Japanese Egg and Cabbage Soup (Kakitamajiru)

Name: Japanese Egg and Cabbage Soup (Kakitamajiru)
Yield: 3 servings
Cuisine: British
Ingredients: 1 cabbage leaf; 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A); 1/2 tbsp Soy sauce :(A); 1 tsp Mirin :(A); 1 egg; 1 tsp starch (dissolve in 1.5 tbsp of water)

Mogco Tokyo @harakiricafe

Tokyo, Japan

Speaking of traditional Japanese soup, probably you imagine Miso soup.
I will introduce this easy and quick recipe. You can use beans sprout for ingredients as well.
#Japanese #soup #vegetable #cabbage #quick

Mogco Tokyo @harakiricafe

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Ingredients

3 servings

1cabbage leaf
600 mLDashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
1/2 tbspSoy sauce :(A)
1 tspMirin :(A)
1egg
1 tspstarch (dissolve in 1.5 tbsp of water)

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Steps

1

Cut a cabbage leaf into bite-size pieces.
2

Put condiments (A) and water in a saucepan and heat until it comes to a boil.
3

When the cabbage is cooked, turn off the heat, add watery potato starch and stir it.
4

Turn the heat on again. When it comes to a boil, add a beaten egg little by little.
5

Serve in a bowl.