Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes!
Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
- 3 eggs, lightly beaten
- 4 cups of chicken stock*
- 1 tablespoon of corn starch
- Scant 1/2 teaspoon grated ginger**
- 1 tablespoon of soy sauce*
- 3 green onions, chopped
- 1/4 teaspoon of white pepper
- 3/4 cup of enoki mushrooms or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.
**Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: 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.
3 Stir in beaten eggs: 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.