Delicious and perfect clear soup that goes perfect with any meal! Slightly thick soup stays warm longer, must try in cold season 😊
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| How to Make Japanese Egg Drop Soup |
Other Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo
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Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯)
Difficulty: Easy
Time: 15min
Number of servings: 4 servings
Ingredients:
2 eggs
snow peas *Mitsuba or chopped scallion is ok
600ml Dashi broth (Kombu or Bnoito)
1/2 tsp. salt
1 tsp. light soy sauce *regular soy sauce is ok if you don't have it
2 tsp. Katakuriko (potato starch) *corn starch is ok
1 tbsp. ginger juice *if you like
Directions:
1. Beat eggs in a bowl. Trim stems and remove strings of the snow peas, cook in boiling water for a few seconds, drain well, and cut into thin strips.
2. Put Dashi broth in a large pot and put on medium. When it becomes warm, season with salt and light soy sauce.
3. Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.
4. Bring the soup to a boil, add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork, moving your hands in a circular motion around the pot.
5. Wait for a second, mix with a ladle, then add ginger juice if you like.
6. Stop the heat, cover, and steam with the remaining heat for a minute.
7. Pour it into a soup bowl, and garnish with snow pea strips.
レシピ（日本語）
https://cooklabo.blogspot.com/2019/09/Kakitamajiru.html
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