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Spinach and “Egg-Ribbon Soup”
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1995
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.
Ingredients
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