Egg Drop Soup (Tamago Toji)

“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.”

Ingredients Nutrition

  • 3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
  • 14 teaspoon salt
  • 12 teaspoon soy sauce
  • 2 -3 fresh mushrooms (optional)
  • 1 whole beaten egg
  • 2 -3 stalks trefoil or 2 -3 stalks coriander or 12 tablespoon chives, chopped (optional)
  • szechwan pepper (sansho)


  1. Heat stock in a saucepan and stir in salt and soy sauce.
  2. If using mushrooms, wash and slice thinly and add to the stock.
  3. Simmer for 3-4 minutes.
  4. Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
  5. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
  6. If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
  7. Serve immediately.
  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.

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