Egg Soup is everyone’s favourite. When you add whisked Egg into hot soup, Egg is instantly cooked and comes up to the surface. However, if the soup is slightly thickened with a small amount of Starch, the Egg floats in the soup evenly. In Japan, this type of Clear Soup with Egg is called ‘Kakitama-jiru’.
4 cups Chicken Stock *OR Dashi Stock
200 to 300g Enoki
1 teaspoon grated Ginger
Salt & White Pepper
1-2 teaspoons Soy Sauce *optional
1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
2 to 3 Eggs *lightly whisked
1 to 2 Spring Onion *finely chopped
- Cut off the bottom of Enoki and cut 2 to 3cm in length.
- Heat Chicken Stock (OR Dashi Stock) in a large saucepan or pot. Add grated fresh Ginger and Enoki, and season with Salt & White Pepper. Add Soy Sauce for an extra flavour if you like.
- Place Potato Starch Flour and Water in a small bowl and mix well. Then add to the hot soup and stir to thicken the soup.
- Add lightly whisked Eggs slowly in a circular motion into the hot soup, gently stirring. Don’t drop the Eggs all at once. When Eggs are cooked, remove from the heat.
- Add finely chopped Spring Onions and enjoy.