Ingredients
3largeeggs,lightly beaten
4cupschicken stock,homemade preferred
1tbspcornstarch
½tspscant grated ginger
1tbspsoy sauce
3green onions,chopped
¼tspwhite pepper
¾cupenoki mushrooms,or sliced shiitake mushrooms
Preparation
Make the cornstarch slurry: Measure out half a cup of the stock and mix with the cornstarch until dissolved.
Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
Stir in the corn starch slurry and reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
