Egg Drop Soup

Ingredients:
3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped

Directions:

Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.  Ad the cornstarch and stock mixture and stir.  Reduce heat to a simmer.

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 green onions.  Serve immediately.