Tamago Dofu Soup (Egg Soup)

Mrs. Takeo Isoshima

SERVINGS 6

Stock

• 4 cups water
• 1/3 cup dried shrimps

Boil shrimps in water for 1/2 hour, strain. Use 1 cup stock for Tamago Dofu and remainder for clear soup (see page 19).

• 2 eggs
• 1 cup stock
• 1/4 teaspoon salt
• 1/4 teaspoon gourmet powder

Beat eggs slightly. Add stock, gourmet powder and salt. Pour into a small square or oblong pan lined with waxed paper. Steam about 15 minutes over low heat to make firm custard.

Cut custard into cubes or oblong pieces. Place 2 or 3 pieces in soup bowl and pour boiling osumashi or clear soup over them. Garnish with finely cut green onions, sprig of mitsuba, shingiku, or a piece of lemon or lime rind just before serving.