Japanese Egg Soup with Peas Tamago to Kinusaya No Suimono
Immerse yourself in the delicate, savory flavors of Japanese Egg Soup with Peas, or Tamago to Kinusaya no Suimono, a comforting dish that perfectly balances simplicity and elegance. This traditional Japanese soup features a rich and umami-packed dashi broth enhanced with soy sauce and mirin, creating a light yet flavorful base. Tender ribbons of softly cooked egg float effortlessly alongside vibrant green peas, adding both texture and color to the dish. Finished with a garnish of thinly sliced scallions and optional nori strips, this soup is as visually appealing as it is delicious. Ready in just 20 minutes, it’s an ideal starter or light meal bursting with authentic Japanese flavors. Whether you're exploring traditional Japanese cooking or looking for an easy, wholesome recipe, this light egg soup is the perfect addition to your culinary repertoire.
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Recipe Information
Ingredients
- 4 cups Dashi stock
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Green peas, fresh or frozen
- 2 stalks Scallions, thinly sliced
- 1 sheet Nori (seaweed), cut into thin strips (optional)
Instructions
In a medium-sized pot, bring the dashi stock to a gentle simmer over medium heat.
Add the soy sauce, mirin, and salt to the pot. Stir to combine and adjust seasoning to taste if needed.
Reduce the heat to low and let the broth simmer gently.
If using frozen peas, blanch them in boiling water for 1 minute, then drain. If using fresh peas, cook them in boiling water for 2-3 minutes until tender. Set aside.
In a small bowl, crack the eggs and beat them lightly with a fork until the yolks and whites are just combined.
Increase the heat of the soup to medium. Using chopsticks or a spoon, gently stir the broth in a circular motion to create a whirlpool effect.
Slowly drizzle the beaten eggs into the swirling broth in a thin stream. Let the eggs set for 30 seconds without stirring to create delicate ribbons.
Add the peas to the soup and let them warm through for 1-2 minutes.
Ladle the soup into bowls and garnish with sliced scallions and optional nori strips for a burst of umami flavor.
Serve immediately while hot, and enjoy the light and savory flavors of the Japanese egg soup.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
