Egg Drop Soup

Serves 4
Ingredients
  • 6 dried shiitake mushrooms
  • 6 cups chicken stock
  • 1 teaspoon Chinese rice wine vinegar
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons cornstarch, dissolved in 4 tablespoons of water
  • 3 large egg
  • 1 scallion, green part only, thinly sliced
  • sesame oil
Method:
  1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes.
  2. Drain and squeeze out the excess water, discard the stems, and thinly slice the mushroom caps.
  3. Combine the mushrooms, chicken stock, rice wine, and ginger in a medium pot and bring to a boil.
  4. Reduce the heat to a simmer and stir in the sugar, salt, and white pepper.
  5. Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened—enough to coat the back of a spoon.
  6. In a small bowl, whisk the eggs lightly with a fork.
  7. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick.
  8. The egg should cook immediately and look like long yellowish-white strands.
  9. Turn off the heat after you see the white strands to prevent the egg from overcooking.
  10. Ladle the soup into individual bowls, sprinkle the scallions on top, drizzle with a few drops of sesame oil and serve.