Quick and Easy Egg Drop Soup

• Gluten free

• Produce

  • 3/4 cup Enoki mushrooms or sliced shitaki mushrooms
  • 1/2 Scant tsp Ginger
  • 3 Green onions

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Corn starch
  • 1/4 tsp White pepper

Found on simplyrecipes.com

Description

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

Directions

• 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.