Egg Drop Soup (Tamago Toji) - cooking recipe

Ingredients

3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine)
1/4 teaspoon salt
1/2 teaspoon soy sauce
2 -3 fresh mushrooms (optional)
1 whole beaten egg
2 -3 2 -3 stalks coriander or 1/2 tablespoon chives, chopped (optional)
szechwan pepper (sansho)

Preparation

Heat stock in a saucepan and stir in salt and soy sauce.
If using mushrooms, wash and slice thinly and add to the stock.
Simmer for 3-4 minutes.
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
Serve immediately.
If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.