Egg Drop Soup Tamago Toji Recipes

EGG DROP SOUP (TAMAGO TOJI)

Egg Drop Soup (Tamago Toji) image

This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.

Provided by Roosie

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
1/4 teaspoon salt
1/2 teaspoon soy sauce
2 -3 fresh mushrooms (optional)
1 whole beaten egg
2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional)
szechwan pepper (sansho)

Steps:

Heat stock in a saucepan and stir in salt and soy sauce.
If using mushrooms, wash and slice thinly and add to the stock.
Simmer for 3-4 minutes.
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
Serve immediately.
If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.

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