Egg Drop Soup

Ingredients
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms

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.