03 Japanese Egg Drop Soup



Bring 800 ml (28 fl oz) Basic Dashi Stock to the boil in a saucepan over medium heat. Add 1 tablespoon soy sauce, 2 teaspoons sake, ¼ teaspoon sea salt and 10 g (¼ oz) peeled and finely grated fresh ginger.

Combine 3 tablespoons water with 3 tablespoons cornflour (cornstarch) in a bowl. Take the pan off the heat and mix in the cornflour mixture.

Place the pan back on the heat and cook until the soup thickens. Pour in 2 lightly beaten eggs, slowly swirling around the pan. When the egg is partially set, serve in bowls with a sprinkle of thinly sliced spring onions (scallions).