An Almost Instant Soup
Ginger and Parsley Are Key
While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too. Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something. It’s quickly made, but you need Dashi Stock or Chicken Stock to begin.
Egg Drop Soup / 卵スープ
2 pints Dashi or Chicken Stock
1 1/2 teaspoon Salt
1 teaspoon Sake
2 teaspoon Soy Sauce
1 small finger fresh Ginger root, thinly sliced
Parsley few sprigs for garnish
First blend the Salt, Sake and Soy Sauce and set aside
Bring the Dashi or Chicken Stock to a boil. Put in the Mixture and simmer a few minutes.
Beat the Eggs to a froth and using a slotted spoon, add a little at a time to the Soup, which should be kept boiling at a very low simmer.
Don’t pour in the egg mixture all at one time, as it would them clump up and sink to teh bottom. Instead, add a little at a time.
When all the Egg mixture hss former delicate “flowers” on the surface of the soup, serve in individual bowls. Add a slice of ginger and a sprig of parsley if desired. Makes enough for 4 to 6 people.