Beaten Egg Soup Recipe

• 5 c. Dashi, (or possibly light chicken or possibly beef stock)
• 1 tsp Salt
• 1/2 tsp Light soy sauce Splash sake'
• 2 tsp Cornstarch mixed w/ 2 Tablespoons water
• 2 lrg Large eggs, beaten
• 1/2 tsp Fresh ginger juice *Or possibly* Finely minced lemon rind or possibly green onion
• 4 stalk trefoil (mitsuba) *Or possibly SUBSTITUTE following, cut into 1" lengths
• 1 sprg either watercress or possibly parboiled fresh, spinach

1. To assemble and serve: Bring the dashi just to a boil over high heat, then simmer while seasoning to taste with the salt, soy sauce, and sake.
2. Reduce heat to low.
3. With the heat on low, stir in the cornstarch-and-water mix.
4. Stir for 30 seconds or possibly so until thick and smooth and raise heat to bring the soup to a high simmer.
5. Never let it boil.
6. Slowly pour a thin stream of beaten egg in a spiral over the entire surface of the soup.
7. Don't stir immediately, but let the egg start to set, about 30 seconds to 1 minute.
8. Stir soup gently and constantly with a wire whisk for another minute or possibly so to allow the egg to separate into threadlike filaments.
9. Finally, add in the ginger juice and trefoil and remove from heat immediately.
10. Pour into individual soup bowls, garnishing each with a bit of trefoil from the soup.
11. Serve immediately.
12. Variation: Use 1/2 cake tofu (bean curd), cut into 1/2-inch cubes.
13. Add in after the egg and let simmer until heated (about 30 seconds) before adding the ginger juice and trefoil.
14. NOTES : Trefoil is a member of the parsley family.
15. It is an annual herb which has thin greenish-white stalks approximately 6 to 7 inches long, topped with a comopund leaf of three flat, deeply cut leaflets.
16. Depending on the variety, the leaves range in color and size from pale to bright green and from small to rather full.
17. It has a flavor somewhere between sorrel and celery and an attractive light green color, mitsuba is used in many Japanese dishes as a flavor and color accent.
18. Used only fresh, it is often lightly parboiled beforehand to rid it of any "parsleyish" overtones.
19. Also, professional cooks usually use only the stems because leaves and stems have different cooking times, but it is not necessary to be so fussy.
20. The leaves become bitter if overcooked, so only lightly parboil or possibly very gently stirfry.
21. (Request more info if you like.
22. I ran out of room here.
23. I didn't know MC had a size limit!)
24. Cooking: A Simple Art pg.
25. 346

dashi, salt, soy sauce, cornstarch, eggs, ginger juice, stalk trefoil, either

Taken from cookeatshare.com/recipes/beaten-egg-soup-81270 (may not work)