Dashi Stracciatella

bon appétit soup/stew japanese fish egg spinach quick and healthy dinner winter

Katy Millard

Serves 4

Source

Ingredients

4 (6x4-inch) pieces dried kombu

1 (1.2-ounce) package bonito flakes (about 3 cups)

1 teaspoon white or regular soy sauce

Kosher salt

4 large eggs, beaten to blend

3 cups torn mature spinach leaves

1 scallion, thinly sliced

Chili oil and lemon wedges (for serving)

2 layers of cheesecloth

Method

Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.

Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.