Chinese Egg Drop Soup

I am very excited for this weekend because we leave on a camping trip to Timothy Lake on Sunday with my whole family.  My family has made this trip happen every year since I was very very young and it is something I look forward to every single year.  If you haven't ever been up on Mt. Hood in Oregon and gone to Timothy Lake you really need to check it out.  So bring on my 5 day weekend!!!  Now to the food, I have been craving this soup for quite some time and even though it has been in the 90s in Portland for going on 3 weeks I couldn't wait any longer to make it, so yes I ate hot soup on a hot day.  I have a recipe for a tomato egg drop soup on my blog that is also very tasty, but I was going for the authentic recipe here.  I adapted this recipe.  I accompanied this soup with a tasty Japanese salad that I will blog about next.

Serves 4

The Ingredients
6 crimini mushrooms, thinly sliced

6 cups chicken broth

1 tablespoon dry sherry

1 teaspoon grated fresh ginger

1/2 teaspoon salt (or to taste)

1/4 teaspoon ground white pepper (or to taste)

2 tablespoon cornstarch, dissolved in 6 tablespoons water (substitute cornstarch for arrow root powder to make it paleo)

2 large egg

3 green onions, thinly sliced

1 tablespoon rice vinegar

1 teaspoon sesame oil

The Process
1.  In a medium saucepan over high heat, add the mushrooms, chicken stock, dry sherry, rice vinegar and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.

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

3.  In a small bowl, whisk the eggs and sesame oil lightly with a fork. Take your pot off the heat. Slowly pour the egg into the soup in a steady stream while continuously stirring with a ladle. The egg should cook immediately. Sprinkle the green onions on top and serve.