I make this Chinese-influenced soup when serving a batch of gyoza or fried rice. I don’t know how it’s traditionally made, but here dashi is used as a base, which gives it a smooth, smokiness I like. If you have dashi on hand (I usually double a batch and freeze what I don’t use), this is simple and fast to make. When I have leftovers, I’ll heat some rice in the soup and eat it like a porridge.
Egg Drop Soup
Adapted from 和食の基本
Makes 4 servings
3 cups (750ml) dashi
1 Tbsp katakuriko
1/2 tsp salt
2 tsp shoyu
ginger juice, squeezed from grated ginger
Crack the eggs in a small bowl and whisk without foaming. Do this by stirring with chopsticks without lifting the tips of the chopsticks from the bottom of the bowl. Add 1 Tbsp of dashi and stir again to incorporate.
In another small bowl, add the katakuriko and 2 Tbsp of dashi. Mix to combine and set aside.
Put the rest of the dashi in a medium pot over medium-high heat. Bring to a boil, then add the salt and shoyu. Stir with a ladle and bring to a boil once again. Quickly remix the katakuriko and dashi mixture, then add to the pot, stirring constantly until it has thickened slightly.
Once it comes to a boil again, add the egg in a constant slow stream with one hand, while stirring with a ladle with the other. When the egg fluffs to the top, immediately turn off the heat. Serve with a bit of the ginger juice and crumbled nori.