Traditional Egg Drop Soup

材料

• 1 tbsp corn starch
• 1 杯（大さじ） soy sauce
• 3 大 eggs, lightly beaten
• 1/4 tsp white pepper
• 4 カップ （240ml） chicken stock
• 1/2 杯（小さじ） ginger, grated
• 3/4 カップ、ひと切れ baby bella mushrooms
• 3 stalks green onion, chopped

調理方法

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
3. Add the cornstarch and stock mixture 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.
5. Turn off the heat and garnish with a few more chopped green onions.
6. Serve immediately.
7. Note: based on a recipe from Garrett McCord of Vanilla Garlic.