Warm up with this hearty Japanese Egg Soup With Peas (Tamago to Kinusaya No Suimono) recipe. Made with chicken stock, salt, shoyu and frozen peas. Easy …
This Japanese Egg Soup With Peas (Tamago to Kinusaya No Suimono) relies on simple, everyday ingredients such as salt, frozen peas (5 oz) and eggs, lightly beaten. It comes together quickly and makes 4 servings, at about 858 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026