Cheat a bit by using store-bought gyoza! This makes 2 servings as a main dish, or 4 servings if it's a side dish.
Fill a pot with water, add the chicken stock, and bring to a boil. Prepare your katakuriko slurry in the meantime. In another separate bowl, prepare the beaten egg.
Put in the gyoza and simmer until the skins start to turn translucent and they are cooked through. The photo shows 1 serving. I added Japanese leeks, since I happened to have some.
The skins have turned translucent. Now, add the katakuriko slurry, swirling the soup around with chopsticks from the center to the edges. Keep simmering.
Continue swirling and add the beaten egg a few drops at a time. Swirl gently in a circle.
Turn off the heat as soon as the egg floats to the top. It'll get hard if you don't. Add the soy sauce and sesame oil, and it's done. Put in some chopped leek, if you have some.
Thicken the soup, even if it's a bother. The egg will be less likely to sink, and the soup will stay hot. It also makes it easier to eat.
Please check out my other recipe,"Whole Onion Soup" Recipe ID: 2161007 for when onions are in season!
Here's another recipe using Chinese chicken stock for easy seasoning! "Chinese Glass Noodles" Recipe ID: 2241737
This recipe uses Chinese chicken stock and ponzu sauce. "All-purpose Ponzu Ankake Sauce" Recipe ID: 2088714
Aren't these curlies cute? "Fried Pork and Aburaage Spirals with Ankake Sauce" Recipe ID: 2128219
"Chinese Cabbage Stew" using store-bought roux. Recipe ID: 2095123
Story Behind this Recipe
I don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup. There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.
After adding the egg, swirl the soup with chopsticks gently! Adding sesame oil makes it smell even better! We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us. Adjust the seasoning to your liking.