Add water and bean sprouts to pot and boil.
After parboiling the bean sprouts, add the ☆ ingredients and boil over medium heat to desired doneness.
Remove from heat and little by little, add the katakuriko mixture while stirring to thicken the soup.
Bring the pot to a boil, pour beaten egg at a height, drizzling over the bubbling pockets in the pot. Add sesame oil for an aromatic touch.
Transfer to serving dishes and sprinkle black pepper to taste. Crush sesame seeds between your thumb, index and middle fingers to release the aroma and sprinkle.
Story Behind this Recipe
My family wanted soup with our supper... One day, when I opened the fridge, all that was inside was a pack of bean sprouts. This led to the creation of this recipe, but now it's become part of our regular fare!!
Don't beat the eggs too much, and let the yolk and white marbleize in the soup. The fluffiness makes it look tasty. The flavoring is simple, just chicken stock and salt, so adjust to taste. If you're in a hurry, add the ☆ ingredients from the beginning.