Name: Egg Drop Soup (Tamago Toji )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 2–3 stalks chopped mitsuba (trefoil) or coriander or ½ tablespoon chopped chives, optional; At least 1 tablespoon beaten egg and up to 1 whole beaten egg; 2–3 fresh button mushrooms, optional; Pinch sansho (Japanese fragrant pepper); ¼ teaspoon salt; ½ teaspoon soy sauce; 3 cups dashi (Basic Soup Stock) or 3 cups Oriental Chicken Broth

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a simple and wonderfully light, clear soup that goes well with any meal. It also makes fine use of any beaten egg left over from other recipes, such as breaded cutlets.

Ingredients

3 cups dashi (Basic Soup Stock) or 3 cups Oriental Chicken Broth

Method

Heat the basic stock or chicken broth in a saucepan and season it with the salt and soy sauce. For greater volume and depth of flavor include mushrooms. Trim, wash, and pat the mushrooms dry, then slice thin before adding to the seasoned soup. Simmer for 3–4 minutes.

Bring the soup to a boil and with either a ladle or chopsticks, stir the soup clockwise. Pour in the beaten egg, remove t