This fluffy egg soup is a local specialty of Shizuoka Prefecture. It is an egg soup but has a melt-in-your-mouth texture like soufflé. The fluffiness of the egg comes from the meringue. You can also add mushrooms to the soup stock. Try this egg soup with a twist!
Nutrition per Serving
- 1 Egg
- 1.06 cup Soup stock (bonito and kelp)
- a little Salt
- 1 tsp Mirin (Japanese sweet sake)
- 0.25 tsp Soy sauce
- 0.17 tsp Salt
- As needed Mitsuba (Japanese parsley)
Add [A] to the soup stock (bonito and kelp) and bring to a boil, then turn off the heat.
Separate the egg into yolk and white. Add a pinch of salt to the whites and beat until stiff peaks form (about 1 minute with a hand mixer).
Add 1 tbsp of the soup stock from step 1 to the egg yolk first, then add it to the meringue from Step 2 and mix to blend.
Heat the soup stock from step 1 to just before boiling, then turn off the heat. Pour in mixed egg from step 3, cover with a lid, and let it steam for 20 seconds.
Remove the lid and arrange the mitsuba on top.
Serve in a bowl.
- When combining the meringue and yolk, mix gently so as not to crush the meringue.