Breakfast Egg Drop Soup With Mushroom Recipe

INGREDIENTS:

• 3 small dried shiitake mushrooms, soaked in cold water until rehydrated
• 1/2 tsp. grated ginger
• 1 clove garlic, diced
• Cooking oil
• scallions, white stalks sliced thinly, green part chopped for garnish
• 2 cups chicken stock
• 1 tsp. cornstarch
• 1 tsp. light soy sauce
• 1 large egg, beaten
• 1/2 tsp. sesame oil
• black pepper to taste

INSTRUCTIONS:

1. Remove mushrooms from soaking water, slice thinly. Put 1/2 cup of the mushroom water in a small bowl. Dissolve the cornstarch and light soy sauce in the water, set aside.
2. In a saucepan over high heat, sauté garlic, white part of the scallions, and ginger in oil until fragrant. Add the mushrooms, cook for a minute or so. Pour in chicken stock and bring to a boil. Add in the cornstarch mixture and stir until the soup thickens. Turn down heat to low. Pour in the beaten egg, stirring continuously to allow the egg to form ribbons in the soup. Add fresh cracked black pepper to taste.
3. Turn off heat. Ladle soup into bowls, drizzle sesame oil on top, and garnish with the chopped scallions.

Source: Runaway Spoon

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