Chinese Egg Drop Soup
A quick, silky chicken broth soup with mushrooms, ginger, ribbons of egg and green onions for a comforting bowl with takeout-style flavor.
Ingredients
- Salt
- Egg
- Green onions
- Pepper
- Onion
- Chicken stock
- Cornstarch
- Green onion
- Mushrooms
- Ginger
- Chicken
- Onions
Directions
- Set a medium saucepan over high heat, then add the mushrooms, chicken stock, rice wine and ginger. Bring the mixture up to a boil.
- Lower the heat so the soup settles into a simmer, then stir in the salt and pepper. Pour in the cornstarch mixture and keep stirring until the broth thickens a little, just enough to cling to the back of a spoon.
- Crack the egg into a small bowl and beat it gently with a fork. Drizzle the egg into the soup in a slow, even stream while you keep the soup moving with a ladle. The egg will set right away, so turn off the heat as soon as it does to avoid overcooking it.
- Scatter the green onions over the top and serve.