Egg Drop Soup (Tamago Toji) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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 trefoil or 2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional) |
szechwan pepper (sansho) |
Directions:
1. Heat stock in a saucepan and stir in salt and soy sauce.
2. If using mushrooms, wash and slice thinly and add to the stock.
3. Simmer for 3-4 minutes.
4. Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
5. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
6. If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
7. Serve immediately.
8. 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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