Egg Drop Soup
- 3 eggs
- 4 cups chicken stock
- 1 tablespoon cornstarch
- ½ teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 3 scallions, ends trimmed, chopped
- ¼ teaspoon ground black pepper
- ¾ cup shiitake mushrooms, stems discarded, thinly sliced
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ginger, fresh (1/2 teaspoon)
- Scallions (3)
- Shiitake mushrooms (3/4 cup)
- Canned Goods
Chicken stock (4 cups)
- Condiments
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Cornstarch (1 tablespoon)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 21, 2011 (2 years ago).
16 people saved this recipe.
