Beaten Egg Soup
| Yield: | 4 Servings |
| Categories: | Soups, Japanese, Eggs |
| 5 | c | Dashi; (or light chicken or beef stock) |
| 1 | ts | Salt |
| 1/2 | ts | Light soy sauce |
| Splash sake' | ||
| 2 | ts | Cornstarch mixed w/ 2 T. water |
| 2 | lg | Eggs; beaten |
| 1/2 | ts | Fresh ginger juice *OR* |
| Finely chopped lemon rind or green onion | ||
| 4 | Stalks trefoil (mitsuba) *OR SUBSTITUTE following; cut into 1" lengths | |
| 1 | Sprig either watercress or parboiled fresh; spinach |
Advertisement