Mushroom Egg Drop Soup

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel and slice them thinly. If using shiitake mushrooms, remove and discard the stems. Heat 1 tablespoon of sesame oil in a large pot over medium heat and sauté the mushrooms for about 5 minutes until they release their moisture and begin to brown.
2. Create the soup base
   Add the minced garlic, grated ginger, and the white parts of the green onions to the pot with the mushrooms. Sauté for 30 seconds until fragrant. Pour in the chicken broth, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then reduce heat to a simmer for 10 minutes to allow the flavors to meld.
3. Thicken the soup
   Stir the cornstarch and water mixture again to make sure it's well combined. Slowly pour it into the simmering soup while stirring constantly. Continue to cook for 2 minutes until the soup slightly thickens. Season with white pepper and salt to taste.
4. Create egg ribbons
   Reduce the heat to low so the soup is barely simmering. Hold a fork above the soup and slowly drizzle in the beaten eggs in a thin stream while gently stirring the soup in one direction with a ladle in your other hand. The eggs will cook immediately upon contact with the hot broth, forming delicate ribbons. Avoid stirring too vigorously as this will break up the egg ribbons.
5. Finish and serve
   Remove the soup from heat. Taste and adjust seasoning if needed. Ladle the hot soup into serving bowls and garnish with the remaining green parts of the green onions. Serve immediately for the best texture and flavor.