Egg Soup

Tamago Suimono

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This is another popular Japanese soup. The stock is made as above and in the same proportions. Half a teaspoon of salt and ½ of Shoyu sauce are added to it before serving. Proceed as in the recipe for the preceding soup, but without the vegetables, and gradually stir into the stock 4 whole eggs, well beaten, when the saucepan has been removed from the fire.