Tamago Toji

Description
Egg drop soup. 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)
 * ¼ teaspoon salt
 * ½ teaspoon soy sauce
 * 2 – 3 fresh mushrooms (optional)
 * 1 whole beaten egg
 * 2 – 3 stalks trefoil or coriander, chopped or ½ 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.