Tomato and Drop Egg Soup Japanese Way

By RecipeTin Japan · 20 min

Ingredients

Instructions

1. Beat the egg in a small bowl.
2. Cut the tomato into 8 wedges, then halve each wedge crosswise.
3. Heat the oil in a saucepan over medium-high heat. Add the tomato and cook for about 2 minutes, turning the pieces so several sides cook, until the surfaces start to soften.
4. Add the dashi, then the salt, mirin and soy sauce (everything except the cornflour). When it boils, skim off any scum, then reduce to a gentle simmer.
5. Stir the cornflour into the water until fully diluted, then add it to the pan a little at a time while stirring the broth quickly.
6. When the broth thickens, raise the heat slightly so it gently boils.
7. Pour the beaten egg in a thin stream over chopsticks or a fork, moving from the centre outward in a circle. Gently stir the egg where it is still raw, then turn off the heat.
8. Ladle into bowls and garnish with the chopped parsley.

Summarized from RecipeTin Japan's video. Watch it for the details.

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