📝 About This Recipe
This comforting fusion dish marries the delicate, wispy textures of Chinese egg drop soup with the deep, fermented complexity of Japanese miso. The result is a soul-warming bowl filled with 'egg ribbons' that float in a savory dashi-based broth, enriched with earthy mushrooms and fresh aromatics. It is the ultimate restorative meal, offering a perfect balance of protein and probiotics in every velvety spoonful.
🥗 Ingredients
The Umami Base
- 5 cups Dashi or High-Quality Chicken Stock (kombu and bonito based dashi is preferred for authenticity)
- 3 tablespoons White Miso Paste (Shiro Miso) (milder and sweeter than red miso)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 2 cloves Garlic (minced)
- 1 teaspoon Soy Sauce (for depth of color and salt)
The Egg Ribbons
- 3 Large Eggs (at room temperature)
- 1/2 teaspoon Toasted Sesame Oil (whisked into the eggs for flavor)
- 1 tablespoon Cornstarch (dissolved in 2 tablespoons of cold water to create a slurry)
Vegetables and Texture
- 4-5 pieces Shiitake Mushrooms (stems removed, caps thinly sliced)
- 1/2 cup Silken Tofu (cut into 1/2 inch small cubes)
- 1 handful Baby Spinach (roughly chopped)
Garnish and Finishing
- 2 stalks Green Onions (finely sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1 pinch Shichimi Togarashi (optional Japanese chili flakes for heat)
👨🍳 Instructions
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1
In a medium pot, bring the dashi or chicken stock to a gentle simmer over medium heat. Avoid a rolling boil at this stage to keep the broth clear.
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2
Add the sliced ginger, minced garlic, and sliced shiitake mushrooms to the simmering broth. Let them infuse for about 5 minutes until the mushrooms are tender.
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3
In a small bowl, whisk the 3 eggs with 1/2 teaspoon of toasted sesame oil until the yolks and whites are fully combined but not frothy.
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4
Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir until smooth.
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5
Slowly pour the cornstarch slurry into the simmering broth, stirring constantly. Allow the soup to thicken slightly for 1-2 minutes; this helps the egg ribbons stay suspended.
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6
Lower the heat to low. Place the miso paste in a small fine-mesh strainer and partially submerge it into the broth. Use a spoon to press the miso through the mesh until it dissolves completely. Never boil the soup after adding miso, as it destroys the flavor and probiotics.
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7
Stir in the soy sauce and the silken tofu cubes. Let the tofu warm through for 1 minute.
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8
Create a 'whirlpool' in the pot by stirring the broth gently in one direction with a spoon or chopstick.
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9
While the broth is moving, slowly drizzle the whisked eggs in a very thin stream into the soup. Do not stir immediately; let the eggs set for 10 seconds to form beautiful, long ribbons.
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10
Gently stir once to break up any large clumps of egg, then add the baby spinach. The residual heat will wilt the spinach in seconds.
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11
Remove the pot from the heat immediately.
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12
Ladle the soup into warm bowls. Ensure each serving gets a generous amount of tofu, mushrooms, and golden egg ribbons.
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13
Garnish with a sprinkle of sliced green onions, toasted sesame seeds, and a dash of Shichimi Togarashi if you prefer a bit of spice.
💡 Chef's Tips
To get the perfect 'ribbons,' ensure your broth is at a very low simmer; if it's boiling too hard, the egg will become cloudy and grainy. Always dissolve miso paste separately in a ladle or strainer to avoid salty clumps in your finished soup. Use Shiro (white) miso for this recipe as its delicate sweetness complements the eggs better than the pungent red miso. If you don't have dashi, you can use chicken broth, but add a small piece of dried kelp (kombu) while simmering to mimic that oceanic depth. Adding a tiny pinch of turmeric to the whisked eggs can enhance that vibrant golden color without changing the flavor.
🍽️ Serving Suggestions
Pair this soup with a side of steamed jasmine rice or brown rice for a light, healthy lunch. Serve alongside a crisp cucumber salad with a rice vinegar dressing to balance the richness of the egg. Enjoy as a starter for a larger Japanese-inspired meal featuring Teriyaki Salmon or Gyoza. For a more filling meal, add cooked udon or soba noodles directly into the bowl before ladling the soup. A chilled glass of dry Junmai Sake or a hot cup of Genmaicha (roasted rice green tea) complements the umami notes perfectly.