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

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

chicken stock, salt, shoyu, frozen peas, eggs

Taken from www.food.com/recipe/japanese-egg-soup-with-peas-tamago-to-kinusaya-no-suimono-174437 (may not work)