Egg Drop Soup

Tamago Toji

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a simple and wonderfully light, clear soup that goes well with any meal. It also makes fine use of any beaten egg left over from other recipes, such as breaded cutlets.


  • 3 cups dashi (Basic Soup Stock) or 3 cups Oriental Chicken Broth
  • ¼ teaspoon salt
  • ½ teaspoon soy sauce
  • 2–3 fresh button mushrooms, optional
  • At least 1 tablespoon beaten egg and up to 1 whole beaten egg
  • 2–3 stalks chopped mitsuba (trefoil) or coriander or ½ tablespoon chopped chives, optional
  • Pinch sansho (Japanese fragrant pepper)


Heat the basic stock or chicken broth in a saucepan and season it with the salt and soy sauce. For greater volume and depth of flavor include mushrooms. Trim, wash, and pat the mushrooms dry, then slice thin before adding to the seasoned soup. Simmer for 3–4 minutes.

Bring the soup to a boil and with either a ladle or chopsticks, stir the soup clockwise. Pour in the beaten egg, remove the soup from the heat, and stir counterclockwise. Chopped trefoil, coriander or chives add a colorful and interesting flavor accent. Add some to the soup, cover for 30–40 seconds, then uncover and season with a pinch of fragrant pepper. Serve the soup immediately.