1 lb (450 g) fresh young spinach
1 cube dashinomoto instant fish stock
3 tbsp white wine vinegar
rind of 1/2 lemon
4 very fresh eggs
1 tsp Japanese soy sauce
salt
1 cube dashinomoto instant fish stock
3 tbsp white wine vinegar
rind of 1/2 lemon
4 very fresh eggs
1 tsp Japanese soy sauce
salt
method
1. Make the instant fish stock by pouring scant 1 1/2 pints (800 ml) boiling hot water from the kettle into a saucepan containing the dashinomoto cube. Set 1 3/4 pints (1 litre) cold water mixed with the vinegar to heat in another saucepan.
2. Select spinach leaves and stalks that are young and tender. Wash and add to a large saucepan of boiling salted water to blanch for only 30 seconds, drain in a sieve and immediately refresh by rinsing under running cold water.
3. Cut the lemon rind into very fine strips. When the vinegar water comes to a very gentle boil, break the eggs on to a saucer one at a time and slide them into the water at the point where the water is actually bubbling; once the whites have set, remove them carefully with a slotted spoon or ladle and place each in a heated soup bowl.
4. Divide the spinach into 4 portions and place beside the egg in each bowl. Stir the soy sauce into the hot stock and ladle into the bowls. Sprinkle the lemon rind strips on top.
2. Select spinach leaves and stalks that are young and tender. Wash and add to a large saucepan of boiling salted water to blanch for only 30 seconds, drain in a sieve and immediately refresh by rinsing under running cold water.
3. Cut the lemon rind into very fine strips. When the vinegar water comes to a very gentle boil, break the eggs on to a saucer one at a time and slide them into the water at the point where the water is actually bubbling; once the whites have set, remove them carefully with a slotted spoon or ladle and place each in a heated soup bowl.
4. Divide the spinach into 4 portions and place beside the egg in each bowl. Stir the soy sauce into the hot stock and ladle into the bowls. Sprinkle the lemon rind strips on top.
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