Best Egg Drop Soup Tamago Toji Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Steps:

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

THICK WHITE NOODLES IN SOUP, TOPPED WITH EGGS AND SCALLIONS

Thick White Noodles in Soup, Topped with Eggs and Scallions image

_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Elizabeth Andoh

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 quart Sanuki Sea Stock
2 tablespoons light-colored soy sauce (usukuchi shoyu; see Tips, below)
2 tablespoons syrupy rice wine (mirin; see Tips, below)
pinch of salt, optional
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked (reserve cooking water)
4 large eggs, lightly beaten
2 scallions, trimmed and finely chopped (white and green portions)
1 small knob fresh ginger, peeled and grated to yield about 2 teaspoons; optional

Steps:

In a medium stockpot, combine the stock, soy sauce, and rice wine and heat to the point where small bubbles appear at the rim of the saucepan. Taste and adjust with a pinch of salt, if necessary.
As you heat the soup, warm the bowls in which you will serve the noodles. Use a ladle to carefully scoop out boiling hot water from the pot in which the noodles were cooked and fill each serving bowl half way. Place a flat plate over the top of each bowl until ready to fill with noodles; this "lid" helps retain heat.
Re-heat previously cooked, rinsed noodles: Place them in a deep, conical-shaped strainer (an Asian-style men koshi or a European-style chinois) and briefly dip them back in the boiling water two or three times. Jiggle and swish as you submerge them to separate any clusters. Lift the strainer out of the boiling water and shake and tap to remove excess water. (Or, place the noodles directly in the pot of boiling water, swish and stir, then strain them out into an ordinary colander.)
Place the warmed noodles in the warmed bowls.
Re-heat the seasoned soup stock until piping hot, then stir vigorously in a clockwise direction. Pour in the beaten eggs in a steady stream. Stir once in a counter-clockwise direction, then remove the pot from the stove.
Top each portion of noodles with egg drop soup and some chopped scallions. Serve immediately with the grated ginger on the side.