Description Edit

Egg Drop Soup (Tamago Toji)

Tamago Toji

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 Edit

Directions Edit

  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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