Miso Stracciatella or Egg Drop Soup

If you love egg drop soup you will love this riff on it.. I was inspired by a recipe that was featured in the September 2016 Bon Appetit issue in which the Chef Katy Millard made a Dashi Stracciatella  (see link below). Stracciatella translates to “little shred or rag” in Italian and in this dish the eggs look just like delicious little shreds of soft but edible fabric. Its fun to combine cultures here; in the sense that classic Asian cuisine meets classic Italian cuisine. Keep in mind there are some differences between the Asian egg drop soup and Italian Stracciatella; however both are delicious. In this recipe I made a basic Miso Soup base (you can buy pre-made miso paste and mix with water) combined with chopped green onions, some basil, Sambal Oelek and soy sauce. I then whipped up two eggs and and tossed them into the boiling miso base; stir frantically as you don’t want a mass of egg to form, but instead little threads. You may even feel the soup thicken slightly. This is a great alternative to chicken noodle soup and would knock out any winter blues you may feel as the seasons change; plus its quick. So go ahead and make your version of Stracciatella or Egg Drop Soup!

Recipe Link Dashi Stracciatella:

Dashi Stracciatella


  • Boiling Water (3 Cups)
  • Miso Paste or Miso Soup Base (to taste)
  • Chopped Green Onions
  • Basil
  • Sambal Oelek
  • Soy Sauce
  • 2-3 Large Eggs (whipped)



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