Egg Drop Soup with Shiitake Mushrooms
1 1/2 quarts chicken stock
6 oz. fresh shiitake mushrooms, sliced
3 oz. fresh spinach, coarsely chopped
2 slices fresh ginger, peeled and minced
1-2 cloves garlic, minced
2 Tbsp. plus 2 tsp. soy sauce
1/2 tsp. sugar
1/8 tsp. freshly ground pepper
1/8 tsp. crushed red pepper
1/4 cup dry sherry
2 Tbsp. cornstarch
2 oz. vermicelli, cooked and drained
1 egg, lightly beaten
1 Tbsp. sesame oil
1/2 lb. fresh bean sprouts
1/2 bunch green onions, chopped
Place chicken stock in large pot and bring to boil over high heat. Reduce heat, add next 8 ingredients and simmer for 30 minutes.
Place sherry and cornstarch in small cup and stir to make thin paste.
Bring soup up to boil and whisk in cornstarch mixture in slow, steady stream, whisking vigorously to remove any lumps. Cook, stirring constantly, until clear and slightly thickened. Stir in cooked vermicelli and remove from heat.
Slowly pour lightly beaten egg into soup, then gently stir with fork until egg forms light strands. Stir in sesame oil.
Divide bean sprouts and green onion among soup bowls and ladle hot soup over vegetables. Serve immediately.
Makes 8-10 servings
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