INGREDIENTS
3 large eggs, lightly beaten
4 cups chicken stock, homemade preferred
1 tablespoon cornstarch
Scant 1/2 teaspoon grated ginger
1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
3 green onions, chopped
1/4 teaspoon white pepper
3/4 cup enoki mushrooms or sliced shiitake mushrooms
METHOD
1 Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in a pot and bring to boil: Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.
3 Stir in the corn starch slurry and reduce heat to a simmer.
4 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
5 Serve: Turn off the heat and garnish with a few more chopped green onions. Serve immediately.