Egg drop soup. 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.
- 3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
- ¼ teaspoon salt
- ½ teaspoon soy sauce
- 2 – 3 fresh mushrooms (optional)
- 1 whole beaten egg
- 2 – 3 stalks trefoil or coriander, chopped or ½ tablespoon chives, chopped (optional)
- szechwan pepper (sansho)
- 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.