Name: Quick and Easy Egg Drop Soup
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 cups chicken stock, homemade preferred; 1 tablespoon cornstarch; 3/4 cup enoki mushrooms or sliced shiitake mushrooms; 3 green onions, chopped; Scant 1/2 teaspoon grated ginger; 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free); 1/4 teaspoon white pepper; 3 large eggs, lightly beaten

Ingredients

4 serv.

4 cups chicken stock, homemade preferred
1 tablespoon cornstarch
3/4 cup enoki mushrooms or sliced shiitake mushrooms
3 green onions, chopped
Scant 1/2 teaspoon grated ginger
1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 teaspoon white pepper
3 large eggs, lightly beaten

Instructions

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1 Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil. Stir in the cornstarch slurry and reduce the heat to a simmer.
3 Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.
4 Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Did you enjoy this recipe? Let us know with a rating and review!