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 optionThis is a vegetarian dish
EquipmentClassic-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
- 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)
- Bring the dashi to a high simmer in a donabe over medium-high heat, and add the soy sauce and mirin.
- Bring it back to a high simmer, and gently stir in the katakuriko mixture. Stir until the broth is thickened. Add the wakame.
- Drizzle in the beaten eggs. Wait for 10 – 20 seconds, then gently stir to make it soft “egg drop” consistency.
- Add the soba (make sure to time so it’s cooked right before adding) and stir. Turn off the heat.
- 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.