5 from 6 votes
Japanese Egg Drop Soup (Kakitamajiru)
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
3 mins
Cook Time
7 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 egg
- green onion to garnish, finely chopped
- Japanese chili powder shichimi togarashi, optional garnish
Instructions
- 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.)
- Once it starts to boil, add 30 g Japanese leek and reduce the heat to simmer.
- In a small bowl, mix 1 tbsp potato starch with 1 tbsp water to make a slurry.
- Drizzle the slurry into the broth and mix thoroughly.
- Crack 2 eggs into a pourable container and whisk until combined.
- 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.
- Gently mix the soup a few times and then remove it from the heat.
- Pour into serving bowls and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
- Enjoy!
Cup of Yum
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.