Egg Drop Soup

Ingredients:

• 3 eggs, lightly beaten
• 4 cups of chicken stock
• 1 tablespoon of corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon of soy sauce
• 3 green onions, chopped
• 1/4 teaspoon of white pepper
• 3/4 cup of straw, enoki, or sliced shitaki mushrooms

Cooking Directions:

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.