As the gentle warmth of my kitchen wraps around me, I find myself craving the comfort that only a bowl of Japanese Noodle Egg Drop Soup can provide. On this brisk evening, with the soft patter of rain against the windowpane, there’s nothing more inviting than the thought of diving into the delicate flavors and soothing textures of this traditional dish.
I’ve always been enchanted by the simplicity and elegance of Japanese cuisine, and this soup is no exception. It’s a humble yet heartwarming meal that has the power to lift spirits and nourish the soul. Whether you’re feeling under the weather or simply seeking a moment of tranquility in a busy day, this soup seems to whisper a promise of serenity with every spoonful.
The recipe I’m about to share with you comes from a place of personal affection. It’s not just about the silky ribbons of egg or the tender noodles cradled in a savory dashi broth; it’s about the experience of creating something beautiful from basic ingredients. It’s about the joy of cooking as an act of self-care and the anticipation of sharing this creation with loved ones.
On Food And Meal , we understand that food is more than sustenance—it’s a language of love, a medium for connection, and a source of comfort. So, let’s embark on this culinary journey together, and allow me to guide you through the steps of crafting your very own bowl of Japanese Noodle Egg Drop Soup. It’s a recipe that’s close to my heart, and I hope it will find a special place in yours as well.
Japanese Noodle Egg Drop Soup Recipes
Udon Noodle Egg Drop Soup
Ingredients
Optional:
- shichimi chili powder for serving
Instructions
- Cook udon noodles for about 10 minutes in boiling, filtered water. Drain in cool water.
- Combine soy sauce, sea salt, mirin and dashi in sauce pan on med. heat. Bring to boil.
- Beat eggs in measuring cup. Stir soup in circular motions. Add eggs in slowly to soup while swirling, making thin ribbons. Remove from heat when egg ribbons have floated to surface.
- Place udon in bowls. Add egg drop soup and garnish using spring onions. Add chili powder to taste. Serve.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Using a Microwave for Quick Japanese Noodle Egg Drop Soup
To begin, you simply need a microwave-safe bowl, broth (chicken or dashi for authenticity), noodles, an egg, and any preferred seasonings, like soy sauce or green onions. Combine the broth and noodles, heating until the noodles are nearly done. Then, stir your beaten egg into the swirling hot liquid, where it will cook instantly, creating delicate egg flowers. A sprinkle of seasoning and a minute to let the flavors meld yield a soup that’s surprisingly complex for its quick creation.
Pressure Cooker Udon Noodle Egg Drop Soup
When using a pressure cooker, the process begins by adding the broth ingredients to the pot, including seasonings like ground ginger, garlic powder, and white pepper for added depth. After securing the lid, the mixture is cooked at high pressure. In the meantime, eggs are whisked and set aside, ready to be transformed into the silky ribbons that will swim through the soup.
Once the broth is ready, the pressure cooker is set to sauté mode to bring the soup to a boil. At this point, the udon noodles are introduced and cooked according to package directions, which vary depending on whether they are fresh, semi-dried, or dried. Fresh udon noodles require a mere 2-3 minutes of cooking time, while dried ones may take up to 10 minutes.
As the noodles cook, the beaten eggs are gently poured into the hot broth, with continuous stirring to ensure the formation of egg ribbons. This technique not only adds a rich texture but also infuses the soup with a high-quality protein source, making it both nourishing and satisfying.
The final touch involves adding vegetables such as carrots, spinach, scallions, and perhaps even mushrooms or bean sprouts, contributing freshness and nutritional value to the dish. Once everything is combined, the pressure cooker is turned off, and the soup is ready to be served.
This Pressure Cooker Udon Noodle Egg Drop Soup is a testament to the versatility of traditional recipes when adapted to modern cooking appliances. It offers a quick and easy way to enjoy a warm, hearty meal that is as flavorful and authentic-tasting as the best of take-out joints, all from the comfort of home.
Slow Cooker Noodle Egg Drop Soup
To prepare Slow Cooker Noodle Egg Drop Soup, start by adding chicken broth, soy sauce, sesame oil, and any additional seasonings to the slow cooker. Allow these ingredients to heat and meld together. If using, prepare a cornstarch slurry and add it to the broth to achieve the desired thickness. Add the noodles at the appropriate time according to their cooking instructions. Finally, drizzle in the beaten eggs while stirring the soup to form egg ribbons.
Cooking times may vary depending on the slow cooker settings, but generally, the soup can be cooked on high for about 4 hours or on low for approximately 6 hours. Once the noodles are tender and the eggs are cooked, the soup is ready to be served. Garnish with sliced scallions or additional herbs for a fresh touch.
This Slow Cooker Noodle Egg Drop Soup is not only a satisfying meal but also a convenient option for those seeking a warm and nourishing dish with minimal effort.
Tips for making noodle egg drop soup
Cooking Tips
The key is keeping things simple – a good chicken or veggie broth, some cooked noodles, maybe a few veggies, and then slowly drizzling in the egg. Watching those ribbons of egg swirl throughout the hot broth always makes me smile.
Some tips: use a large spoon to gently stir the broth as you add the egg, that way the egg cooks evenly and doesn’t clump. I also like adding some green onions, carrots, or bok choy for extra flavor and nutrition. And don’t forget a dash of soy sauce or sesame oil to round out the flavors.
The best part is how quick and easy this soup comes together. Within minutes I have a steaming bowl of comfort to enjoy. This simple soup always warms me up on cold days and puts a smile on my face.
Serving Suggestions
- Gyoza: These delightful Japanese dumplings can be served on the side. Their crispy exterior and juicy filling make for a perfect textural contrast to the smoothness of the egg drop soup.
- Daifuku: For a sweet finish, offer your guests a Daifuku, a soft rice cake filled with sweet red bean paste. It’s a gentle, subtly sweet treat that won’t overpower the palate after the savory soup.
- Sashimi: If you’re looking to add a touch of luxury and freshness to the meal, sashimi is an excellent choice. The clean, raw flavors of the fish complement the simplicity of the egg drop soup.
- Oyakodon: This comforting bowl of chicken and egg over rice shares a similar flavor profile with the soup and can serve as a more substantial follow-up to the lighter starter.
- Miso Soup: For those who prefer a soup duo, miso soup can be a warming addition. Its umami depth pairs well with the egg drop soup, offering a variety of tastes.
- Yaki Udon: These thick, chewy noodles stir-fried in a savory sauce provide a hearty and satisfying complement to the lighter soup.
- Butajiru: Also known as pork miso soup, this robust and hearty dish would be a wonderful follow-up, especially during colder months.
- Negi Oil: Drizzle a bit of this flavorful scallion oil over the soup to enhance its taste and add an aromatic kick.
- Katsudon: A bowl of rice topped with breaded pork cutlet, egg, and condiments could be a fulfilling main course after enjoying the soup.
- Shio Tare: A simple salt-based seasoning sauce like shio tare can be offered on the side for those who wish to adjust the seasoning of their soup to their own taste.
FAQs about Noodle Egg Drop Soup
- What is egg drop soup made of?
- Egg drop soup typically consists of beaten eggs slowly poured into a seasoned broth while stirring, creating delicate egg ribbons. The broth is flavored with ingredients like soy sauce, mirin, sea salt, and dashi.
- Is egg drop soup healthy for you?
- Yes, egg drop soup can be a healthy option. It’s low in calories and provides protein from eggs. However, the overall nutritional value depends on the specific ingredients and broth used.
- Why is egg drop soup so good?
- Egg drop soup is praised for its simplicity, comforting texture, and balanced flavors. The combination of silky egg ribbons, savory broth, and optional garnishes makes it a delicious and satisfying dish.
- How do you make an egg drop?
- To make an egg drop, beat eggs and slowly pour them into the hot soup while stirring in circular motions. The eggs will form thin ribbons as they cook in the hot liquid.
- Can I make this soup vegetarian?
- Absolutely! Use vegetable broth instead of chicken broth, and you’ve got a delightful vegetarian Noodle Egg Drop Soup.
- How do I store leftovers?
- Store any leftover Noodle Egg Drop Soup in an airtight container in the refrigerator. Reheat gently on the stovetop, and add some fresh garnishes for a tasty round two.
- Can I use other types of noodles?
- Certainly! You can use various noodles like rice noodles, udon, or even egg noodles to suit your preference.
- Is this soup spicy?
- The base recipe is not spicy, but you can add chili sauce or red pepper flakes for a spicy kick if you like.
- What’s the best way to reheat the soup?
- To maintain the soup’s quality, reheat it on the stovetop over low heat. Be gentle when stirring, especially to keep those lovely egg ribbons intact.
Conclution
As we reach the end of our culinary journey, I hope that you’ve found a sense of warmth and contentment in preparing this Japanese Noodle Egg Drop Soup. It’s been a pleasure to share with you a recipe that is more than just a meal—it’s a comforting embrace for the soul, a nourishing touch for the body, and a peaceful respite for the mind.
In every steaming bowl lies the essence of simplicity and the art of balance—qualities that define the heart of Japanese cooking. The delicate dance of the egg through the broth, the gentle hug of the noodles, and the subtle yet profound depth of the dashi come together to create a symphony of flavors that speaks directly to the heart.
At Food And Meal , we believe that every dish has a story to tell, and every spoonful carries the potential to connect us to something greater. Whether it’s the history behind the ingredients, the memories evoked with each bite, or the shared experience of a family dinner, food is a universal language that transcends boundaries.
I invite you to savor the last drops of your soup, to reflect on the serenity it has brought to your day, and to carry that tranquility with you. May this Japanese Noodle Egg Drop Soup be a recipe you return to time and again, not only for its taste but also for the comfort it provides.
Thank you for allowing me to guide you through this recipe. For more heartwarming dishes and stories behind them, continue to explore with us at Food And Meal. Until next time, may your kitchen be filled with love, laughter, and delicious aromas.
Remember, the simple act of cooking can be an extraordinary act of love. So, go ahead, share this soup with someone special, and spread the joy that comes from a home-cooked meal. Visit us again at foodandmeal.com for more inspiration, and never forget that the best meals are those that are made with care and savored with gratitude.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.