54 calories (1/2 of recipe); 4.3 g protein; 2.7 g fat; 2.6 g carbohydrate; 2.2 g net carbs; 253 mg sodium; 107 mg cholesterol; 0.4 g fiber
250 cc dashi
1 tsp usukuchi soy sauce
(Pinch salt, as necessary)
2 tsp katakuriko potato starch with equal amount of water or more
Lightly beat egg, while separating egg white well.
Cut cucumber lengthwise into four, and remove seeds.
In a pot, put dashi and usukuchi soy sauce, and bring to boil.
Add cucumber, and heat through.
Mix potato starch + water mixture well.
Pour soup over cucumber and kinshitamago.
- The flavor of the soup is basically determined by the moisture content of cucumber, so make sure to taste at the end and adjust as necessary.
- Adding potato starch + water mixture to thicken soup is optional. It is appreciated more when weather is cooler. It also helps you to taste the soup, and is one way to prevent using any more salty seasoning than necessary. When salt is added, the above per-serving sodium figure would increase by approx. 20-40 mg or more.
- If the proportion of goodies (cucumber and kinshitamago in this case) is low, the potato starch + water mixture can be added while goodies are in the soup. The pot above is crowded with cucumber and kinshitamago, and transferring them to bowls first makes it easier to thicken the soup.