Ingredients

• Splash sake
• 2 teaspoons cornstarch mixed with
• 2 tablespoons water
• 2 large egg, beaten
• ½ teaspoon fresh ginger juice or
• Finely chopped lemon rind or green onion
• 4 stalks trefoil (mitsuba) cut into 1-inch lengths
• 1 sprig either watercress or parboiled fresh spinach

Directions

• Directions
• To assemble and serve: Bring the dashi just to a boil over high heat then simmer while seasoning to taste with the salt, soy sauce and sake.
• Reduce heat to low. With the heat on low, stir in the cornstarch and water mixture. Stir for 30 seconds or so till thick and smooth and raise heat to bring the soup to a high simmer. Never let it boil.
• Slowly pour a thin stream of beaten egg in a spiral over the entire surface of the soup. Do not stir immediately, but let the egg start to set about 30 seconds to 1 minute. Stir soup gently and constantly with a wire whisk for another minute or so to allow the egg to separate into threadlike filaments.
• Finally, add the ginger juice and trefoil and remove from heat immediately. Pour into individual soup bowls, garnishing each with a bit of trefoil from the soup.
• Serve immediately.