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

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


Bring the stock to a boil with the salt & soy sauce. Add all peas and cook until tender, but still bright green & crisp (1 minute). Stir soup clockwise; add the eggs, then stir soup counterclockwise. Serve as soon as the eggs have set.

Source: www.food.com