Title: Japanese Egg Drop Soup
Categories: Appetizers, Soups
Yield: 6 Servings

2 1/2 c Dashi
1 ts Sauce, soy
1 Eggs
Laver seaweed
2 Onions, green
Salt
1 tb Tapioca powder; in water
Small piece ginger
1/2 ts Oil, sesame

Bring stock to boil. Add soy sauce and salt. Stir in tapioca mixture. Pour
egg in very fine stream while stirring. Put minced ginger in bottom of each
bowl, add soup, sprinkle laver, add minced green onions.

Cornstarch is used the same as tapioca flour.

Posted on GEnie by M.FEINS [Mart], Feb 27, 1993

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
Posted to MM-Recipes Digest V4 #033 by Tonya on Jan 31,
1997.