In this video, I'll show you how to make the coziest Japanese egg drop soup (Kakitamajiru) in just 10 minutes! Perfect for busy mornings or chilly evenings, this umami-rich soup features silky egg ribbons in a warming dashi broth that'll instantly become your comfort food go-to.<br /><br />🖨 PRINT FULL RECIPE: https://sudachirecipes.com/japanese-egg-drop-soup/<br />📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />📌 RECIPE DETAILS:<br />⏰ Time: 10 mins<br />👥 Servings: 2<br />🥕 Ingredients:<br /> - 500 ml dashi stock use plant-based dashi for vegetarians<br /> - 1 tsp soy sauce<br /> - 1 tsp salt<br /> - 30 g Japanese leek white part, diagonally sliced<br /> - 1 tbsp water<br /> - 1 tbsp potato starch or cornstarch/tapioca starch<br /> - 2 eggs<br /> - finely chopped green onions to garnish<br /> - Japanese chili powder (shichimi togarashi), optional garnish<br /><br />📖 FULL RECIPE & INSTRUCTIONS WITH TIPS<br />Website: https://sudachirecipes.com/japanese-egg-drop-soup/<br />Latest Recipes: https://sudachirecipes.com/blog/<br />iOS App: https://tinyurl.com/mtz9b85r<br />Android App: https://tinyurl.com/5n88bkku<br /><br />⏱ TIMESTAMPS<br />0:00 Intro<br />0:09 Creating the Dashi Base<br />0:33 Making the Slurry<br />1:27 Perfect Egg Ribbon Technique
