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Epicurious
Bon Appétit

Dashi Stracciatella

By Katy Millard

5.0

(1)

Image may contain Bowl Plant Vase Pottery Jar Food Meal and Dish

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Serves 4

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)

Special Equipment

2 layers of cheesecloth

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsSoupSoup/StewJapaneseEast AsianAsianKombuSeaweedSpinachLeafy GreensVegetableMainStarterDinnerLunchDairy FreeNut FreeQuickEasySimmerBon Appétit
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