Lighter Soups from Japan: Stirred Egg/ Summer Vegetable 🌞 [View all]

TAMAGO TOJI JIRU
Stirred Egg Soup



Tamago Toji Jiru is the first—and easiest—recipe that okaasan
(my mother-in-law) shared with me, after we had eaten it at
breakfast one morning. Even okaasan uses dashi-no-moto, or
instant dashi, rather than preparing dashi from scratch. Serve this
soup at any meal of the day. This recipe is for a single serving, but
you can multiply it to accommodate any number of diners.

1 green onion
1 medium egg
1 cup dashi (see recipe) or chicken broth
½ teaspoon sake
Pinch of salt
⅛ teaspoon sesame oil (optional)

SERVES 1

1 Halve the green onion lengthwise, then slice crosswise into 1-
inch-wide pieces. Set aside.

2 Break the egg into a small bowl, beat lightly just until blended,
and set aside. In a small saucepan over medium heat, bring the
dashi to a rolling simmer. Add the sake and salt. Then, using
chopsticks or a fork, stir the egg into the dashi and swirl the pan
for about 30 seconds so the egg sets in long threads. Remove
from the heat.

3 Drizzle in the sesame oil for aroma, if you like. Pour into a bowl
and serve right away, topped with the green onion

from "Let's Cook Japanese"
https://www.goodreads.com/book/show/31140500

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Summer Vegetable Soup



Combining a variety of brightly colored
vegetables, this soup is light and refreshing.
The rice vinegar and fresh herbs add piquancy.

Serves: 2

Preparation Time: 20 minutes

2 slender Asian eggplants
1 bell pepper
1 tomato
¼-inch (6 mm) piece ginger
2 teaspoons olive oil
1 3/4 cups (425 ml) bonito dashi stock
1 teaspoon soy sauce
1 teaspoon rice vinegar
2 green shiso or basil leaves

1 Remove the eggplant stems and peel
the skin. Cut into thick rounds. Chop
the bell pepper and tomato into triangular
chunks. Mince the ginger.

2 Heat the oil in a pot over medium heat
and sauté the ginger until fragrant.
Add the eggplants and bell pepper and
cook for a few minutes. Stir in the dashi
and tomato, cover and bring to a boil.
Reduce heat and simmer for 10 minutes.

3 Season with the soy sauce and vinegar.
Garnish with chopped shiso to serve.

from "Japanese Soups"
https://www.goodreads.com/book/show/57014973-japanese-soups

Konnichiwa everybody!