Steps

1. Crack 2 eggs into a bowl and beat thoroughly until no lumps of egg white remain. (This is the key!) Leaving lumps of egg white will take longer to cook and cause the soup to turn cloudy.
   🕒 00:16
2. Pour 200ml of tomato juice into a pot. (This is the key!) Using unsalted tomato juice makes it easier to adjust the flavor. If using salted tomato juice, reduce other seasonings accordingly.
   🕒 00:43
3. Add 2 tbsp of Cooking Sake (Rice Wine) and 1 tbsp of Mirin (Sweet Rice Wine) to the pot with tomato juice, and heat over medium-low heat.
   🕒 01:19
4. Once it boils, simmer for about 30 seconds to evaporate the alcohol.
   🕒 01:35
5. Turn off the heat and add 300ml of water, 2 tsp of Usukuchi Soy Sauce (Light Soy Sauce), 2 tsp of Consomme Granules (or 1 cube), 1 pinch of MSG (Umami Seasoning), and 1/4 tsp of curry powder. (This is the key!) The curry powder should be used as a secret ingredient for a subtle aroma. Be careful not to add too much, or it will taste like curry.
   🕒 01:48
6. Make a slurry by dissolving 1 tsp of potato starch in 1 tsp of water.
   🕒 02:23
7. Add the potato starch slurry to the pot and bring to a boil over medium-low heat, stirring gently. (This is the key!) Thickening the soup helps prevent the egg from becoming cloudy and results in a fluffy texture.
   🕒 02:30
8. Once the soup is boiling well, divide the beaten egg into 3-4 portions and gradually pour it into the pot while stirring. (This is the key!) Pouring the egg in batches into the piping hot soup will create a fluffy egg and prevent cloudiness.
   🕒 02:45
9. After adding all the egg, bring the soup back to a rolling boil.
   🕒 03:35
10. Taste and adjust the saltiness with Usukuchi Soy Sauce (Light Soy Sauce) if needed. (This is the key!) Adjusting with a liquid like Usukuchi Soy Sauce dissolves more easily than salt and reduces the chance of making a mistake.
    🕒 03:56
11. Garnish with chopped scallions or leeks as desired.
    🕒 04:10