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    You are in: Home / Recipes / Egg Drop Soup (Tamago Toji) Recipe
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    Egg Drop Soup (Tamago Toji)

    Egg Drop Soup (Tamago Toji). Photo by WaterMelon

    1/1 Photo of Egg Drop Soup (Tamago Toji)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Roosie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
    • 1/4 teaspoon salt
    • 1/2 teaspoon soy sauce
    • 2 -3 fresh mushrooms (optional)
    • 1 whole beaten egg
    • 2 -3 stalks trefoil or 2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional)
    • szechwan pepper (sansho)

    Directions:

    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.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on August 17, 2008

      45

      Didn't have any of the spices, will make it that way next time, but we really liked it as is. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2005

      55

      My idea of comfort food - tasty, simple and foolproof! I scaled down to 2 servings, used 3 medium shitake, and omitted the salt as the dashi + soy sauce is just right for me. I also opted to use fresh cilantro and shichimi togarashi (mixture of szechuan pepper, sesame seed, hemp seed, poppy seed, dried orange peel, crushed nori, and crushed chile peppers). Thanks for the great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2004

      45

      Four stars without the herbs, and when I try it with them I may come back and give five. The mushrooms were great. I loved the instuctions to stir clockwise and counterclockwise, and they worked! I got really light, feathery bits of egg, which were lovely, because I don't really like an eggy texture. I did use dashi, but I made it from instant. I made the full recipe even though I was eating by myself. I think it would make four small pre-meal servings, but I was able to eat more than half of it as a more central part of my meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Egg Drop Soup (Tamago Toji)

    Serving Size: 1 (21 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 16.6
     
    Calories from Fat 9
    59%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 46.5 mg
    15%
    Sodium 202.6 mg
    8%
    Total Carbohydrate 0.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    stock

    trefoil

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