Soft Zucchini and Egg Soup
Simple Zucchini and Egg Soup Recipe: A Clear and Refreshing Soup Dish
Quick and easy for busy days! Introducing a recipe for soft zucchini and egg soup with a wonderfully clear and refreshing broth. The combination of zucchini and egg creates a universally loved flavor, and with simple ingredients, it makes for a delicious meal or a perfect hangover cure.
Main Ingredients
- 1 Zucchini (approx. 300g)
- 1/2 Onion (approx. 100g)
- 3 Eggs
- 1/2 Green Onion (approx. 50g)
- 8 cups (1.6L) Dashi stock or commercial broth
Cooking Instructions
Step 1
To create a warm and refreshing broth, prepare 8 cups (1.6L) of dashi stock. Using bouillon cubes or a dashi pack will make it even easier to achieve a delicious stock. Pour the stock into a pot and bring to a simmer over medium heat.
Step 2
Crack 3 eggs into a bowl, remove the chalazae (the white stringy bits), and beat them thoroughly with a fork or whisk until smooth. It’s important to beat them well so they spread evenly in the soup later.
Step 3
Slice the zucchini into half-moons or your preferred shape, about 0.5cm thick. Slice the onion thinly into strips. Cut the green onion diagonally. Slicing the vegetables not too thinly will give them a pleasant texture when cooked.
Step 4
Once the stock starts boiling, add the prepared zucchini and onion. Cook until the vegetables become translucent. It’s best to simmer over medium heat rather than high heat to prevent the vegetables from breaking apart and ensure they cook tenderly.
Step 5
When the vegetables are halfway cooked, add 1 Tbsp of minced garlic to enhance the broth’s flavor. Let it simmer briefly for the garlic aroma to meld well with the soup.
Step 6
To add depth and umami to the soup, add 2 Tbsp of fish sauce. If you don’t have fish sauce, you can substitute with soy sauce for soup, but use only about 0.5 Tbsp. Be mindful not to add too much soy sauce, as it can make the soup cloudy.
Step 7
Season the soup. Add 0.5 Tbsp of salt and taste. Adjust the salt amount according to your preference. The key is to season it for a clear and refreshing taste.
Step 8
Once the zucchini is fully tender, slowly pour the beaten egg mixture in a thin stream around the edge of the pot. Avoid stirring immediately; let the egg cook undisturbed to form delicate ribbons or strands, similar to cooking egg crepes.
Step 9
As the egg cooks and forms soft curds, sprinkle 0.2 tsp of black pepper over the soup. Black pepper helps to remove any gamey odors and adds a pleasant aroma.
Step 10
Finally, add the diagonally sliced green onions and let it simmer for another moment to complete your delicious zucchini and egg soup! Serve hot to enjoy a tender and comforting soup dish.
