Cod egg soup is easy to make in under 20 minutes, and is absolutely delicious with light umami-rich broth. It has flaky chunks of cod, celery, and silken ribbons of egg.
This soup is super easy to prepare in one pot, making it a great option for weeknight meals. The combination of fresh ginger, sake and a touch of tamari makes the perfect flavor rich broth.
You can enjoy this cod egg soup on its own, or pair it up with a side of rice or noodles. It’s truly comforting and satisfying!
Ingredients for this recipe
- Dashi broth - or vegetable broth
- Water
- Celery
- Cod
- Sake - or dry white wine
- Grated ginger
- Tamari soy sauce
- Salt
- Egg
- Cornstarch
- Cold water
Toppings
- Thinly sliced scallions
- Chili oil (la-yu), or sesame oil for non spicy option
How to make cod egg soup
Step 1. Combine the dashi broth, water, and celery in a large saucepan. Bring it to a boil.
Step 2. Add the cod, sake, grated ginger, tamari, and salt. Whisk gently and simmer until the fish is cooked (becomes opaque and flaky).
Step 3. In a small cup, whisk the cornstarch and water together. Add the mix into the soup and whisk gently.
Step 4. Swirl in the whisked egg. Let it cook for one minute without touching until the egg sets.
Step 5. Serve in bowls and top with scallions and chili oil (or sesame oil)
Tip
Do not mix the soup right after you put in the egg. Let it cook on its own to make pretty ribbon-like egg strands! Letting the egg drizzle through a chopstick helps to drop in thin strands.
FAQ
See my posts Awase Dashi or Homemade Dashi Packets for how to make homemade dashi broth.
While my top recommendation is cod, you can also use other white fish such as pollock, Chilean sea bass, or dover sole.
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Recipe
Cod Egg Soup
Ingredients
- 2 cups dashi broth or vegetable broth
- 3 cups water
- 2 ribs celery sliced thinly
- 1 pound cod cut in large pieces
- 2 tablespoons sake or dry white wine
- 1 tablespoon grated ginger
- 1 tablespoon tamari soy sauce
- 1½ teaspoon salt or more
- 1 large egg whisked
- 2 tablepsoons cornstarch
- 3 tablespoons cold water
Toppings
- Thinly sliced scallions
- Chili oil (la-yu) or sesame oil for non spicy option
Instructions
- Combine the dashi broth, water, and celery in a large saucepan. Bring it to a boil.
- Add the cod, sake, grated ginger, tamari, and salt. Whisk gently and simmer until the fish is cooked (becomes opaque and flaky).
- In a small cup, whisk the cornstarch and water together. Add the mix into the soup and whisk gently.
- Swirl in the whisked egg. Let it cook for one minute without touching until the egg sets.
- Serve in bowls and top with scallions and chili oil (or sesame oil).
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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