Egg Drop Soup (Tamago Toji)

==Description==
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)<BR>
* 1/4 teaspoon salt<BR>
* 1/2 teaspoon soy sauce<BR>
* 2-3 fresh Mushrooms (optional)<BR>
* 1 whole beaten egg<BR>
* 2-3 stalks trefoil or coriander, chopped or 1/2 tablespoon chives, chopped (optional)<BR>
* szechwan pepper (sansho)
===Directions===
Heat stock in a saucepan and stir in salt and soy sauce.<BR>
If using Mushrooms, wash and slice thinly and add to the stock.<BR>
Simmer for 3-4 minutes.<BR>
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.<BR>
Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.<BR>
If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.<BR>
Serve immediately.<BR>
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.
===Other Links===
==See also==
Category: Japanese Soups
Category:Chicken Recipes
Category:Japanese Recipes
Category: Trefoil Soup RecipesCategory: Steamed Trefoil Recipes
category:trefoil Recipes
category:chives Recipes
category:pepper Recipes
category:Mushroom Recipes
category:mitsuba Recipes
category:dashi Recipes
category:salt Recipes
category:egg Recipes