How to Make Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯 Recipe) | OCHIKERON | Create Eat Happy :)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

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.

Put Dashi broth in a large pot and put on medium heat. When it becomes warm, season with salt and light soy sauce.

Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.

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.

Wait for a second, mix with a ladle, then add ginger juice if you like.

Stop the heat, cover, and steam with the remaining heat for a minute.

Pour it into a soup bowl, and garnish with snow pea strips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens