3/4 cup of straw, enoki, or sliced shitaki mushrooms
Instructions
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
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.
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.
Serves 4.
Originally Submitted
6/12/2009
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You can add this Egg Drop Soup recipe to your own private DesktopCookbook.