rama IX, this egg soup is easy to make with just a few ingredients. Enjoy it hot with the aroma of sesame oil. If you use vegetable broth, your vegetarian friends can enjoy it too.

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.

You can add any kind of vegetable with miso soup. You could add tofu into this one if you like😋

Work in progress

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

Quick, easy, delicious soup!

9 cups

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

MY way of making egg drop soup

My mother often used to make this miso soup, and it's my favorite. And now my children love it!Make the swirls of cooked eggs by pouring in the beaten egg once you turn off the heat. It'll cook in residual heat. Recipe by Kikka mama

If you have poaching liquid after you made poached meat such as simmered pork, use it to make this soup. It's delicious!It's also delicious with the simmering sauce from simmered pork, salted pork or bang bang chicken.By adding water to the beaten eggs, they will become even more fluffy. Recipe by Cooking S Papa

This is the egg drop soup I created after many visits to a Chinese restaurant.This is a super easy 3-minute recipe! My husband also loves egg drop soup so I made this at his request.It's important you add the egg after the soup has reached a rapid boil. Stir immediately after you add it, lightly breaking up the larger clumps. Use brands that have 435 g of canned corn, either Aohata or Tokachi. I use YOUKI brand for the chicken stock granules. Recipe by Banyangarden

This soup is really very nice, this is the first time i make this summer soup . Fresh tomato , Japanese egg and some ingredients , they are easy to find.#mycookbook