📝 About This Recipe
Transport yourself to the serene temples of Kyoto with this elegant, dashi-based egg soup, known for its crystal-clear broth and ethereal ribbons of egg. Unlike its thicker counterparts, this version emphasizes the 'umami' of high-quality kombu and bonito, balanced with a hint of ginger to warm the soul. It is a masterclass in Japanese minimalism, offering a delicate texture and a clean, sophisticated flavor profile that celebrates the humble egg.
🥗 Ingredients
The Dashi Gold (Broth Base)
- 4 cups Water (filtered water is preferred for clarity)
- 1 piece Kombu (dried kelp, approximately 4x4 inches)
- 2 cups Katsuobushi (dried bonito flakes, loosely packed)
The Seasoning Liquid
- 1 tablespoon Usukuchi Shoyu (Japanese light-colored soy sauce to keep the broth pale)
- 1 tablespoon Mirin (high-quality sweet rice wine)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1 tablespoon Potato Starch (katakuriko; used for a slight thickening slurry)
- 2 tablespoons Cold Water (to mix with the starch)
The Star Ingredients
- 3 pieces Large Eggs (fresh, organic, at room temperature)
- 1 teaspoon Fresh Ginger (freshly squeezed juice from grated ginger)
Garnish & Aromatics
- 1/4 cup Mitsuba (Japanese wild parsley, roughly chopped)
- 2 pieces Scallions (finely sliced white and green parts)
- 1 pinch Yuzu Zest (optional, for a citrusy fragrance)
👨🍳 Instructions
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1
Begin by making a fresh Ichiban Dashi. Place the 4 cups of water and the kombu in a medium saucepan. Let it soak for at least 15 minutes to extract the base flavors.
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2
Place the saucepan over medium heat. Just as the water begins to simmer (look for small bubbles around the edges), remove the kombu to prevent the broth from becoming slimy or bitter.
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3
Bring the liquid to a boil, then add the katsuobushi (bonito flakes). Let it boil for exactly 30 seconds, then turn off the heat and let the flakes sink to the bottom (about 2-3 minutes).
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4
Strain the broth through a fine-mesh sieve lined with a paper towel or cheesecloth into a clean pot. Do not squeeze the flakes, as this will cloud the broth.
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5
Return the clear dashi to the stove over medium-low heat. Stir in the usukuchi shoyu, mirin, and sea salt. Taste the broth; it should be savory and light.
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6
In a small bowl, whisk the potato starch and 2 tablespoons of cold water to create a smooth slurry. Slowly pour this into the simmering broth while stirring constantly.
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7
Allow the broth to simmer for 1-2 minutes until it thickens slightly. This 'velveting' step ensures the egg ribbons stay suspended and don't sink.
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8
In a separate small bowl, beat the eggs gently. You want them combined but not foamy; avoid over-whisking to keep the texture silky.
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9
Bring the broth to a steady simmer. Using a ladle or a pair of chopsticks, create a gentle whirlpool in the pot by stirring in one direction.
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10
Slowly drizzle the beaten eggs in a thin, steady stream into the broth. Pour through the tines of a fork or along a chopstick to create thin, lace-like ribbons.
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11
Let the egg sit undisturbed for 5-10 seconds to set before gently stirring. This prevents the egg from breaking into tiny, cloudy pieces.
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12
Turn off the heat immediately. Stir in the fresh ginger juice to add a bright, warming finish.
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13
Ladle the soup into warm lacquer or ceramic bowls. Garnish with a few sprigs of mitsuba, sliced scallions, and a tiny pinch of yuzu zest if using.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce; regular soy sauce will turn the broth a dark brown color that hides the beautiful egg ribbons. Don't skip the starch slurry; it gives the broth enough body to hold the egg in suspension rather than having it clump at the bottom. Ensure the eggs are at room temperature to prevent them from cooling the broth too quickly when added. Pour the egg very slowly—the slower the pour, the more delicate and 'feather-like' the result will be. If you can't find mitsuba, a mixture of fresh flat-leaf parsley and a tiny bit of celery leaf is a suitable substitute.
🍽️ Serving Suggestions
Serve as a delicate first course for a multi-course Washoku (Japanese-style) dinner. Pair with a bowl of steamed short-grain rice and pickled vegetables (Tsukemono) for a light, comforting lunch. Accompany with a piece of grilled salted salmon (Shioyaki) to balance the soup's lightness. Serve with a chilled glass of Junmai Ginjo sake to complement the earthy umami of the dashi. Goes beautifully alongside a simple spinach Ohitashi (blanched spinach with dashi and soy).