Prep 3 min·Cook 8 min

1. 1You're here
   Step 1.

   Bring the water and dashi powder to a simmer in a pot (or heat home-made dashi).

   600 ml Water1 tsp Instant dashi powderoptional: 600 ml Dashi (Kombu and Bonito Stock)

2. 2
   Step 2.

   Season with the soy, mirin and salt, then taste.

   1 tsp Japanese soy sauce1 tsp Mirin½ tsp Salt

3. 3
   Step 3.

   Stir the starch mixture, pour it in while stirring and simmer for 1 minute until the soup is very slightly thickened.

   2 tsp Potato starch, mixed with 1 tbsp water

   1 min

   Wok-chan's tip鑊仔貼士

   The light thickening is what keeps the egg in soft, floating ribbons instead of sinking in clumps.
4. 4
   Step 4.

   Beat the eggs well. With the soup at a steady simmer, pour the egg in a thin stream in a circle, ideally over the back of a spoon or along a pair of chopsticks.

   2 Eggs

   Poach / steep
5. 5
   Step 5.

   Wait about 10 seconds, stir gently once and turn off the heat. Add a few drops of ginger juice, ladle into bowls and top with spring onion.

   5 g Fresh ginger, grated, for its juice1 stalk Spring onion, finely sliced

   Poach / steep