Kakitama-jiru or Egg drop soup
We took this picture many weeks ago so now i cannot remember all the ingredients but i remember we loved it for its simplicity and lightness. Key ingredient of coarse the egg which is let dropping slowly using a fork from the batter bowl to the soup pot. I boiled carrots with the soup and added a spoon of miso stirred into a laddle of hot water at the end. That’s it. Today casually i received the usual Japanese food newsletter from about.com and realized the native name of this delicious easy soup!
