See Also: Japanese Egg Drop Soup(recipes)
Japanese Noodle Soup(recipes)
Egg Drop Soup(recipes)
Chinese Egg Drop Soup(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)
Japanese(dictionary)
Japanese law(encyclopedia)
Japanese Yen(finance)
Japanese dysentery(medicine)
encephalitis, japanese(medicine)

Japanese Egg Drop Soup (recipes)




Yield: Makes 4 servings



Ingredients:



3ounces boneless skinless chicken breast, cut into 1-1/2X1/2X1/2-inch pieces

1teaspoon sake

1/2teaspoon plus pinch salt

3/4cup water

1(1-inch) piece carrot, cut into 1/8-inch-thick slices

4cups fish stock

1teaspoon reduced-sodium soy sauce

2eggs, lightly beaten









Preparation:





1.Combine chicken, sake and pinch of salt in small bowl; set aside.2.Place water and 1/4 teaspoon salt in small saucepan. Bring to a boil over medium heat; add carrot slices. Cook 2 minutes; drain.3.Place fish stock in 3-quart saucepan; bring to a boil over medium-high heat. Add remaining 1/4 teaspoon salt, soy sauce and chicken. Reduce heat to medium; boil 2 minutes.4.Slowly pour about 1/3 of eggs at a time into boiling soup, stirring constantly. Return soup to a boil after each addition. Remove from heat immediately after last egg "threads" form.5.Place 2 carrot slices in each of 4 individual soup bowls. Ladle about 1 cup soup over carrots in each bowl.