Japanese Style Egg Drop Soup (Kakitama-jiru)
This is a Japanese version of Egg Drop Soup called Kakitama-jiru. Kakitama-jiru broth is based on dashi stock, but Chinese egg drop soup is made with chicken stock. Fluffy eggs in the soup look almost like ribbons. It also reheats well.Cook Time does not include the time to make dashi stock.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400ml / 0.8pt dashi stock ((note 1))
- 1 tsp light soy sauce ((note 2))
- ⅓ tsp salt
- 3 tsp cornflour/corn-starch diluted in 3 tsp water ((note 3))
- 1 egg (, beaten)
- A handful of snow pea shoots (cut to 2.5cm/1” pieces (note 4))
Instructions
- 1
Bring dashi stock to a boil and add soy sauce and salt.
- 2
When salt is dissolved, add the cornflour to the broth slowly while mixing the broth with a ladle. This prevents cornflour lumps in the broth.
- 3
When the broth thickens, reduce the heat to medium so that the broth is gently boiling.
- 4
Using chopsticks or a fork, pour the beaten egg along the chopsticks/fork, drawing a circle starting from the centre of the pot towards the outer edge (note 5).
- 5
Gently stir the egg ribbons with the ladle, then turn the heat off.
- 6
Add the snow pea shoots to the soup and serve while hot (note 6).