Egg Drop Soup (Tamago Toji)

1. 1

   Heat stock in a saucepan and stir in salt and soy sauce.

2. 2

   If using mushrooms, wash and slice thinly and add to the stock.

3. 3

   Simmer for 3-4 minutes.

4. 4

   Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.

5. 5

   Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.

6. 6

   If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.

7. 7

   Serve immediately.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.