Soup: Japan – 卵スープ ▶ Tamago Supu (Silky Ginger-Sesame Egg Ribbon Soup with Shiitake)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 15 min

Total 23 min

Ingredients

4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (100 g) fresh shiitake mushrooms, thinly sliced (stems removed)
1 small head baby bok choy, thinly sliced (stems and leaves separated)
2-inch piece fresh ginger, cut into thin matchsticks
2 cloves garlic, lightly crushed
4 scallions, whites and greens separated and thinly sliced
2 large eggs, beaten
1 tbsp (15 ml) light soy sauce (or tamari)
1 tsp (5 ml) rice vinegar
1 / 2 tsp (2.5 ml) toasted sesame oil
1 / 4 tsp ground white pepper
2 tsp cornstarch mixed with 2 tbsp (30 ml) cold water
Fine sea salt, to taste

Instructions

In a medium pot, combine broth, ginger, garlic, shiitake, and scallion whites. Bring to a simmer over medium heat and cook for 8–10 minutes to infuse flavor.
Stir in the bok choy stems and simmer 2 minutes until just tender.
Add soy sauce and white pepper. Taste and season lightly with salt if needed. If you prefer a clearer broth, remove the ginger and garlic with a slotted spoon.
Whisk the cornstarch slurry, then drizzle it into the simmering soup while stirring. Simmer 1 minute until lightly silky.
Reduce heat to low. Create a gentle whirlpool with a spoon and slowly drizzle in the beaten eggs; let set for 30–45 seconds, then stir once to form delicate ribbons. Add bok choy leaves and cook 30 seconds until just wilted.
Remove from heat. Stir in rice vinegar and toasted sesame oil. Garnish with scallion greens and serve immediately.