1-First, heat the 480 ml of dashi in a pot over medium heat until it simmers, which takes about 5 minutes. Add the 1 tablespoon of soy sauce, 1 tablespoon of sake, and 1/4 teaspoon of salt, stirring gently to combine the flavors. This step builds the soup’s savory foundation, perfect for busy parents who need efficiency.

2-Next, prepare the thickening mixture by dissolving 1 teaspoon of potato starch in 1 tablespoon of cold water. Slowly stir this into the simmering broth to create a slightly gooey texture. For more inspiration on quick soups, check out our Tuscan White Bean Soup recipe, which pairs well with Japanese flavors.

3-Then, whisk the 2 large pasture-raised eggs in a bowl until smooth. Drizzle them slowly into the simmering broth while stirring in a circular motion to form delicate egg ribbons. Finally, add the 30 grams of baby spinach and let it wilt for about a minute before serving. This soup can be refrigerated for up to three days in an airtight container, making it great for meal prep.