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0 from 9 votes

Japanese Egg Drop Soup (Kakitamajiru)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 2 portions
Course: Side Dish , Soup
Cuisine: Japanese

Ingredients

  • 500 ml dashi stock use plant-based dashi for vegetarians
  • 1 tsp soy sauce
  • 1 tsp salt
  • 30 g Japanese leek white part, diagonally sliced
  • 1 tbsp water
  • 1 tbsp Potato Starch or cornstarch/tapioca starch
  • 2 eggs
  • finely chopped green onions to garnish
  • Japanese chili powder (shichimi togarashi) shichimi togarashi, optional garnish

Instructions

    Cup of Yum
  1. Pour 500 ml dashi stock into a saucepan and mix in 1 tsp soy sauce and 1 tsp salt. Place the saucepan on the stove and bring to a boil over a medium heat. (Taste test the broth at this point and add more soy sauce if necessary.)
  2. Once it starts to boil, add 30 g Japanese leek and reduce the heat to simmer.
  3. In a small bowl, mix 1 tbsp potato starch with 1 tbsp water to make a slurry.
  4. Drizzle the slurry into the broth and mix thoroughly.
  5. Crack 2 eggs into a pourable container and whisk until combined.
  6. Increase the heat and return the broth to a boil. Once boiling, drizzle in the whisked egg one-third at a time. The egg will lower the temperature of the broth so wait for it to start bubbling again before adding the next third.
  7. Gently mix the soup a few times and then remove it from the heat.
  8. Pour into serving bowls and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
  9. Enjoy!

Notes

  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. Reheat in the microwave or on the stove until piping hot.