Chinese Egg Drop Soup
Adapted from The Chinese Takeout Cookbook by Diana KuanYou can use either dried Chinese black mushrooms or fresh shiitake mushrooms. If you use dried - soak them in water overnight or in very hot water for an hour. Drain, cut off and discard tough stems.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 shiitake mushrooms, thinly sliced
- 6 cup chicken or vegetable stock
- 1 tbsp Chinese rice wine or dry sherry
- 1 tsp grated fresh ginger
- 1/2 tsp salt (or to taste)
- 1/4 tsp ground white pepper (or to taste)
- 1 tbsp cornstarch, dissolved in 3 tablespoons water
- 1 large egg
- handful thinly sliced green onion
Instructions
- 1
In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.
- 2
Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
- 3
In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg. Sprinkle the green onions on top and serve.