Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, easy egg drop soup with mitsuba. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. I hope you enjoy the video, give us a THUMBS UP if you like our video, please don't forget to click SUBSCRIBE button and tap the bell icon to get notified. Egg drop soup is an Eastern comfort food that is a staple in Chinese restaurants and is simple to make with just three ingredients. Egg drop soup makes me think of my grandmother every time I see it, and it's a soup I turn to when I need something light, comforting, and warm.
Easy Egg Drop Soup with Mitsuba is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Easy Egg Drop Soup with Mitsuba is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have easy egg drop soup with mitsuba using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Easy Egg Drop Soup with Mitsuba:
- Get 1 bunch Mitsuba
- Prepare 2 Eggs (small or medium)
- Get 800 ml Dashi stock
- Get 2 tbsp ★ Sake
- Make ready 1 tsp ★ Salt
- Make ready 1 tsp plus ~ ★ Soy sauce
A Japanese version of Egg Drop Soup called Kakitama-jiru is based on dashi stock. Fluffy eggs in the slightly thickened clear soup look almost like ribbons. It is not easy to find mitsuba here in Sydney so I often substitute it with snow pea shoots, mizuna, finely chopped shallots/scallions or baby spinach. This soup was quick and easy, and best of all, it tasted great.
Steps to make Easy Egg Drop Soup with Mitsuba:
- Add the ★ ingredients to the dashi stock, and bring to a boil.
- Cut the mitsuba into 4 cm lengths, and add to Step 1. Turn the heat to high, beat in the eggs, and swirl into the pot.
It is not easy to find mitsuba here in Sydney so I often substitute it with snow pea shoots, mizuna, finely chopped shallots/scallions or baby spinach. This soup was quick and easy, and best of all, it tasted great. This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.
So that is going to wrap it up for this special food easy egg drop soup with mitsuba recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
