Spinach and “Egg-Ribbon Soup”

When a soup appears as beautiful as it tastes, it is safe to assume a Japanese influence, as with this light soup. For a truly authentic flavour it should be made with dashi, but a good vegetable stock produces a fine soup. The attractive ‘egg ribbons’ are made by pulling or stretching the egg strands with a fork or chopsticks as you pour them slowly into the soup.