Soups Recipes - Egg Knot Soup Recipe

Ingredients

• 1 spring onion (scallion), thinly shredded

• 800ml/3 1/2 cups well-favored stock or instant dashi

• 5ml/1 tsp soy sauce

• dash of sake or dry white wine

• pinch of salt 

For the prawn balls:

• 200g/7oz/generous 1 cup raw large prawns (shrimp), shelled and deveined

• 65g/2 1/2 oz cod fillet, skinned

• 5ml/1 tsp egg white

• 5ml/1 tsp sake or dry white wine, plus a dash extra

• 22.5ml/4 1/2 tsp corn flour (cornstarch)

• 2-3 drops soy sauce

• pinch of salt 

For the omelet:

• 1 egg, beaten

• dash of mirin

• pinch of salt

• oil, for cooking

Serves 4

---

Method:

1. To make the prawn balls, place the prawns, cod, egg white, sake or dry white wine, corn flour; soy sauce and a pinch of salt in a food processor and process to a thick, sticky paste.

2. Shape the mixture into 4 balls, place in a steaming basket and steam over a pan of vigorously boiling water for about 10 minutes.

3. To make the garnish, soak the spring onion in iced water for about 5 minutes. until the shreds curl, then drain.

4. To make the omelets, mix the egg with the mirin and salt. Heat a little oil in a frying pan and pour in the egg mixture, coating the pan evenly. When the omelets has set turn it over and cook for 30 seconds. Leave to cool.

5. Cut the omelets into strips and tie each in a knot. Heat the stock or dashi, then add the soy sauce, sake or wine and salt.

6. Divide the prawn balls and egg-knots among four bowls and add the soup. Garnish with the spring onion.

Note: Omelet's are often used to add protein to light Oriental soups like this one.