Kakitama Jiru (かきたま汁) is the Japanese version of egg drop soup. The ingredients list to make this soup is really short: egg, dashi, soy sauce, ginger, potato starch (片栗粉), and some greens like chopped scallions, or if you have access to it, trefoil (三つ葉). I have been hunting down trefoil for a while in the bay area, and haven’t had the luck, so I simply used chopped scallions.
Kakitama Jiru - Beaten Egg Soup
- 2 1/2 cup dashi
- 3/4 teaspoon salt
- 2 teaspoon light soy sauce (Japanese: 薄口醤油) (*)
- 2 eggs, lightly beaten
- 1 teaspoon fresh ginger juice
- 1 scallion, thinly sliced
- Starch mixture (mix together)
- 2 tablespoon potato starch (Japanese: 片栗粉) (**)
- 2 tablespoon water
- Place dashi, salt, and light soy sauce in a soup pot. Bring to a boil.
- Add starch mixture gradually to thicken the soup.
- Pour the beaten egg in a thin stream with one hand while the other hand stir the soup gently in a clockwise (or counter clockwise) direction.
- Add ginger juice and sliced scallions. Turn off heat and serve immediately.
- (*) If using regular soy sauce, add the amount of salt (try 1 teaspoon), and 1 teaspoon of mirin.
- (**) Can be substituted with corn starch.