Ingredients
5 cups chicken stock, or vegetable stock, preferably low-sodium
⅓ cup water
1 cinnamon stick
2 pcs star anise
8 oz white button mushrooms, or any fresh mushrooms of your choice, sliced
4 eggs, large
1¼ tbsp cornstarch, divided
soy sauce, or tamari, to taste
1 tbsp green onions, chopped
Preparation
Bring the chicken stock to a boil in a soup pot over medium-high heat.
Add the cinnamon stick and star anise to the soup pot. Turn down the heat to medium-low and simmer for 15 minutes. Remove and discard the whole spices.
Add the mushrooms and simmer for 5 minutes.
In a bowl, combine the eggs and ¼ tablespoon of cornstarch in a small bowl and whisk with a fork until well combined.
In another bowl, combine the remaining cornstarch and water in a small bowl until dissolved.
Pour this mixture into the broth, whisking constantly, and let it simmer for a minute or two until the broth no longer tastes starchy.
Pour the eggs slowly, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs.
Season with roughly ⅔ tablespoon of soy sauce and adjust accordingly.
Serve immediately, topped with thinly sliced green onions.
