How to Make Speedy Piping Hot Egg Drop Soup With Shio-Kombu
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Speedy Piping Hot Egg Drop Soup With Shio-Kombu. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Piping Hot Egg Drop Soup With Shio-Kombu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Piping Hot Egg Drop Soup With Shio-Kombu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Piping Hot Egg Drop Soup With Shio-Kombu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Piping Hot Egg Drop Soup With Shio-Kombu using 5 ingredients and 2 steps. Here is how you cook that.
I wanted to pair the flavor of the shio-kombu with soup and beaten egg.
There's really nothing special to it, but you should adjust the taste as it'll depend on the salt content of the umeboshi.
You could also make the dashi stock with 600 ml of water and 1 teaspoon of dashi stock granules. Recipe by Kyoku
Ingredients and spices that need to be Take to make Piping Hot Egg Drop Soup With Shio-Kombu:
- 1 tbsp Shio-kombu
- 2 Umeboshi
- 600 ml Dashi stock
- 2 Imitation crab sticks
- 1 Egg
Instructions to make Piping Hot Egg Drop Soup With Shio-Kombu
- Add the shio-kombu and umeboshi (remove the pit and shred) into the dashi stock and heat. Shred the imitation crab sticks with your hands and add to the pot. When the soup becomes hot enough, pour the beaten egg into the pot while stirring with chopsticks for the egg drop soup texture.
- It's done!
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