In a pot, add the water, granulated dashi and diced tofu and bring to a boil.
Cut the ends off of the spinach. Wash well and cut into 3 cm pieces.
Once the water starts boiling, add the spinach.
Beat the eggs in a bowl and add 1 ladleful of the soup and mix well.
Drop the eggs in the pot like drawing circle. When the eggs start to form, it's done.
It's okay if the eggs are not fully cooked. They will be cooked with the remaining heat.
Here's the komatsuna version.
It has more texture than spinach and is good too!
This is the okura, leftover konatsuna and kamaboko version.
Made it with leftover vegetables.
Story Behind this Recipe
Growing up, I always thought my dad's soup was always so delicious. I sometimes make it for my own family now.
Swirl in the eggs like you're a drawing circle in the water. Here's my dad's recipe for his comforting clear soup. I increased the volume as we always have second helpings. If you have four people in your family, everyone will be able to have two servings with these ingredients amounts.