Name: Savoury Egg Soup
Yield: Serves four
Cuisine: Japanese
Ingredients: 3 large (US extra large) eggs, beaten; 500 ml/17 fl oz/2⅓ cups first dashi stock, or the same amount of water and 2.5 ml/½ tsp dashi-no-moto; 5 ml/1 tsp shoyu; 2.5 ml/½ tsp salt; 15 ml/1 tbsp shoyu; 15 ml/1 tbsp sake; 5 cm/2 in carrot, thinly sliced; 75 g/3 oz chicken breast portion, skinned; 4 mitsuba sprigs or 8 chives; 5 ml/1 tsp sake; salt; 8 gingko nuts in shells (or canned); 2 fresh shiitake mushrooms, thinly sliced, stalks discarded; 4 medium raw tiger prawns (jumbo shrimp), peeled, heads and tails removed

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This delicious custard-like soup is softer and runnier than a Western custard pudding. It contains tasty surprises, such as pink prawns and jade-green gingko nuts.

Ingredients

8 gingko nuts in shells (or canned)
4 medium raw tiger prawns (jumbo shrimp), peeled, heads and tails removed
5

Method

Carefully crack the gingko nut shells with a nutcracker and boil the nuts for 5 minutes. Drain. Remove any skin.
Insert a cocktail stick (toothpick) into the back of each prawn and remove the vein. Blanch the prawns in hot water until they curl up. Drain and pat dry.
Cut the carrot slices into maple-leaf shapes with a sharp knife or a vegetable cutter

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Savoury Egg Soup

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