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Oyako Donburi Soup (NOT old style) by


4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 c minced celery
1/4 cup minced carrots
1/2 cup cooked minced chicken breast
1/4 teaspoon salt
1 1/2 tablespoons rice flour (thickening agent)
2 eggs
1 egg yolk


Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger, minced veggies/chicken, and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and rice flour until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Remove cooked ingredients from heat. Slowly drizzle egg into broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the rice flour mixture gradually until the soup is the desired consistency. Enjoy!

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