JAPANESE EGG DROP SOUP RECIPES

Steps:

• Pour six cups of water into a pot and add the kombu and bonito flakes.
• Bring to the boil, simmer for five minutes then turn off the heat. Leave to steep for 10 to 15 minutes then strain.
• Pour the strained liquid (that's your dashi) into a clean pot.
• Turn on the stove and pour in the soy sauce. Taste and add as much salt is needed to get a good flavor.
• If you're adding extra ingredients to your egg drop soup (mushrooms, seaweeds or vegetables), add them now.
• Stir in the starch solution. The broth will appear cloudy but, as it heats up, it will turn clear again.
• Simmer the broth for about five minutes then turn off the heat.
• Pour the beaten eggs in a thin stream over the entire surface of the broth.
• Leave to let the eggs cook in the broth before stirring gently.
• Ladle your Japanese egg drop soup into bowls, sprinkle in scallions and serve.

Steps:

• 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.