Japanese Egg Soup With Peas (Tamago to Kinusaya No Suimono)

Tasty egg drop soup. Nice for a first course.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  cups  chicken stock or 6  cups  dashi
• 1 1⁄4 teaspoons salt
• 2  teaspoons  shoyu or 2  teaspoons light soy sauce
• 1  cup  frozen peas (5 oz)
• 6  eggs, lightly beaten

Directions

1. Bring the stock to a boil with the salt & soy sauce.
2. Add all peas and cook until tender, but still bright green & crisp (1 minute).
3. Stir soup clockwise; add the eggs, then stir soup counterclockwise.
4. Serve as soon as the eggs have set.