Egg Drop Soup

1. Make a slurry with
   • 1 TBL cornstarch (extra for a thicker soup)
   • 2 egg yolks, and
   • 1/4 C cold stock
2. Bring 2 C of broth to a boil with
   • 1 TBL shaved ginger,
   • 1 tsp soy sauce,
   • 1 TBL green onions, and
   • mushrooms to taste.
3. Add scant white pepper to taste
4. Whisk that cornstarch slurry into the hotbroth.
5. Finally drizzle in the beaten egg whites while gently stirring the soup so they break into ribbons.  You DO NOT want to break the ribbons into pieces

Extra Tips

This soup does not keep or reheat very well, so make only what you will eat right away.