Quick And Easy Egg Drop Soup

4 cups chicken stock, homemade preferred

1 tablespoon cornstarch

¾ cup enoki mushrooms or sliced shiitake mushrooms

3 green onions, chopped

Scant ½ teaspoon grated ginger

1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)

¼ teaspoon white pepper

3 large eggs, lightly beaten

Measure out ½ cup of the stock and mix with the cornstarch until dissolved.
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.
Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.
Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m