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.
Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup.
- 3 large eggs, lightly beaten
- 4 cups chicken stock, homemade preferred
- 1 tablespoon cornstarch
- Scant 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce (use tamari if gluten-free)
- 3 green onions, chopped
- 1/4 teaspoon white pepper
- 3/4 cup enoki mushrooms or sliced shiitake mushrooms
1 Make the cornstarch slurry: Measure out 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 remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
3 Stir in the corn starch slurry and reduce heat to a simmer.
4 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
5 Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately.