Egg Drop Soup

• portions: 4 servings

Ingrédients

6 eggs Lightly Beaten

4 cups Chicken Stock

1 1/2 tablespoons Corn Starch

1/2 teaspoon Grated Ginger Root

1 tablespoon Soy Sauce

5 each Thinly Sliced Green Onions

1/4 teaspoons White Pepper

3/4 cup Sliced Shitaki or Baby Portabella Mushrooms

1 tablespoon Chicken Base (Sams Club Spice Area)

Instructions

1. Reserve ½ cup chicken stock and mix with the corn starch until dissolved. Set aside

2. Place remaining chicken stock , ginger, soy sauce, green onions, mushrooms, white pepper, and chicken base into a pot and bring to a boil.

3. Add corn starch mixture (stir again just prior to adding) and stir. Reduce heat to a simmer.

4. 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 sliced green onions. Serve immediately.