Tamago Soup Recipe

Prepare base

In a medium saucepan, bring 4 cups of prepared dashi stock to a gentle simmer over medium heat. Avoid a rolling boil to keep the broth clear.

Add 1 tablespoon soy sauce, 1 teaspoon mirin, and 1 teaspoon salt to the simmering dashi. Taste and adjust seasoning: it should be lightly savory and slightly sweet. Keep the broth at a gentle simmer (small bubbles) while you prepare eggs and add-ins.

Beat eggs

Crack 3 large eggs into a small mixing bowl. Add 2 tablespoons cold water and 1/4 teaspoon white pepper (if using). Whisk gently until the mixture is uniform and slightly frothy. Do not overbeat; avoid incorporating too much air.

Strain (optional)

For an extra-smooth texture, strain the beaten eggs through a fine-mesh sieve into a small pouring vessel.

Create ribbons

Reduce heat under the simmering broth so it is very gentle. Hold the bowl or vessel with the beaten eggs close to the surface of the broth. Slowly pour the eggs in a thin, steady stream while simultaneously stirring the broth in one direction with a chopstick or spoon to create delicate egg ribbons (torn or ribbon-like curds). Continue until all egg mixture is incorporated.

Alternatively, for soft curds, pour the eggs in a slow steady stream without stirring; they will set in thin sheets that can be broken up with the ladle.

Add tofu and wakame

If using tofu and wakame, gently add the 1/2 cup cubed silken tofu and 1 tablespoon rehydrated wakame to the pot right after the egg is added. Stir once gently to incorporate without breaking up the eggs too much.

Warm through

Let the soup sit off direct heat for 30–60 seconds; the eggs will finish setting in the residual heat. Do not boil after adding the eggs to avoid toughening them.

Garnish and serve

Ladle the soup into bowls. Sprinkle 2 tablespoons thinly sliced scallions over each serving (divide across servings). Drizzle about 1/4 teaspoon sesame oil across the bowls if desired. Serve immediately while hot.