Egg Drop Soup: Japanese Version

• 1 quart dashi
• 1 tablespoon plus 1 teaspoon light s

Bring the dashi to a simmer and add the soy sauce and sake. Add salt to taste if necessary.

Put the ginger into a garlic press (cut it up if you need to) and squeeze out the juice over the soup. Taste the soup as you add the juice. As soon as the ginger flavor is barely perceptible, stop adding the juice.

Use a small pitcher to pour the eggs in a steady stream over the si