Cassie’s Ruminations

Egg Drop Soup

This was a very quick and easy light dinner for a rainy evening after a beautiful weekend! The mushrooms can be replaced with fresh, or even omitted if you aren’t a fan, but I like the subtle umami flavor that they add.

Egg Drop Soup
Serves 4 as an appetizer

1 quart low sodium chicken broth
1 tbsp cornstarch
1/4 tsp ground ginger
1/8 tsp white pepper
1/4 cup dried shiitake mushroom slices
2 large eggs, lightly beaten

Whisk together the broth, cornstarch, ginger, and pepper in a saucepan. Turn the heat to medium high and add the mushrooms. Bring to a boil. Reduce heat to low and let the soup come to a simmer. Stir with a slow steady circular motion as you pour the egg into the soup. Turn the heat off and let rest for 1-2 minutes to set the egg. Serve hot.