Description
Cod Egg Soup combines the rich flavors of cod, dashi broth, and ginger for a quick, satisfying meal. Quick to make and loaded with comforting flavors, this soup is perfect for a healthy dinner or a cozy lunch at home.
Ingredients
Scale
- 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 tablespoons cornstarch
- 3 tablespoons cold water
- thinly sliced scallions
- chili oil (la-yu) or sesame oil for non spicy option
Instructions
- In a large saucepan, combine the dashi broth, water, and sliced celery. Bring to a boil.
- Add the cod pieces, sake, grated ginger, tamari, and salt. Gently whisk and simmer until the cod is cooked through and flaky.
- In a small cup, whisk the cornstarch with cold water until mixed. Stir this mixture into the soup and whisk gently.
- Swirl the whisked egg into the soup, allowing it to cook for one minute without stirring until it sets.
- Serve the soup in bowls topped with sliced scallions and a drizzle of chili oil or sesame oil.
Notes
For added flavor, use homemade dashi broth if available.
Ensure the cod is fresh for best taste and texture.
Adjust seasoning according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 1g
- Sodium: 900mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg