Shiitake and Egg Drop Soup Recipe
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Ingredients
By Weight
1/2 gallon chicken stock1/2 pound shiitake mushrooms, julienne
2 cloves garlic, minced
1 tablespoon fresh ginger, minced fine
2 green onions, sliced
1/2 teaspoon red pepper flakes
2 eggs
2 tablespoons corn starch
1 tablespoons white wine
Preparation
- Begin by heating the chicken stock to a boil. Add the garlic, ginger, red pepper flakes and onion. Bring back to a boil then reduce to a simmer. Simmer for five minutes. Next add the shiitake mushrooms and simmer for 5 more minutes. Season the broth mixture with salt and pepper to taste. Next, combine the eggs, wine and cornstarch. Mix well to blend the ingredients.
- Bring the broth mixture to a boil. Using a large spoon stir the broth quickly in one direction for 10 seconds. This should make the mixture spin in the stockpot. Be ready with the egg mixture. Slowly pour the egg mixture into the broth as it spins. This should cause a quick sheeting effect with the egg mixture.
- Garnish with green onions. Adjust seasoning with salt and pepper.