Kakitama Jiru - Japanese Egg Drop Soup

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 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


  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.


  • (1) Grate 2 inches of fresh ginger with a Microplane or a Japanese ceramic grater and squeeze to get a tablespoon of fresh ginger juice.

Another great recipe by https://dailycookingquest.com.