When life gives you eggs...

You don't make babies or chickens! You make egg drop soup!

I was looking at recipes the other day and found one for egg drop soup. I have always loved egg drop soup in the restaurants and would have loved eating it outside of them as well. Little did I know that it is EASY to make - and it actually turned out good :)

Recipe:

3 eggs, lightly beaten
4 cups of chicken stock (I used broth and it still tasted good!)

1 tablespoon of corn starch
1/2 teaspoon grated ginger (I used ground)

1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper (black)
3/4 cup of straw, enoki, or sliced shitaki mushrooms (i just used the ones that come in the blue container at the store)

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

Method
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. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 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 chopped green onions. Serve immediately.
Serves 4.