Monday, August 3, 2009

Egg Drop and Salmon Soup

All quantities are approximate - it's really not important to measure everything out. I used a 400ml bowl because this was breakfast! If this was a side dish, then this would easily serve 2.

Ingredients (serves 1-2, multiply quantities as necessary)
400ml of water made into a light stock (I used katsuodashi which is stock made from bonito flakes, but any stock would be ok)
a dash of soy sauce (about 1 teaspoon)
1 - 2 teaspoons of seaweed, perhaps wakame (I used nebarumekabu)
1/2 teaspoon of potato starch or cornflour, mixed with a little water)
1 teaspoon ginger paste or grated ginger with juice
2 slices cooked or smoked salmon
1 egg, beaten

  • Add the seaweed to the stock and heat until very hot but not boiling.
  • Mix in the soy sauce and ginger, and stir in the potato starch mixture. It will not noticeably thicken, but will just stop the egg from sinking to the bottom.
  • Add the salmon, and stir in the beaten egg, which will set immediately in strands.
  • Serve immediately.


  1. Hi, I tried this recipe today. It was simple yet very delicious. I used it as a side course. Thanks for posting the recipe.

  2. Glad you liked it! I like food to be simple! It was my take on the traditional Japanese soup...