Egg drop soup (Kakitama-jiru)

1. Bring the dashi to the boil in a pot and season with the soy sauce and salt.

2. Mix the starch smooth with the cold water and drizzle it into the boiling soup, stirring constantly; simmer for 1 minute until slightly thickened.

3. Beat the eggs well in a jug.

4. Keep the soup at a gentle simmer over medium heat and pour in the egg in a thin stream in a circle while stirring.

5. Leave it untouched for 10 seconds, then stir gently once and take off the heat.

6. Ladle into small bowls and serve with thinly sliced spring onion.

Tip: Thanks to the starch, the egg doesn't sink but stays in the soup as soft, floating "clouds". Pour the egg in a thin stream from a height – that gives finer strands.