3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
4. 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.
I liked this recipe, but there were a couple of changes I would have made to improve it. The recipe calls for enoki, straw or sliced shitaki mushrooms. I used enoki, because they were what was available at the market near my apartment. The sliced shitaki mushrooms probably would have worked a bit better and added more to the soup. I'm also used to egg drop soup which is a bit thicker than how mine turned out. To fix this, I would add a bit more corn starch in the future. I used low sodium soy sauce, because that's what I had at home when I was making this, and the soup needed salt when it was finished. I'd recommend using regular soy sauce instead.