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.
Ingredients
- 6 shiitake mushrooms, thinly sliced
- 6 cups chicken or vegetable stock
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper (or to taste)
- 1 tablespoon cornstarch, dissolved in 3 tablespoons water
- 1 large egg
- handful thinly sliced green onion
Instructions
- 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.
- Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
- 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.
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