Japanese Egg Drop Soup

Egg Drop Soup

Japanese

Makes 4 servings

Laura Padgett/Flickr

Ingredients:

3 cups chicken stock
¼ tsp salt
½ tsp soy sauce
3 or 4 small fresh button mushrooms trimmed, thinly sliced (optional)
1 egg , lightly beaten
2 or 3 stalks of coriander, chopped OR ½ tsp chives, chopped
pinch of sansho, if available OR pinch of paprika

Directions:

• Heat the chicken stock in a medium saucepan and season lightly with salt and soy sauce.
• Bring the stock to a gentle boil over medium low heat. Add mushroom slices if using them. Reduce heat and simmer for 3-4 minutes. Gently move the soup clockwise with a slotted spoon or chopsticks. Pour in the beaten egg. Remove the soup from heat and stir counter clockwise. Sprinkle in the finely chopped coriander or chives. Cover the soup for 1 minute, uncover and season with a light sprinkling of sansho or paprika.
• Serve the soup immediately in heated cups or as the Japanese do, in lacquered bowls with covers.

Source: The Complete Book of Soups and Stews by Bernard Clayton Jr.
 
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