Tamago Toji

Description

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

• 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.