Fluffy Egg Soup

Tamago Soup
  • By
    Yuke Miura
  • Time
    5 minutes
Fluffy Egg Soup

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
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • Egg
  • 1.06  cup Soup stock (bonito and kelp)
  • a little Salt
    • A
    • tsp Mirin (Japanese sweet sake)
    • 0.25  tsp Soy sauce
    • 0.17  tsp Salt
  • As needed Mitsuba (Japanese parsley)


Step 1

Add [A] to the soup stock (bonito and kelp) and bring to a boil, then turn off the heat.

Fluffy Egg Soup

Step 2

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).

Fluffy Egg Soup

Step 3

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.

Fluffy Egg Soup

Step 4

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.

Fluffy Egg Soup

Step 5

Remove the lid and arrange the mitsuba on top.

Step 6

Serve in a bowl.


  • When combining the meringue and yolk, mix gently so as not to crush the meringue.
Yuke Miura
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.