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 ==
# Heat stock in a saucepan and stir in salt and soy sauce.
# If using mushrooms, wash and slice thinly and add to the stock.
# Simmer for 3 – 4 minutes.
# Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
# Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
# If using add trefoil/coriander/chives, cover pot for 30 – 40 seconds then uncover and add pepper.
# Serve immediately.
# 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.
Category:Japanese Soups
Category:Chives Recipes
Category:Mushroom Recipes
Category:Mitsuba Recipes
Category:Dashi Recipes
Category:Egg Recipes