Japan
Kanpyo Egg-Drop Soup
Kanpyo Egg-Drop Soup, adapted from the MAFF regional recipe for Tochigi. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Rinse the kanpyo, rub it with salt and rinse again in fresh water. Boil until tender enough to pinch apart. Cut into approximately 2 cm lengths and stir into beaten eggs.
- 2
Bring the dashi to a boil and season with the soup salt and soy sauce. Pour in the egg-and-kanpyo mixture and cook until the egg is set and fluffy. Serve garnished with mitsuba.
