Japanese Egg Drop Soup

Japanese Egg Drop Soup Ingredients

2 1/2 c Dashi	Salt
1 ts Sauce, soy	1 tb Tapioca powder; in water
1 Eggs	Small piece ginger
Laver seaweed	1/2 ts Oil, sesame
2 Onions, green

Instructions for Japanese Egg Drop Soup

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 Posted to MM-Recipes Digest V4 #033 by Tonya on Jan 31, 1997.

Main Ingredient: SoupCuisine: Japanese

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Ingredient Insight - look inside this recipe

Eggs	Ginger	Onion	Salt
Tapioca

Appetizers Soups Sesame Onion Ginger Japanese Lunch

for flavor and categorization

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