Chinese Egg Drop Soup

ingredients:

• 6 shiitake mushrooms, thinly sliced
• 6 cups chicken or vegetable stock
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground white pepper (or to taste)
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 large egg
• handful thinly sliced green onion

directions:

In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.

Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).

In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg. Sprinkle the green onions on top and serve.