Japanese Egg Drop Soup

Ingredient

• 500 ml dashi stock
• 1 tsp soy sauce
• 1 tsp salt
• 30 g green onion(s) white part, diagonally sliced
• 1 tbsp water
• 1 tbsp potato starch or corn starch
• 2 medium egg(s)
• 1 tbsp green onion(s) green part, finely sliced to garnish
• Japanese chili powder shichimi togarashi, optional

Instructions 

1. Pour 500 ml dashi stock into a saucepan and mix in 1 tsp soy sauce and 1 tsp salt. Place the saucepan on the stove and bring to a boil over a medium heat. (Taste test the broth at this point and add more soy sauce if necessary.)
2. Once it starts to boil, add 30 g green onion(s) and reduce the heat to simmer.
3. In a small bowl, mix 1 tbsp potato starch with 1 tbsp water to make a slurry.
4. Drizzle the slurry into the broth and mix.
5. Crack 2 medium egg(s) into a pourable container and whisk.
6. Increase the heat back up to medium and bring the broth back to a boil. Once boiling, drizzle in the whisked egg one-third at a time. The egg will lower the temperature of the broth so wait for it to start bubbling again before adding the next third.
7. Gently mix the soup a few times and then remove it from the heat.
8. Pour into serving bowls and sprinkle with 1 tbsp green onion(s) and Japanese chili powder (optional).
9. Enjoy!