EGG DROP SOUP (TAMAGO TOJI)
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.
Provided by Roosie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
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Tchello Mayy
[email protected]This soup is a great way to use up leftover vegetables.
Breanna Torres
[email protected]I've never been a fan of egg drop soup, but this recipe changed my mind. It's absolutely delicious!
Azizul Hakim
[email protected]The perfect soup to warm you up on a cold day.
enjod aljazi
[email protected]This soup is a staple in my household. We love it!
tansin arafatbipu
[email protected]This soup was a bit too salty for my taste.
Elsa Reyna
[email protected]I'm always looking for new egg drop soup recipes, and this one is definitely a winner. It's so easy to make and it tastes amazing!
Haseeb Ali
[email protected]This soup is pure comfort food. I love the silky texture and the delicate flavor.
Robin Holmes
[email protected]Not a fan of this recipe. The soup was bland and the eggs were overcooked.
Delia Craftandcrouchet
[email protected]This is the best egg drop soup recipe I've ever tried. Definitely a keeper!
M Fayyaz
[email protected]One of my favorite soups. Always a hit with my family and friends.
Jim Moore
[email protected]I can't believe how quickly this soup came together. Perfect for a weeknight meal.
Madeline Trabal
[email protected]This soup is so versatile. I've added different vegetables and proteins and it's always turned out great.
Cyril Hocking
[email protected]Wasn't a huge fan of the eggy flavor.
Tony Spencer
[email protected]This soup is a classic for a reason. It's simple, yet flavorful and comforting.
Anthea Jamal
[email protected]I can't get over how easy this soup is to make. And it tastes amazing!
Caroline Mbatha
[email protected]This soup was delicious and comforting. It took me a while to find the right balance of seasonings, but it was worth it. Will definitely be making it again!
Alphanzo Fofanah
[email protected]Not a fan. The texture was a bit off for me.
Isaac Debela
[email protected]Absolutely loved this soup! Perfect for a cold winter's night.
Rauf builder
[email protected]Easy and quick to make. Turned out really well. I didn't have any green onions so I used shallots. Everyone loved it!