Dashi Stracciatella

Name: Dashi Stracciatella
Ingredients: 4 (6x4-inch) pieces dried kombu; 1 (1.2-ounce) package bonito flakes (about 3 cups); 1 teaspoon white or regular soy sauce; Kosher salt; 4 large eggs, beaten to blend; 3 cups torn mature spinach leaves; 1 scallion, thinly sliced; Chili oil and lemon wedges (for serving); 2 layers of cheesecloth

9 ingredients

1 steps

Ingredients

4 (6x4-inch) pieces dried kombu
1 (1.2-ounce) package bonito flakes (about 3 cups)
1 teaspoon white or regular soy sauce
Kosher salt
4 large eggs, beaten to blend
3 cups torn mature spinach leaves
1 scallion, thinly sliced
Chili oil and lemon wedges (for serving)
2 layers of cheesecloth

Directions

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.", "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.""]"