Egg Drop Soup from 'The Chinese Takeout Cookbook'

Serves: 4 Save

Ingredients (10)

  • 6 dried shiitake mushrooms
  • 6 cups chicken stock or vegetable stock
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon cornstarch, dissolved in 3 tablespoons water
  • 1 large egg
  • 1 scallion, green part only, thinly sliced

Directions

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