Shiitake Egg Drop Soup
|Dried shiitake mushrooms||1 Ounce|
|Vegetable stock||3 Cup (48 tbs) (Root / Instant Type)|
|Soy sauce||2 Teaspoon|
|Grated fresh ginger/1/8 teaspoon ground ginger||1⁄2 Teaspoon|
|Thinly sliced green onions||3 Tablespoon|
|White pepper||To Taste|
Place mushrooms in a bowl, pour in warm water to cover, and let soak for about 30 minutes.
With a slotted spoon, lift out mushrooms, reserving 1 cup of the liquid.
Blot mushrooms dry with paper towels and cut into 1/4 inch wide strips.
In a 2 quart pan, combine stock and reserved liquid.
Stir in soy, ginger, and mushrooms.
Stir together cornstarch and water and add to soup.
Bring to a boil over high heat, stirring constantly.
Beat egg lightly and stir into boiling soup.
Remove from heat and continue stirring until egg separates into shreds.
Sprinkle with onions and season to taste with pepper.