Dashi Stracciatella
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/katy-millard
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
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)
Instructions
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.
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