Grate the kombu and place in a frying pan. Add the water and let it bubble up. As soon as the water starts to make, remove kombu and discard. Sprinkle the katsuobushi flakes or tsp dashi powder into the hot water and stand for a few minutes.
Cut the spring onions and snow peas into thin slices. Peel the ginger, grate finely and squeeze, reserving the juice.
Season the soup with salt, soy sauce and lemon zest. Mix the cornflour with a little cold water and add. Add the spring onions and snow peas. Bring the soup to a boil.
Mix the eggs and slowly add them to the hot but not boiling soup along the cooking sticks. Heat again very briefly and add the ginger juice. Serve immediately.
(1) Kombu: Thicker seaweed leaves that are available dried. Kombu is essential for fish broths. Before use, kombu, which is coated with a thin white layer, must be rubbed off but never washed (2) Katsuobushi flakes: Bonit [fish] flakes etx#_.
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