Egg Drop Soup

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* 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

And how?
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.

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