Tamago Toji - Egg Drop Soup
- Yield:4 servings
- Time:3 mins, 30 secs show details
The Japanese version of egg drop soup relies on good dashi for its umami backbone. The key is in the stirring technique — creating a vortex helps the beaten egg form those characteristic silky ribbons rather than scrambled chunks. Sansho pepper adds a numbing citrusy note that black pepper simply can't replicate, but we work with what we have.
Ingredients
- 4 cupsdashi or good chicken stock
- salt, to taste
- 1 tablespoonsoy sauce
- 3shiitake mushrooms, thinly sliced (optional)
- 1egg, well beaten
- 2 tablespoonsmitsuba or scallions, chopped
- sansho pepper or black pepper, to taste
Equipment
- saucepan
- chopsticks or ladle
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Preparation
Heat the dashi in a saucepan and season with salt and soy sauce. Taste and adjust — you want it slightly under-seasoned as the egg will dilute it.
- 3 mins
Add sliced mushrooms if using and simmer for 3-4 minutes until tender.
Bring the soup to a rolling boil. Using chopsticks or a ladle, stir the soup in a clockwise direction to create a strong vortex.
While stirring, slowly drizzle in the beaten egg in a thin stream. Immediately remove from heat and stir counterclockwise once. (The hot liquid will cook the egg instantly — don't overthink this step)
- 30 secs
Add the mitsuba or scallions, cover for 30-40 seconds to wilt slightly, then uncover.
Taste, adjust seasoning, and add a light dusting of sansho pepper. Serve immediately while the egg is still silky.
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