Dashi Stracciatella

Name: Dashi Stracciatella
Yield: 4 servings
Ingredients: 1 4 (6x4-inch) pieces dried kombu; 1 1 (1.2-ounce) package bonito flakes (about 3 cups); 1 1 teaspoon white or regular soy sauce; 1 Kosher salt; 1 4 large eggs, beaten to blend; 1 3 cups torn mature spinach leaves; 1 1 scallion, thinly sliced; 1 Chili oil and lemon wedges (for serving); 1 2 layers of cheesecloth

From the kitchen of Carly

Silky egg ribbons float through a delicate kombu and bonito broth studded with wilted spinach. A Japanese egg drop soup that's bright, clean, and deeply savory. Finish with chili oil and lemon for warmth and lift.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 (6x4-inch) pieces dried kombu
11 (1.2-ounce) package bonito flakes (about 3 cups)
11 teaspoon white or regular soy sauce
1Kosher salt
14 large eggs, beaten to blend
13 cups torn mature spinach leaves
11 scallion, thinly sliced
1Chili oil and lemon wedges (for serving)
12 layers of cheesecloth

Instructions

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.