This is my children’s favourite Clear Soup that their Obaa-san (Grandmother) in Japan used to cook for them. She always uses ‘Iriko’ (Dried Baby Sardines / Anchovies) for this soup. For us, this soup got to be cooked with ‘Iriko’ OR ‘Iriko’ Dashi Powder, but you can use any Dashi stock of your choice.


4 Servings


4 cups Dashi Stock *Iriko (Dried Baby Sardines / Anchovies) Dashi is recommended, but any type of Dashi Stock can be used
1 teaspoon Salt
1 tablespoon Soy Sauce
1/2 to 1 block Tofu *Momen OR medium soft type Tofu
2 Eggs *Lightly beaten
2 to 3 Spring Onion *finely Chopped

  1. Cut Tofu into small cubes. For this soup, Silken OR Momen Tofu is the best.
  2. Combine lightly beaten Eggs and chopped Spring Onion in a small bowl.
  3. Bring Dashi Stock to the boil in a large saucepan.
  4. *How to make ‘Iriko’ Dashi Stock: Add a handful of ‘Iriko’ (Dried Baby Sardines / Anchovies) to 4 cups of Water and boil for 8 or 10 minutes, then remove ‘Iriko’. *Note: I recommend to remove head and gut from the fish before adding to the water to reduce the bitter taste in the stock.  Remove head first, then remove gut.
  5. *Instant Dashi Powder: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
  6. Season with Salt and Soy Sauce. Add Tofu, bring back to the boil, then slowly add Egg mixture. Stir only slightly and do not over cook.