What if I told you that you could make homemade Mushroom Egg Drop Soup just as easy as ordering it from your favorite Chinese take out restaurant? It’s true! Keep reading to find out how easy it is.

Ingredients

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ¼ cup shiitake mushrooms , sliced
• ½ cup scallions , chopped
• 2 eggs , lightly beaten
• dash white pepper

Directions

1. In a large saucepan, heat chicken broth and soy sauce.
2. When hot, ladle out a small amount, about ¼ cup or less, and whisk with 1 teaspoon cornstarch. Whisk cornstarch mixture back into soup.
3. Add sliced mushrooms and scallions, allow to low simmer for 2 minutes, so they soften slightly.
4. While stirring, slowly pour in eggs. Since the mixture is hot, they should cook as soon as they hit the liquid creating wispy eggs.
5. Add a dash of white pepper and serve immediately.
6. Garnish with additional scallions, if desired.
7. If you've tried this recipe, come back and let us know how it was!