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Active Time
35 minutes
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Total Time
35 minutes
Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.
Ingredients
Serves 4
Special Equipment
Step 1
Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.
Step 2
Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.
Leave a Review
Reviews (1)
Back to TopLove this recipe. I have a fair amount of familiarity with at home Japanese recipes, and this one is a solid staple. I made it for my wife and I for a easy brunch option, and she loved it. Since making it, she's asked me to make it twice. We've made it a number of times for brunch, lunch, and an appetizer to dinner. It's a great option too when you're wanting a tummy soother. We've added tofu along with soba noodles for other variations.
Anonymous
Austin, TX
10/25/2016
