Easy Egg Drop Soup

I was really surprised by how easy this was to make! East coast friends who are settling in for a weekend of cozy indoor time amid the storm, this is for you.
  1. Bring 6 cups of chicken broth to a light simmer over medium heat.
    Or vegetable broth.
  2. Stir in a few dashes of soy sauce (not too much--the broth is already salty, so taste as you go).
  3. Add 2 cloves minced ginger and one small (1/2-inch) nub peeled ginger, minced.
    Give it a good stir to combine.
  4. Whisk in 2 teaspoons cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper.
    The cornstarch helps thicken the broth. The rest is for flavor.
  5. Add 6-7 sliced mushrooms.
    Shiitake, cremini, or regular white button ones work well.
  6. Let cook for about 5 minutes, just until the mushrooms are tender.
  7. Reduce heat to low.
  8. Add 3 chopped green onions.
    Both the white and green parts.
  9. Beat 3 eggs in a spouted measuring cup with a fork.
    The spout will be helpful in the next step.
  10. Use chopsticks to swirl the soup.
    If you don't have chopsticks, the handle of a wooden spoon works just fine.
  11. Very slowly, pour a thin stream of the beaten eggs into the soup while you swirl.
    The swirling will cause ribbons of cooked egg to form.
  12. Immediately turn off the heat.
  13. Serve the soup immediately, garnished with more sliced green onions.