Dashi Stracciatella

By LRay

Bon Appetit, September 2016, page 70.

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

• Special Equipment:
• 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

Details

Servings 4
Cooking time 35mins
Adapted from bonappetit.com

Preparation

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.

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.