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Kakitamajiru (Japanese Egg Soup)

Vegetarian
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Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes
Servings: 4
Author: Juri Austin
Kakitamajiru is a quick and comforting Japanese egg soup made with a simple dashi broth. Serve it with steamed rice and your favorite side dishes as part of a Japanese-style meal.
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Kakitamajiru served in a soup bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • 3 cups water, 720ml
  • 1 tsp dashi powder
  • 1 tsp potato starch
  • 2 tsp water
  • 2 eggs, beaten
  • 1 Tbsp soy sauce
  • salt, to taste
  • chopped scallion, for topping

Instructions
 

  1. Make the soup: Add the water and dashi powder to a saucepan and bring to a boil.
  2. Thicken the soup: In a small bowl, mix the potato starch with 2 teaspoons of water. Slowly pour the mixture into the soup while stirring. Bring the soup back to a gentle boil.
  3. Add the egg: Slowly drizzle the beaten egg into the boiling soup, then gently stir.
  4. Season and serve: Stir in the soy sauce and season with salt to taste. Ladle into bowls, top with chopped scallions, and serve warm. Enjoy!

Notes

  • Storage: Store leftover soup in an airtight container or glass jar in the refrigerator for up to 3 days.
     
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Nutrition

Serving: 1servingCalories: 35kcalCarbohydrates: 1gProtein: 3g

This nutritional information is estimated and provided for general reference only.

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