Japanese Egg Drop Soup

Ingredients

• 500 ml dashi stock use plant-based dashi for vegetarians
• 1 tsp Japanese soy sauce (koikuchi shoyu)
• 1 tsp salt
• 30 g Japanese leek (naganegi) white part, diagonally sliced
• 1 tbsp water
• 1 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
• 2 eggs
• finely chopped green onions to garnish
• Japanese chili powder (shichimi togarashi) shichimi togarashi, optional garnish

Instructions 

1. Pour 500 ml dashi stock into a saucepan and mix in 1 tsp Japanese soy sauce (koikuchi shoyu) 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 Japanese leek (naganegi) and reduce the heat to simmer.
3. In a small bowl, mix 1 tbsp potato starch (katakuriko) with 1 tbsp water to make a slurry.
4. Drizzle the slurry into the broth and mix thoroughly.
5. Crack 2 eggs into a pourable container and whisk until combined.
6. Increase the heat and return the broth 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 finely chopped green onions and Japanese chili powder (shichimi togarashi).
9. Enjoy!