Egg Drop Soup is a simple soup recipe that makes a delicious appetizer with authentic Chinese flavor. May also be served as a light lunch or first course.
In a small bowl, whisk together ½ cup of chicken stock with1 tablespoon of cornstarch until well combined. Set aside.
Add the remaining chicken stock, ginger, tamari, green onions, shiitake mushrooms and white pepper to a medium saucepan and bring to boil.
Whisk the chicken stock and cornstarch mixture into the simmering broth, then reduce the heat to a low simmer for 10-15 minutes.
In a small mixing bowl or measuring cup, beat the remaining 1 teaspoon of cornstarch into the eggs.
Slowly pour in the beaten eggs into the soup while constantly stirring in a circular motion. The raw eggs will spindle out into ribbons and look kind of like egg flowers blooming, making it a thicker soup than you might think initially.
Turn off the heat and garnish with a few more chopped green onions. Serve in a warm bowl immediately. Add additional soy sauce or sea salt to taste and enjoy your Chinese comfort food.