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Delicate but far from rarified, this "something to drink" pure soup is not so very different from egg drop soups from around the world. It's tasty and clean, nice for a fragrant first course...or for a fussy convalescent who could use a little reminding about the preciousness of life (egg forms floating in an oceanic amniotic sac with slivered pea pods?) Serve as a first course to 4 people, preferably in a pretty bowl (lacquer is nice) with a lid. It's so nice to take that lid off and have that visual/aromatic impact get you right between the eyes.

• 20 pea pods, slivered diagonally as finely as possible
• 4 cups Dashi
• 1 teaspoon light soy sauce
• salt
• 2 eggs, beaten lightly

Bring the dashi to a boil, then reduce heat and add soy sauce and salt.

When dashi is at a simmer, toss in the slivered peas, then pour the beaten eggs--in a fine, thin stream--all over the broth, so it turns into fine shapes. Remove from the heat immediately and ladle into soup bowls, covering with their lids. Serve straightaway.