Japanese style egg and caviar broth
3 servings
20 minutes
Japanese broth with eggs and caviar is a refined combination of flavors characteristic of traditional Japanese cuisine. The soup base is a rich broth made from seaweed, complemented by salty notes of soy sauce and aromatic tuna flakes. Thickened with corn starch, it acquires a delicate, velvety texture. Whipped eggs added at the final stage create soft swirls, while red caviar adds an exquisite depth of flavor to the dish. This soup is especially popular in winter months when it warms and fills the body with heat. It is perfect as a light yet nutritious dinner, combining simplicity with gastronomic elegance. Garnished with fresh herbs, it not only pleases the eye but also provides true enjoyment for every gourmet.
1
Pour cold water over the seaweed and bring to a boil. Add salt, pepper, soy sauce, dried tuna flakes, and cook for 3 minutes.
- Seaweed: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 4 tablespoons
- Tuna: 20 g
2
Dissolve corn starch in warm water and mix thoroughly. Pour the starch water into the broth, bring to a boil, and cook, stirring constantly, until thickened.
- Cornstarch: 1 tablespoon
3
Beat the eggs and add them to the soup, stirring constantly. Cook for 2 minutes.
- Chicken egg: 2 pieces
4
Add red caviar and chopped greens to the ready soup.
- Caviar: 60 g
- Green: 1 bunch