Uncle Tommy’s Super Easy, BIG BAD BIKER Egg Drop Soup!

You can make this real yummy soup like a pro in only 15 minutes…

Howdy Kids,

Kakitamajiru (dont worry… I can’t pronounce it either), or Japanese Egg Drop Soup (MUCH easier) is a delicious and nutritious soup that’s everything you crave in a bowl of soup…

Super fast and easy to make with only a few main ingredients. Yet it’s packed with flavor and tastes fantastic! And it’s surprisingly high in protein and low in calories if you care about that kinda thing…

The best part is, you can have it ready to serve in 15 minutes flat!

Got your apron on?

Here goes…

2 Cups
Dashi (This is a traditional japanese broth. You can usuually find it in the "asian" isle of most grocery stores... but if not, chicken stock works just fine...)
Large Egg
2 tsp
1 tsp
Soy Sauce
1/2 tsp
Fine Sea Salt
1 tsp
Potato Starch (cornstarch works fine too)
Worcestershire Sauce (If I had a secret ingredient, THIS would be it!)
2 tsp
Green Onion or Scallion For Garnish
Once again.. NOT Uncle Tommy's Photo.... I think we got this one on something called "shutterstock"


  1. Let’s get the show on the road by gathering all the ingredients.

  2. Beat the egg in a bowl or measuring cup. Cut the green onion into thin round pieces (If you wanna cut ‘em into a different shape, go for it. I don’t judge…)

  3. In a small bowl, mix together water and potato starch or cornstarch to make a slurry. This makes the soup a little thick and so that the beaten eggs will flow evenly in the soup

    (Btw, I never heard of the word “slurry” until Paris told me. Basically, it’s a concentrated starchy liquid that thickens sauces and gravy).

    He also said starch tends to stay at the bottom of the bowl. So, you’re gonna need to mix again right before you use the slurry mixture.

  4. Add dashi to a saucepan. Add sake and salt.

  5. Add soy sauce and check the flavor.

    How does it taste?

    Add more salt if it’s necessary, and bring it to a simmer on medium heat. When simmering, give the slurry sauce another whisk and add to the dashi.

  6. Mix quickly to distribute the slurry sauce in the dashi. Bring it to a simmer.

    Now, pay real close attention to the next step…

  7. Once simmering (NOT boiling yet… you’re looking for small bubbles around the edges), slowly pour the beaten egg into the soup in circling motion starting from the center spiraling outward (don’t pour in the same area).

    Pro Tip: Place a chopstick at the edge of the bowl / measuring cup, so the egg will drizzle down the chopstick in a thin stream.

    Let the egg sit for 20-25 seconds, and remove the saucepan from the heat to prevent overcooking.

  8. Serve the soup into individual bowls and garnish with green onion.

And voilà, you’re done! 

To Store

You can put leftovers in an airtight container or in the saucepan for up to 3 days. 

Reheat until warm but do not let the soup boil.

I hope you enjoyed making Uncle Tommy’s Super Easy, Big Bad Biker Egg Drop Soup!   

Tommy Chong

P.S. Oh, and remember… lemme know how your soup turned out by replying to my email.

Cool? Cool!

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