Page 43

Basic Clear Soup/ Osumashi 3 c. water

1. In a saucepan, bring water to a boil.

1 heaping tsp. dashinomoto

2. Stir in dashinomoto, salt, and soy sauce.

ÂĽ tsp. salt ÂĽ tsp. soy sauce 4 mushroom slices for garnish chopped chives for garnish

3. Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives. Preparation time: 10 minutes Cooking time: 2 minutes Serves 4

Eggdrop Soup/ Tamago Toji 1 egg 2 tbsp. scallions, finely chopped 3 c. basic clear soup (see recipe above)

1. Beat egg and scallions together in a small bowl. 2. In a saucepan, bring basic clear soup to a boil.* Swirl egg mixture around the inside of the pan in a small stream, making a circle. 3. Remove soup from heat and pour into 4 small bowls to serve. Preparation time: 5 to 10 minutes Cooking time: 5 to 10 minutes Serves 4

*Try adding a couple of sliced mushrooms or a few snow peas to this soup for a special taste treat. Simply add the extra veggies to the basic clear soup a minute or two before the boiling point.

42

Cooking the way japanese  
Cooking the way japanese  
Advertisement