Enoki Egg Drop Soup | Easy College Meals #easyrecipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Trim the root end of the enoki mushrooms and cut them crosswise into 1-inch (2.5 cm) pieces.
2. Thinly slice the onion. Thinly slice the green onion on the diagonal, keeping the white part and green tops separate. Grate the ginger and measure 1 tsp of grated ginger with its juice.
3. Mix the potato starch or cornstarch with the water in a small bowl to make a slurry. Beat the egg in a separate small bowl.
4. Preheat a pot over medium heat and add the sesame oil. When hot, sauté the onion and white part of the green onion with a wooden spatula until fragrant and slightly softened.
5. Add the ground chicken and break it up with the spatula. Add the grated ginger and cook until the chicken is no longer pink.
6. Season with the salt and black pepper and stir.
7. Pour in the stock, then stir in the enoki and soy sauce. Bring to a gentle simmer until small bubbles appear around the edge of the pot.
8. Stir the slurry once more, then drizzle it into the soup and stir until it thickens.
9. Keeping the soup at a gentle simmer, slowly drizzle the beaten egg in a spiral around the pot in a thin stream. Let it sit for 20 to 25 seconds without stirring.
10. Remove the pot from the heat, stir in half the green onion tops, and serve topped with the rest.

Summarized from Just One Cookbook's video. Watch it for the details.

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