1

In a medium pot, bring 2 cups of water to a boil over medium heat.

2

Once the water is boiling, add 1 teaspoon of dashi powder and stir until dissolved.

3

Reduce the heat to low and add 1 tablespoon of soy sauce along with 1/4 teaspoon of salt. Stir well to combine.

4

In a separate bowl, crack 2 eggs and beat them gently until the yolks and whites are combined.

5

In a slow, steady stream, pour the beaten eggs into the pot while stirring gently with chopsticks or a fork. This creates ribbons of egg in the soup.

6

Allow the soup to cook for an additional 1-2 minutes until the eggs are just set but still soft.

7

Turn off the heat and serve the soup hot, garnishing with chopped green onion on top.

2

• Incorporate vegetables like spinach or mushrooms for added nutrients.
• Top with sesame seeds or nori strips for a unique twist.
• Try adding a splash of chili oil or hot sauce for a spicy kick.

• Use fresh eggs for the best texture in your soup.
• Adjust the amount of soy sauce and salt to suit your taste preferences.
• Add a splash of mirin for extra depth of flavor.

• fat: 9 grams
• protein: 10 grams
• calories: 150
• carbohydrates: 5 grams

Tamago Soup is high in protein from the eggs, providing essential amino acids, and offers hydration from the broth. It's a comforting, light dish that can aid in digestion due to its simplicity and wholesome ingredients.

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