Japanese egg drop soup

6 Servings

Ingredients

Quantity Ingredient
2½ cup Dashi
1 teaspoon Sauce, soy
1 Eggs
Laver seaweed
2 Onions, green
Salt
1 tablespoon Tapioca powder; in water
Small piece ginger
½ teaspoon Oil, sesame

Directions

Bring stock to boil. Add soy sauce and salt. Stir in tapioca mixture.

Pour egg in very fine stream while stirring. Put minced ginger in bottom of each bowl, add soup, sprinkle laver, add minced green onions.

Cornstarch is used the same as tapioca flour.

Posted on GEnie by M.FEINS [Mart], Feb 27, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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