Piping Hot Egg Drop Soup With Shio-Kombu. Piping Hot Egg Drop Soup With Shio-Kombu step by step Add the shio-kombu and umeboshi (remove the pit and shred) into the dashi stock and heat. Shred the imitation crab sticks with your hands and add to the pot. When the soup becomes hot enough, pour the beaten egg into the pot while stirring with chopsticks for the egg drop soup texture.

Piping Hot Egg Drop Soup With Shio-Kombu When the soup becomes hot enough, pour the beaten egg into the pot while stirring with chopsticks for the egg drop soup texture. Piping Hot Egg Drop Soup With Shio-Kombu. Add the shio-kombu and umeboshi (remove the pit and shred) into the dashi stock and heat. You can cook Piping Hot Egg Drop Soup With Shio-Kombu using 5 ingredients and 2 steps. Here is how you cook that.

Ingredients of Piping Hot Egg Drop Soup With Shio-Kombu

  1. Prepare 1 tbsp of Shio-kombu.
  2. You need 2 of Umeboshi.
  3. You need 600 ml of Dashi stock.
  4. Prepare 2 of Imitation crab sticks.
  5. Prepare 1 of Egg.

Shred the imitation crab sticks with your hands and add to the pot. When the soup becomes hot enough, pour the beaten egg into the pot while stirring with chopsticks for the … Add some shrimps, squids, surimi (a type of Japanese fish cake) for a seafood egg drop soup. Add some spinach for an egg drop soup with spinach, or add tofu for an egg drop soup with tofu. (Check our Miso soup with tofu here) Chinese hot and sour soup is one good example of how the basic egg drop soup is transferred to an elaborate full-blown meal. Combine the cornstarch and water in a small bowl and stir until dissolved.

Piping Hot Egg Drop Soup With Shio-Kombu instructions

  1. Add the shio-kombu and umeboshi (remove the pit and shred) into the dashi stock and heat. Shred the imitation crab sticks with your hands and add to the pot. When the soup becomes hot enough, pour the beaten egg into the pot while stirring with chopsticks for the egg drop soup texture..
  2. It's done!.

With the soup mixture at a low simmer, gently stir the soup in a circular motion while pouring the cornstarch into the pot. This will prevent it from clumping. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

source: cookpad.com