Quick and Easy Egg Drop Soup
This quick and easy egg drop soup is a comforting dish that combines savory chicken stock with delicate ribbons of egg and fresh mushrooms.
Ingredients
Soup Ingredients
- 4 cups chicken stock (homemade preferred)
- 1 tablespoon cornstarch
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
- 3 green onions (chopped)
- 1/2 teaspoon grated ginger (scant)
- 1 tablespoon soy sauce (use gluten-free if cooking gluten-free)
- 1/4 teaspoon white pepper
- 3 large eggs (lightly beaten)
Instructions
- Mix 1/2 cup of stock with cornstarch until dissolved.
- Bring remaining stock, mushrooms, green onions, ginger, soy sauce, and white pepper to a boil. Stir in cornstarch slurry and simmer.
- Slowly pour in beaten eggs while stirring to create ribbons.
- Turn off heat and garnish with reserved green onions. Serve immediately.
- Enjoy!
Notes
For a richer flavor, use homemade chicken stock.