5 handfuls of pre-washed baby spinach
Water to just cover the spinach
1 egg, slightly beaten
Dashi – Japanese soup stock
Japanese togarashi chili pepper, salt & pepper to taste
Steam spinach with water in a covered pan for 3 to 5 minutes.
Drain and squeeze out excess water.
Bring dashi soup to a boil.
Drop the egg and spinach into the dashi and stir.
Sprinkle togarashi, salt and pepper in to taste.