RCI-EG.003.0573

Tamago Toji

Origin: JapanesePeriod: Traditional

thumb|300px|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.

Defining Characteristics

  • Classified from legacy wiki categories: Soup Recipes, Chives Recipes, Mushroom Recipes

Cuisines

Recipe

RCI-EG.003.0573.001 — Tamago Toji
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • stock (dashi is preferable
    otherwise chicken or vegetable is fine)
    3 cups
  • salt
    ¼ teaspoon
  • soy sauce
    ½ teaspoon
  • – 3 fresh mushrooms (optional)
    2 unit
  • beaten egg
    1 whole
  • – 3 stalks trefoil or coriander
    chopped or ½ tablespoon chives, chopped (optional)
    2 unit
  • szechwan pepper (sansho)
    1 unit

Method

1
Prepare according to traditional method. (Directions were not provided in the legacy source.)

What Makes This Variant Distinct

  • Migrated from legacy Recidemia wiki (2012-06-30)