Upscale Egg Drop Soup with Shiro-Dashi

Upscale Egg Drop Soup with Shiro-Dashi

This is an easy egg drop soup with shiro-dashi.
Because the soup is thickened with katakuriko dissolved in water, the eggs become really fluffy!

Ingredients: 4 servings

Shiro-dashi (refer to Helpful Hints for the ratio of dashi and water)
80 ml
800 to 850 ml
Beaten egg
Green onions, chopped
to taste
For the katakuriko slurry
1 tablespoon
1 tablespoon


1. Put the shiro-dashi in a pot, then bring to a boil. (Adjust the flavor to your liking.)
2. Mix in the water-dissolved katakuriko to thicken.
3. While stirring the soup with chopsticks, add a little beaten egg at a time, then immediately turn off the heat.
4. Transfer the soup from Step 3 into individual serving bowls, then garnish with green onions.
5. For a Chinese version, check out Recipe ID: 1221169.

Story Behind this Recipe

I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.