Dashi Stracciatella
A Japanese-Italian fusion soup featuring a delicate dashi broth with whisked eggs creating tender ribbons, complemented by wilted spinach and garnished with scallions. This comforting dish combines the umami of kombu and bonito with the silky texture of Italian stracciatella.
Ingredients
- •4 pieces dried kombu
- •1 package bonito flakes
- •1 teaspoon white or regular soy sauce
- •1 pinch Kosher salt
- •4 large eggs
- •3 cups torn mature spinach leaves
- •1 whole scallion
- •1 serving chili oil and lemon wedges
- •2 layers cheesecloth
Cooking Instructions
- 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.
15 min
- 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.
10 min
