• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Japanese-style Egg Drop Soup

Japanese-style Egg Drop Soup

Connie Veneracion
Egg drop soup is associated with Chinese cuisine but, yes, it is also very popular in Japan. What sets Japanese-style egg drop soup apart from its obvious Chinese ancestor? The broth is made with dashi.
In this recipe, dashi is combined with fish stock to make an even more flavorful broth. I had a head of mahi-mahi which I poached. I scooped out the head and let it cool. I strained the broth and stirred in the dashi.
Japanese-style Egg Drop Soup
Prep Time 15 mins
Cook Time 35 mins
To cook the fish in residual heat 15 mins
Total Time 50 mins
Course Soup
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 1 fish head (I used mahi-mahi), about 800 grams
  • salt
  • 4 to 6 shiitake mushrooms
  • 1 ear sweet corn
  • 1/2 cup sweet peas
  • 2 cups dashi
  • 2 large eggs

Instructions
 

  • Rinse the fish head and make sure to remove any scales that may still be attached to the skin. Pat dry with a kitchen towel. If the head is in one piece, split it into halves.
  • Heat about six cups of water in a wide pot. Sprinkle in about a tablespoonful of salt.
  • When the water starts to simmer, turn the heat to low, drop in the fish head halves, side by side, and cover the pot. The temperature of the water will drop to make it ideal for poaching. Keep the heat on the lowest setting.
  • After about ten minutes, flip the fish head over and continue poaching for another ten minutes.
  • Turn off the heat and let the fish head finish cooking in the residual heat for another 15 minutes.
  • Scoop out the fish head and transfer to a plate. Cool.
  • Strain the fish stock.
  • Cut off the stems of the shiitake and discard. Cut the caps into half-inch pieces.
  • Using a box grater or a vegetable peeler (or even just a sharp knife), cut the kernels off the cob.
  • Pick the cooled flesh from the fish head; discard the bones.
  • Reheat the fish stock in the pot. Sprinkle in a teaspoonful of salt. When simmering, dump in the shiitake, peas and corn. Simmer for 10 minutes or until the corn is done.
  • Stir in the fish and dashi. Bring to a simmer. Taste and add more salt, if needed.
  • Stir the eggs in a bowl.
  • Pour the eggs in a thin stream, using a circular motion, directly over the soup. Turn off the heat. Count five to ten seconds (depending on how wispy or chunky you want the eggs) then stir the soup. 
  • Give the broth one last taste and stir in more salt if necessary.
  • Serve your Japanese-style egg drop soup at once.

Notes

The shiitake I used was fresh. If you have dried, soak them in hot water for a couple of hours then strain the soaking liquid and add it to the broth too. That should make your Japanese-style egg drop soup richer and tastier.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

How to Cook Japanese-style Egg Drop Soup
More Asian cooking
How to Cook Fried Chicken Wings with Sticky Soy Honey Glaze

Fried Chicken Wings with Sticky Soy Honey Glaze

Top View of Japanese White (Cream) Stew in Dark Blue Bowl

Japanese White (Cream) Stew

Phở Gà (Vietnamese Chicken Noodle Soup) Recipe

Phở Gà (Vietnamese Chicken Noodle Soup)

Inside my Asian kitchen

Chinese-style fried rice

How To Cook Chinese-style Fried Rice

Frying chicken in a wok

The Best Fried Chicken 2: How To Fry

Chinese chives and garlic scapes on a bamboo chopping board

Garlic Chives and Garlic Scapes: Know the Difference

Asian food tales

Vietnamese wine

Vang Dalat: A Taste of Vietnamese Wine

Stir fried potatoes and pork and eggplant from a Sichuan restaurant in Osaka, Japan

Delectable Sichuan Food in Osaka

Mongolian Beef Barbecue Recipe

The Curious Origin of Mongolian Beef Barbecue

Explore Asia

Finally, a photo of Cape Bojeador Lighthouse with no visible humans

Cape Bojeador Lighthouse in Burgos

Batchon (batchoy with lechon), Pendy's, Bacolod City

A Year Later, A New Bacolod Food Trip

Passport holders, Tohe, Hanoi

Discovering Tohe in Hanoi: Cuteness Overload

February 10, 2019 : All Recipes, Cooking Japanese, Eggs
Previous Post: « The lotus is regarded as Vietnam's national flower Saigon Pre-trip Prep: The Bad News
Next Post: Chicken, Shiitake and Bok Choy Soup How to Cook Japanese-style Chicken, Shiitake and Bok Choy Soup »

Sidebar

Asian Pop Tales

Cutting scallions with scissors in "Always Be My Maybe" | Image credit: Netflix

Kimchi-jjigae and Asian-Americans in “Always Be My Maybe”

A typical Japanese breakfast of rice, egg and miso soup at the Coquelicot Manor in "From Up on Poppy Hill" | Image credit: Netflix

“From Up on Poppy Hill”

Scene from "Extreme Job" | Image credit: Netflix

In “Extreme Job”, the Unforgettable Suwon Rib Marinade Chicken

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.