Japanese Style Egg Drop Soup (Kakitama-jiru)

Method6 steps · about 10 min

1. 1

   Step 1: Bring all 400 ml ready unsalted home-style dashi to a boil in a saucepan. Add all 1 tsp light soy sauce and ⅓ tsp salt and stir to dissolve.

   Uses 400 ml ready unsalted home-style dashi stock · 1 tsp light soy sauce · ⅓ tsp salt

2. 2

   Step 2: Mix all 3 tsp corn starch with the separate 3 tsp water until smooth. Stir the slurry again just before pouring it slowly into the seasoned broth from step 1, stirring with a ladle to prevent lumps.

   Uses 3 tsp corn starch for the slurry · 3 tsp water for the corn-starch slurry · complete seasoned hot dashi broth

3. 3

   Step 3: When the broth from step 2 has thickened, reduce the heat to medium so it boils gently rather than vigorously.

   Uses complete broth with corn-starch slurry

4. 4

   Step 4: Pour the whole beaten egg (1) along chopsticks or a fork into the gently boiling broth from step 3, drawing a circle from the center toward the outside of the pot. Alternatively, pour through a ladle with small holes.

   Uses 1 egg, beaten · complete gently boiling thickened dashi broth

5. 5

   Step 5: Once all the egg is in, gently stir the soup from step 4 with a ladle without breaking the ribbons into small pieces. Keep cooking until the egg ribbons are fully set and the soup reaches 71°C, then turn off the heat.

   Uses complete dashi soup with added egg ribbons

   
6. 6

   Step 6: If using the snow pea shoot tips, add the handful of 2.5 cm pieces to the fully cooked soup from step 5. Gently scoop into two standard Japanese soup bowls and serve hot, keeping the ribbons intact.

   Uses A handful of snow pea shoot tips, cut into 2.5 cm pieces; optional garnish · complete cooked egg-ribbon soup