Description
Make this light and delicate Japanese egg drop soup in just 10 minutes, from start to finish.
Ingredients
Scale
- 2 cups dashi
- 1 teaspoon soy sauce
- 1 tablespoon sake
- 1/4 teaspoon salt
- 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
- 1 large egg, whisked
- 1/4 cup baby spinach
Instructions
- In a small pot over medium high heat, add the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.
- Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup.Â
- Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup.Â
- Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center.Â
- Once all the egg has been poured, wait about 20 seconds and add the spinach.Â
- Stir with a ladle and serve.Â
Notes
This soup will last for up to 3 days, refrigerated, in an airtight storage container.
Nutrition
- Serving Size: 1 bowl
- Calories: 85
- Sugar: 1.5g
- Sodium: 1195.8mg
- Fat: 2.6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7.3
- Fiber: 0.1g
- Protein: 4g
- Cholesterol: 93mg
