Japanese Egg Drop Soup

Ingredients: 0.00 Salt 1.00 Each Eggs 1.00 Teaspoon Sauce, Soy 2.00 Each Onions, Green 2.50 Cup Dashi 0.50 Teaspoon Oil, Sesame 1.00 Tablespoon Tapioca Powder; In Water Small Piece Ginger 0.00 Laver Seaweed

Directions:

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