Japanese•quick
Kakitama Jiru - Japanese Egg Drop Soup
You will love this Japanese version of egg drop soup for a quick and easy meal. It takes 20 minutes and uses eggs and pantry ingredients with Japanese dashi stock as the soup base.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups dashi (homemade or store-bought)
- 1 1/2 teaspoon salt
- 1 tablespoon soy sauce, preferably less-sodium soy sauce
- cornstarch slurry (3 tablespoons cornstarch + 3 tablespoons water)
- 4 eggs, lightly beaten
- 1 tablespoon fresh ginger juice (Note 1)
- 2 scallions, thinly sliced
Instructions
- 1
Place dashi, salt, and soy sauce in a soup pot and boil over medium heat.
- 2
Add cornstarch slurry and stir for about 2 minutes, or until the soup is thick.
- 3
Pour the beaten eggs in a thin stream while stirring the soup gently in one direction to create the egg drop effect.
- 4
Add ginger juice and thinly sliced scallions.
- 5
Turn off the heat and serve the soup immediately.