Kakitama Jiru (Shirred Egg Soup)

Mrs. Mitsuo Kuramoto

Servings 6

Make osumashi (clear soup—see page 19). Beat 2 eggs slightly in a bowl. Add slowly to rapidly boiling soup. Remove from heat and garnish with a few sprigs of Japanese watercress or slices of mushroom, finely chopped green onions, or a piece of lemon rind.