Quick and Easy Egg Drop Soup

PREP TIME7 mins

COOK TIME13 mins
TOTAL TIME20 mins
SERVINGS4 servings

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.

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

 Make the cornstarch slurry:

Measure out 1/2 cup of the stock and mix with the cornstarch until
dissolved.

 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.

 Stir in the beaten eggs:

Slowly pour in the beaten eggs while stirring the soup slowly. The egg
will spread out into ribbons.

 Serve:

Turn off the heat and garnish with a few more chopped green onions.
Serve immediately.