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

“Tasty egg drop soup. Nice for a first course.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 cups chicken stock or 6 cups dashi
  • 1 14 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: