JAPANESE DASHI EGG SOUP
[ Cooking time, 10 minutes ]
[ Ingredients (serves 2) ]
1 egg,
appropriate amount of finely chopped green onion,
2 tablespoons of Somi's white dashi,
400 ml of water,
1 teaspoon of potato starch,
1 teaspoon of water (for dissolving potato starch in water)
[ Preparation ]
1. Crack the egg into a bowl and beat it.
2. Put water and Somi's white dashi into a pot and heat it over medium heat. Once it boils, add the water-dissolved potato starch to thicken it.
3. Add ? while still on medium heat, and when the egg floats to the top, turn off the heat. Serve in a bowl and top with finely chopped fine green onion.
*Cooking Tips
You can make this without water-dissolved potato starch.