Quick and Easy Egg Drop Soup

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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 together.

• Prep time: 7 minutes
• Cook time: 13 minutes
• Yield: Serves 4

Ingredients

• 3 eggs, lightly beaten
• 4 cups of chicken stock*
• 1 tablespoon of corn starch
• 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 shitaki mushrooms

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.

Method

1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

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.

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.

from Simply Recipes ~ http://www.simplyrecipes.com/recipes/egg_drop_soup/

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