Japanese Egg Soup With Peas (Tamago to Kinusaya No Suimono) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Tasty egg drop soup. Nice for a first course. Ingredients:
6 cups chicken stock or 6 cups dashi |
1 1/4 teaspoons salt |
2 teaspoons shoyu or 2 teaspoons light soy sauce |
1 cup frozen peas (5 oz) |
6 eggs, lightly beaten |
Directions:
1. Bring the stock to a boil with the salt & soy sauce.
2. Add all peas and cook until tender, but still bright green & crisp (1 minute).
3. Stir soup clockwise; add the eggs, then stir soup counterclockwise.
4. Serve as soon as the eggs have set.
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