Ingredients

• 3 eggs
• 4 cups chicken stock
• 1 tablespoon cornstarch
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 3 scallions, ends trimmed, chopped
• 1/4 teaspoon ground black pepper
• 3/4 cup shiitake mushrooms, stems discarded, thinly sliced

Directions

1. Crack eggs into medium-sized bowl and whisk lightly. Rinse off whisk. Pour ½ cup of stock into another medium-sized bowl and add cornstarch. Whisk until cornstarch is dissolved.

2. Pour remaining stock into medium-sized saucepan along with ginger, soy sauce, scallions, mushrooms, and black pepper. Turn heat to high and bring to boil. Slowly drizzle in cornstarch mixture, whisking constantly. Reduce heat to medium-low and bring soup to simmer.

3. Slowly drizzle in eggs, stirring lazily with a fork. Egg should immediately turn into ribbons. Once added, turn off the heat. Season to taste with salt and pepper.

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