Egg soup

This is a classic Japanese soup. It is so simple to make and very comforting.  Other than the dashi stock, the rest of the ingredients should be available in most kitchen pantries.  It is the simplicity and how delicious this soup is that makes it an all time favorite.  We love this soup.  

Dashi stock

• 10 cm piece konbu seaweed
• 40 g bonito flakes (dried fish flakes)

Put 1 litre water in large saucepan. Add the konbu in the water and leaving it to soak for at least 30 mins.

Put the saucepan over the high heat and remove the konbu just before the water comes to boil. Add the fish flakes. Bring back to boil and immediately turn off the heat. Let it stand for 10-15 minutes. Pour the mixture through a strainer line with kitchen paper.

Egg Soup (serve 4)

• 3 eggs
• 800 ml Dashi stock
• 1 TBSP light soy sauce
• 1 TBSP mirin
• 1/2 tsp salt
• 1 tsp potato starch

Beat the eggs in a bowl. Warm dashi stock in a saucepan. Add soy sauce, salt and mirin. Mix the potato starch in 2 tsp of water set aside. When the dashi comes to the boil, stir in the potato starch and water mix. Stir in the eggs and then remove it from the heat to ensure the eggs are not over cook.