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.
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 the soup from the heat, and stir counterclockwise. Chopped trefoil, coriander or chives add a colorful and interesting flavor accent. Add some to the soup, cover for 30–40 seconds, then uncover and season with
© 1986 Elizabeth Andoh. All rights reserved.