Easter holidays are gone and now it is getting cold in Melbourne. Hot soup is appreciated for dinner. Egg Soup is everyone’s favourite. When you add whisked egg into hot soup, egg is instantly cooked and comes up to the surface. If the soup is slightly thickened by adding a small amount of starch, the egg floats in the soup evenly. In Japan, a type of clear soup with egg is called ‘Kakitama-jiru’ and the soup is cooked in that way. I used Enoki for this egg soup, but you can use any mushrooms of your choice.


4 Servings


Chicken Stock 4 cups *OR Dashi Stock
Enoki 200 to 300g
Grated Fresh Ginger 1 teaspoon
Salt & White Pepper
Potato Starch Flour 1 tablespoon *mixed with 1 tablespoon Water
Eggs 2 to 3 *lightly whisked
Spring Onion 1 to 2 *finely chopped

  1. Cut off the bottom of Enoki and cut 2 to 3cm in length.

  2. Heat Chicken Stock in a large saucepan or pot. Add grated fresh Ginger and Enoki, and season with Salt & White Pepper. You may wish to add small amount of Soy Sauce for Asian flavour.

  3. Place Potato Starch Flour and Water in a small bowl and mix well. Then add the mixture to the hot soup and stir to thicken the soup.

  4. Add the Eggs slowly in a circular motion into the hot soup, gently stirring. Don’t drop the Eggs all at once. When Eggs are cooked, remove from the heat.

  5. Add finely chopped Spring Onions and enjoy.