Quick and Easy Egg Drop Soup

Ingredients

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

Method

1. Make the cornstarch slurry:Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Bring the soup ingredients to a boil: 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.