Egg Drop Soup

This recipe was adopted from simplyrecipes.com, and I made some small changes. Try using homemade chicken stock for this, and you will love it!

Ingredients:

• 3 eggs, lightly beaten
• 4 cups gluten free chicken stock
• 1 tablespoon corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon gluten free soy sauce
• 3 green onions, chopped
• 1/4 teaspoon white pepper
• 3/4 cups straw, enoki or sliced shitake mushrooms

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 onions. Serve immediately.

Serves 4.