Mixed Egg Soup

1 egg, beaten
1 1/2 cups Soup stock (dashi)
1 tsp. mirin
1/2 tsp. light color soy sauce (use less regular)
1/3 tsp. salt
1/2 TBS starch
green or sesame for garnish.

DIRECTIONS:
mix starch with 1 TBS water, set aside.
Medium. Boil soup stock, add mirin, soy sauce and salt.
Remove from heat, mix in the starch/water mixture, return to heat.
Cook to thicken.
Slowly add the beaten egg by drizzling it from chopsticks, mixing slowly.
Low heat to cook egg through.
Garnish.

Serves: 2
56 calories
From: Orange Page, Oryouri 1 nensei, Winter 1991