Happy Donabe Life

Egg Drop Soba

Kakitama Soba

Kakitama Soba, which is soba in an egg drop soup made of dashi and soy sauce. The soba is added at the last minute into a fluffy egg drop soup in a donabe so the soup can coat the noodles nicely while retaining the texture to the desired level. This is what I make when I want to feel good!

Vegetarian option

This is a vegetarian dish


Classic-style Donabe Small Size




  • 1 2/3 cups (400 ml) kombu and shiitake dashi or your choice of dashi/ stock
  • 1 tablespoon plus 2 teaspoons (25 ml) mirin
  • 1 tablespoon plus 2 teaspoons (25 ml) soy sauce
  • 1/4 cup (60 ml) rehydrated wakame seaweed, optional
  • 2 eggs, beaten
  • 1 tablespoon katakuriko (potato starch), dissolved with 2 tablespoons water
  • 1 serving (3 oz/ 90 g) soba noodles, cooked about 2 minutes shorter than a package’s instructions right before ready to use
  • Green onion, thinly-sliced
  • Shichimi togarashi (Japanese seven spice powder)


  1. Bring the dashi to a high simmer in a donabe over medium-high heat, and add the soy sauce and mirin.
  2. Bring it back to a high simmer, and gently stir in the katakuriko mixture. Stir until the broth is thickened. Add the wakame,if you are using it.
  3. Drizzle in the beaten eggs. Wait for 10 – 20 seconds, then gently stir to make it soft “egg drop” consistency.
  4. Add the soba (make sure to time so it’s cooked right before adding) and stir. Turn off the heat.
  5. Garnish with the green onion, and enjoy with a little sprinkle of Shichimi togarashi, if you like.

This is such a quick dish and gives you all the comfort.


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Ingredients Used in this Recipe

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