Kakitamajiru (Egg Drop Soup)

Egg drop soup, called kakitamajiru in Japanese, is a classic homecooking soup in Japan. The deep umami flavor of the dashi and the soft, fluffy texture of the eggs creates a warm, light and comforting soup. Only 10 minutes and a few simple ingredients are needed to make this easy little side dish to pair with any meal.

What Is Kakitamajiru (Japanese Egg Drop Soup)

Kakitamajiru is a classic Japanese soup made with just eggs and dashi. It’s simple but surprisingly deep and layered in flavor. The clear, umami-rich broth is made from dashi, while the eggs are gently cooked on low heat and a slow pour to create soft and silky egg ribbons that melt in your mouth. When cooked at about 85°C for 30 to 40 seconds, the eggs stay tender and smooth, letting the natural taste of the broth shine through. This easy egg drop soup recipe is a staple of everyday Japanese cooking because it can be made quickly and makes a great side dish to whip up for extra protein in a meal.

Ingredients You Need

Dashi

Dashi is a Japanese soup stock made that can be made from kombu, bonito flakes, dried baby sardines or dried shiitake mushrooms (see dashi guide). It brings natural umami to the soup in just 5 minutes. This clear, savory base is what gives kakitamajiru its rich taste even though it uses very few ingredients.  I used 20g of Bonito flake for 500 ml water to make Bonito (Katsuo) Dashi. You need 4% Bonito flake to water volume.

Soy sauce

Usukuchi soy sauce is best for kakitamajiru because it adds salt and depth without darkening the clear broth. Even though it looks lighter, usukuchi is slightly saltier than regular soy sauce, so a small amount is enough to balance the dashi and eggs. This keeps the soup bright in color and clean in taste, which is important for a simple dish like this. If you want to learn more about the different types of soy sauce and how to use them, you can read our full guide on soy sauce.

Katakuriko (Potato Starch)

Katakuriko is mixed with water to create a cornstarch slurry that’s added to the soup to create a slightly thicker consistency. This helps the egg ribbons stay soft and float evenly through the broth instead of sinking or breaking apart.

Eggs

Fresh eggs are key to making soft, silky ribbons in kakitamajiru. When gently poured into hot broth at about 85°C, the proteins set slowly, giving you fluffy strands instead of clumps.

Green Onions

Green onions or chives add a fresh, mild taste and a pop of color to the finished soup. Sprinkle a little on just before serving to lift the flavor and make the bowl look bright.

How to Make Egg Drop Soup

1. Heat the dashi in a small pot over medium heat until it reaches about 85°C and add soy sauce.
2. In a small bowl, mix katakuriko and water to make a smooth slurry.
3. Slowly stir the slurry into the hot dashi until the soup becomes lightly thickened.
4. Beat the eggs well in a separate bowl.
5. Reduce the heat to low and gently stir the soup in one direction in a circular motion to create a slow swirl.
6. Slowly pour the eggs into the center of the pot and do not stir.
7. Let the eggs cook for 30 to 40 seconds until soft ribbons form.
8. Turn off the heat let the soup rest for 30 seconds so the eggs can set softly.
9. Ladle into bowls and top with green onions.

Variations and Add-Ins

You can easily change this egg drop soup by adding a few simple ingredients while keeping the broth light and clean. Here are some suggestions:

• Tofu – soft tofu adds extra protein and a gentle texture
• Sweet corn – brings a mild sweetness that pairs well with the eggs. 
• Mushrooms – sliced shiitake or enoki mushrooms add more umami when simmered for 2 to 3 minutes in the dashi before adding the eggs. 
• Ginger – a small amount of grated ginger gives a warm, fresh kick, especially on cold days. 
• Wakame seaweed – stir in a handful of wakame just before serving for color and a light ocean flavor. 
• Mistuba – this Japanese herb has a light, fresh flavor that pairs well with egg drop soup. Add a small handful of chopped mitsuba just after turning off the heat so it wilts gently in the hot broth.

How to Store and Reheat

Let the egg drop soup cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. To reheat, pour the soup into a small pot and warm it gently over low heat until it reaches about 70°C. Do not let it boil, as this will make the eggs tough and cloudy. Stir slowly while heating so the egg ribbons stay soft and smooth. Once hot, serve right away for the best texture and flavor. Store it properly and enjoy this comforting soup again tomorrow.

Serving Suggestions

This light egg drop soup pairs well with many dishes, making it easy to build a balanced meal. Serve it alongside steamed rice and teriyaki chicken for a simple dinner, or enjoy it with gyoza and fresh cucumber sunomono for a lighter spread. It also works well with onigiri, or a bowl of miso glazed salmon when you want something warm but not heavy. Because the soup cooks in about 10 minutes, it fits easily into both quick lunches and relaxed family meals.

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