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Kakitama Egg Drop Soup

A Japanese-style soup with fluffy egg. Thickened with potato starch to keep it warm and easy to drink.

Soup 8 min50 kcal / Protein 6g / Fat 2.6g (per serving)Remission OKActive OK
汁物活動期OK時短
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Ingredients

Egg1
Dashi stock300ml
Soy sauce1 tsp
SaltPinch
Potato starch1 tsp
Water2 tsp

Instructions

  1. 1

    Heat the dashi stock in a saucepan and season with soy sauce and salt.

  2. 2

    Gradually stir in the potato starch dissolved in water to thicken.

  3. 3

    Slowly pour in the beaten egg in a thin stream; once it floats up fluffily, turn off the heat.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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