Egg-Cucumber Soup

• 3 eggs
• 1 cucumber or Chinese peas
• 5 cups dashi
• 2 tsp. salt
• 2 tsp. shoyu

Bring dashi to boil. Add salt and shoyu.

Peel cucumber and cut in half, remove seeds. Cut lengthwise in 1/8 inch slices. Stack slices and cut into short strips. Put into hot dashi and boil for a short time. Remove while still green.

Beat eggs until light. Spread on top of hot dashi pouring through a large spoon with holes in it. Egg will float on top.

Put cucumbers in soup bowls and pour hot soup with egg over it.