Egg Drop Soup with Dried Shirasu Whitebait
A mild-tasting soup made with fluffy eggs. Both shirasu (whitebait) and mitsuba (trefoil) are spring ingredients.
Photographed by Masaya Suzuki
Soups & Stews
Ingredients (Serves 2)
- 2 tbsp dried shirasu whitebaitNote
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 dashiNote
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
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.
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.