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.
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    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.
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    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.
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    Both the white and green parts.
  9. Beat 3 eggs in a spouted measuring cup with a fork.
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    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.
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    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.
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