Cod Egg Soup

Cod egg soup is easy to make in under 20 minutes, and is absolutely delicious with light yet umami rich broth. It has flaky chunks of cod, celery, and silken ribbons of egg.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Soup

Cuisine Japanese

Servings people

Calories 145 kcal

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

Do not mix the soup right after you put in the egg. Let it cook on its own to make ribbon-like egg strands. Letting it drizzle through a chopstick helps to drop in thin strands.

Nutrition

Serving: 1servingCalories: 145kcalCarbohydrates: 2gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 95mgSodium: 1616mgPotassium: 665mgFiber: 0.4gSugar: 1gVitamin A: 208IUVitamin C: 2mgCalcium: 78mgIron: 1mg

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.