RCI-EG.002.0078.001
Tamago Toji
Tamago Toji Egg drop soup. This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- stock (dashi is preferable3 cupsotherwise chicken or vegetable is fine)
- ¼ teaspoon
- ½ teaspoon
- – 3 fresh mushrooms (optional)2 unit
- 1 whole
- – 3 stalks trefoil or coriander2 unitchopped or ½ tablespoon chives, chopped (optional)
- szechwan pepper (sansho)1 unit
Method
1
Pour the dashi stock into a pot and bring to a boil over medium-high heat.
2
Add salt and soy sauce to the stock, stirring gently to combine and adjust seasoning as needed.
3
Slice the fresh mushrooms thinly and add them to the simmering stock, cooking for 2 minutes until softened.
2 minutes
4
Slowly pour the beaten egg into the simmering broth in a thin stream while gently stirring with a fork or chopsticks to create egg ribbons.
1 minutes
5
Continue simmering for 1-2 minutes until the egg is just set but still tender.
1 minutes
6
Sprinkle the chopped trefoil or coriander into the pot and stir gently to combine.
7
Divide the soup among four bowls and finish with a light dusting of szechwan pepper (sansho) on each serving.