Silky Chicken and Egg Drop Oyakodon Soup | DishGen Recipe

Ingredients

• 4 cups dashi stock (can substitute with low-sodium chicken broth)
• 1/2 lb boneless skinless chicken thighs, thinly sliced
• 2 large eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1-inch piece fresh ginger, grated
• 3 scallions, thinly sliced
• 1 tsp toasted sesame oil
• Salt, to taste
• Optional: cooked steamed rice or udon noodles for serving