Shiro-dashi (refer to Helpful Hints for the ratio of dashi and water)
800 to 850 ml
Green onions, chopped
For the katakuriko slurry
Put the shiro-dashi in a pot, then bring to a boil. (Adjust the flavor to your liking.)
Mix in the water-dissolved katakuriko to thicken.
While stirring the soup with chopsticks, add a little beaten egg at a time, then immediately turn off the heat.
Transfer the soup from Step 3 into individual serving bowls, then garnish with green onions.
For a Chinese version, check out Recipe ID: 1221169.
Story Behind this Recipe
I used to use powdered dashi stock, but thought I could make an egg drop soup with shiro-dashi.
I used shiro-dashi that instructed the use of a ratio of 1 part shiro-dashi to 9 parts water for making the clear soup in this recipe. Adjust the ratio of shiro-dashi to water depending on the kind of shiro-dashi you use. ( Refer to the instructions on the bottle of shiro-dashi for clear soup.)