Egg Drop Soup with Dried Shirasu Whitebait

A mild-tasting soup made with fluffy eggs. Both shirasu (whitebait) and mitsuba (trefoil) are spring ingredients.

Egg Drop Soup with Dried Shirasu Whitebait
Photographed by Masaya Suzuki


Recipe by
Masako Kono

Easy

Seafood

Eggs

Soups & Stews

50kcal

5minutes

Ingredients (Serves 2)

  • 2 tbsp dried shirasu whitebait
    Note

    Baby Japanese anchovies boiled in lightly salted water and then semi-dried.

  • 1 beaten egg
  • A small amount of mitsuba trefoil (cut into large pieces)
    Note

    Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.

  • 400 ml dashi
    Note

    Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito (skipjack tuna) flakes.

  • 1/3 tsp salt
  • A small amount of soy sauce

Directions

1

In a pot, combine the dashi, salt, and soy sauce, then heat over medium heat. When it comes to a simmer, add the dried shirasu whitebait.

2

Pour the beaten egg over the surface of the soup and briefly mix. When the soup comes to a simmer again, remove from heat and serve sprinkled with mitsuba trefoil.