Japanese Nori Egg Soup

5 from 5 votes
Total Time 10 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 3 kcal


  • 500 ml Chicken stock
  • 1 St. Boiled egg
  • 2 St. Early leeks
  • 1 St. Nori sheet
  • 4 cm Daikon root fresh
  • 0,5 cm Ginger, grated
  • 1 tsp Soy sauce
  • 1 St. Shiitake mushrooms fresh
  • Black pepper from the mill


  • Something very simple, fast food 🙂
  • Bring the stock to a boil. Hard boil an egg. Until then, cut the mushroom into slices, add the stalk to the compost, it will never become soft. Wash and cut the leek: cut the white part into fine rings, the green part into the finest strips, continue cooking. Roast the nori sheet a little on both sides over a flame and crumble it into the broth. Cut the daikon into a square, then cut thin slices.
  • Egg peeling. Season the stock (pepper, soy sauce). And put one half of the egg into a bowl, pour the broth over it and enjoy.


Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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