Prep 5 mins
Cook 10 mins
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)
- 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)
- 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.
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.