Clear soup with eggplant and egg

from the kitchen of a Japanese friend

2 small eggplants
1 egg
3 cup Japanese soup base (clear dashi soup)
1 tsp salt
1 tbsp sake
1 tsp soy sauce

Cut eggplants into long thin slices. Soak them in water to remove bitterness and drain. Heat dashi soup, add eggplant, simmer until tender, and season with salt and sake. At the end of cooking, add soy sauce.

Beat egg and stir into soup at the very end of cooking.

Serve immediately.

Serves 4.