Recipe: Japanese Egg Drop Soup

December 2021(vol. 170)

Japanese Egg Drop Soup (Kakitamajiru)

Delicious and perfect clear soup that goes perfect with any meal!

Slightly thick soup stays warm longer, must try in cold season ?

Difficulty: Easy

Time: 15min

Number of servings: 4 servings


  • 2 Eggs
  • Snow Peas *Mitsuba or chopped scallion is ok
  • 600ml Dashi Broth (Kombu or Bonito)
  • 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


  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.