Egg Drop Soup Tamago Toji Recipes

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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

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.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)



Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Steps:

  • In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

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