Soups Chinese

Japanese-Style Tamago Supu

A Chinese-style egg-drop soup given a Japanese-inspired twist with ginger, lemongrass, miso and optional flavour boosters. Warm, gentle and ideal for rainy days, colds, or evenings when chewing feels like excessive project management.

Japanese-Style Tamago Supu

What It Is

This is a light egg-drop soup made from chicken or vegetable stock thickened slightly with cornstarch, then finished with ribbons of egg and optional Japanese-inspired additions such as miso, ginger and dashi.

Origin

Egg-drop soup is associated with Chinese cuisine. This Dinner by the Minute version adds Japanese-inspired ingredients and flavouring options, so it is best described as a fusion soup.

Fun Fact

Egg-drop soup gets its characteristic ribbons when beaten egg is poured slowly into hot broth while the liquid is gently stirred.

Prep
10 min
Cook
25 min
Temp
Stovetop gentle simmer
Total
35 min
Servings
3 bowls
(assuming no one present is secretly a moose)
Difficulty
easy
Dairy-Free Nut-Free
Diet
Vegetarian, Dairy-Free, Nut-Free, Low-Carb
Away Mission
25 min walk
(the Enterprise burns more than this just idling in orbit)
#chinese-inspired #comfort-food #egg-drop-soup #ginger #japanese-inspired #miso #tamago

Ingredients

  • 4 cups chicken or vegetable stock
  • 1 tbsp + 1 tsp cornstarch
  • 2–4 large eggs
  • Salt or soy sauce, to taste
  • ½-inch piece fresh ginger, peeled and sliced
  • 1 stem lemongrass, bruised
  • ½ tsp peppercorns
  • 1 tbsp soy sauce
  • 2 tbsp miso, optional
  • Optional flavour extras: hot sauce, wasabi, hoisin, green onions, miso or dashi

Steps

  1. Pour stock into a saucepan over medium-high heat. Add ginger, lemongrass, peppercorns and any other flavouring extras you are using.
  2. Reduce to medium-low and simmer for 15 minutes. Remove the solid flavourings.
  3. Taste and season with salt or soy sauce. Add any soup extras such as tofu or vegetables and simmer about 5 minutes.
  4. Whisk a small amount of broth with some cornstarch until smooth, then whisk it back into the soup and simmer until the broth loses its raw starch taste.
  5. Beat the eggs with a small amount of cornstarch. Bring the soup to a bare simmer.
  6. Slowly drizzle the egg through the tines of a fork while gently stirring the broth to create ribbons.
  7. Let stand for several seconds to finish cooking the egg, then serve.

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Notes

The source lists 1 tbsp + 1 tsp cornstarch but later refers to 'remaining teaspoon,' creating a quantity mismatch. The import preserves the printed ingredient amount but follows the method cautiously. The place name 'Beika' in the source appears fictional or uncertain and is not presented as a real Japanese origin.

Nutrition Facts
Per 1 bowl
Calories 120
Burning this off: one Tragically Hip song, played loud, on a treadmill.
% Daily Value*
Fat 5.0 g 7%
Saturated + Trans 1.5 g 8%
Cholesterol 190 mg
Sodium 2960 mg 129%**
Carbohydrate 9.0 g
Fibre 1.0 g 4%
Sugars 2.5 g 3%
Protein 11.0 g
Potassium 410 mg 9%
Calcium 60 mg 5%
Iron 2.2 mg 12%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

Use vegetable stock for a meatless version. Add tofu, mushrooms, bok choy or scallions. Use tamari instead of soy sauce if you need a gluten-free option and the product is certified gluten-free.

Storage

Refrigerate in a sealed container for up to 3 days. Reheat gently without prolonged boiling.

Freezing

Not recommended because egg ribbons can become rubbery after freezing and thawing.