Japanese Food Recipes - Japanese Chicken and Egg Drop Soup Recipe

  
 

Soups Recipes - Chicken and Egg Drop Soup

Ingredients

  • 100 g (31/2 oz) chicken breast, cut into thin strips

  • 1tablespoon sake

  • 1/2 teaspoon salt

  • 1 teaspoon soy sauce

  • 1 liter ( 4 cups) Basic Dashi Stock 

  • 2 eggs, beaten

  • 180 ml (3/4 cup) water

  • 8 thin slices carrot, blanched, for garnish

Method:

  1. Place chicken strips in a small bowl and marinate with sake and 1/4 teaspoon salt for 5 to 10 minutes. 

  2. Heat Basic Dashi Stock in a saucepan until boiling. Add 1/4 teaspoon salt, soy sauce, and chicken to the Basic Dashi Stock and cook for 1 minute.   

  3. Slowly pour one-third of the beaten egg into the soup, stirring constantly; the egg will form "threads" as it cooks. When the soup boils again, add another one-third of the egg, stirring constantly. Bring soup back to a boil, add the final amount of egg and when all the egg cooks, remove from the heat.

  4. Ladle soup into four serving bowls and garnish with carrot. Serve immediately.