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Chicken and Egg Drop Soup Recipe

Chicken and Egg Drop Soup Recipe

Ingredients :

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

Serves 4
Preparation time : 20 mins
Cooking time : 15 mins