Egg Drop Soup (Tamago Toji)

• 3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
• 1/4 teaspoon salt
• 1/2 teaspoon soy sauce
• 2 -3 fresh mushrooms (optional)
• 1 whole beaten egg
• 2 -3 2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional)
• szechwan pepper (sansho)

1. Heat stock in a saucepan and stir in salt and soy sauce.
2. If using mushrooms, wash and slice thinly and add to the stock.
3. Simmer for 3-4 minutes.
4. Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
5. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
6. If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
7. Serve immediately.
8. 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.

stock, salt, soy sauce, mushrooms, egg, coriander, pepper

Taken from www.food.com/recipe/egg-drop-soup-tamago-toji-90616 (may not work)