Japanese egg soup
Egg provides light protein, while hondashi broth and soy sauce make the flavor fuller without a heavy base. The small amount of starch works here as a technical aid for a silkier texture rather than as the carb foundation of the dish. The result is a quick home soup that can still fit keto in a moderate portion.
In a small saucepan, combine the water (400 g), hondashi stock powder (4 g), soy sauce (3 g), and table salt (1 g), then place it on the stove. Dissolve the potato starch (4 g) in a little cold liquid from the pan or in separate water and pour it in slowly while stirring.
Bring the broth to a boil and lower the heat. Beat the egg (50 g) lightly and pour it into the soup in a thin stream so delicate egg ribbons form.
Keep the soup over low heat for about 1 more minute, then turn off the stove. Finish the Japanese egg soup with green onion (8 g) and serve at once.
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