Didn't have any of the spices, will make it that way next time, but we really liked it as is. Thanks for posting!!
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.
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.
This worked really well - I'd heard of egg-drop soup before but I had never made it. I used vegetable stock rather than dashi, and I didn't use any mushrooms, but it still tasted nice. it was a lot like chicken soup!