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.
Remove the stalks from the spinach and wash the leaves well. Blanch them for a few seconds in a pan of boiling water until they are just wilted. Freshen the leaves in cold water to prevent further cooking.
Put the stock into a pan and bring to simmering point. Lightly beat the eggs and combine them with the ginger juice. Add the salt, sake and blended cornflour to the simmering stock, and stir to mix well. Pour in the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. Drain the spinach and add to the hot soup before serving.
© 1995 Ken Hom. All rights reserved.