Quick and easy egg drop soup

Ingredients

• 3 eggs, lightly beaten
• 4 cups of chicken stock*
• 1 tablespoon of cornstarch
• Scant 1/2 teaspoon grated ginger**
• 1 tablespoon of soy sauce*
• 3 green onions chopped
• 1/4 teaspoon of white pepper
• 3/4 cup of enoki mushrooms or sliced shiitake mushrooms

Instructions

1. Prep time: 7 minutesCook time: 13 minutesYield: Serves 4
2. Homemade chicken stock is the best for this. Also, if you can’t locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all
3. 1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
4. 2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: 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.
5. 3 Stir in beaten eggs: 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