- One small piece of grated ginger
- 3 tablespoons of soy sauce
- 3 cups vegetable dashi
- 2 eggs
- 2 tablespoons cornstarch
- 3 tablespoons corn kernels (optional)
- Olive oil
- Spring onion for decoration
Place the olive oil in a saucepan along with the grated ginger and lightly brown. Add the soy sauce and two and a half cups of Dashi. Bring to a boil. Meanwhile, dissolve the starch in the remaining broth and beat the eggs. When the broth boils, lower the heat a little, adjust the salt, and drop the egg into the dashi flush, with the help of a fork, so that it congeals to form ribbons.
Finally, add the dashi and starch mixture, and the corn, and continue to boil until the soup congeals.
Source: https://www.bunnychan.it/ricette/kaki-tama-jiru/
