Japanese Egg Drop Soup with Maitake Mushrooms
A comforting delicately flavored soup of chewy maitake and velvety eggs
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Divide the maitake mushrooms into small bunches.
- Cut off the roots from the kaiware.
- Mix (A) in a pot and heat at medium, once boiling add in (1), and when boiling again add in (2) as well.
- Slightly reduce the heat, use a very slow and thin pour to add in the beaten egg to create thin strands in the soup. Once these fluffy egg strands have floated to the surface, turn off the heat right away.
Cooking Basics
When making simmered dishes, place about 15 g (0.5 oz.) of dried bonito flakes into a tea bag for 1000 ml (33.8 fl. oz.) of water, and add the tea bag in with all other ingredients to prepare deeply-flavored and savory simmered dishes.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
