Easy Egg Drop Soup

Instructions

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1. 1 Gather all of your ingredients.
2. 2 Wash and slice the mushrooms. Thinly slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger, then use a cheese grater to grate about 1 Tbsp.
3. 3 Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté the vegetables over medium heat or just until the mushrooms begin to soften.
4. 4 Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot. In a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the soup pot and stir to combine.
5. 5 Bring the soup up to a boil over medium-high heat. While waiting for the soup to boil, whisk two eggs in a bowl.
6. 6 Once the soup is boiling, turn the heat down to low and wait until the soup stops boiling. Use a large wooden spoon to stir the pot and make the broth swirl in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup in a thin stream.** Let the eggs sit in the hot liquid, undisturbed, for 1-2 minutes to fully set.
7. 7 Finally, add the fresh spinach to the pot and stir until it has wilted. Taste and adjust the salt by adding more soy sauce, if needed. Serve hot.