- 1 C. finely chopped green onions
- 8 shitake mushrooms, sliced
- 8 C. chicken stock
- 2 t. soy sauce
- 2 t. toasted sesame oil
- 1 t. kosher salt
- 1 t. white pepper
- ¼ t. cayenne pepper
- ½ C. cornstarch
- 1 large skinless, boneless chicken breast, cut into cubes
- 6 eggs, scrambled
- Bring the chicken stock to a low boil in a Dutch oven and simmer
- While stock is simmering, cut the green onions and mushrooms then add them to pot with the soy sauce
- Allow the stock to simmer with the onions and mushroom for about 20 minutes
- Toss the chicken in a small bowl with the sesame oil, salt, pepper, cayenne, and about 2 T. of the cornstarch
- Add the coated chicken to the pot
- Stir well and allow to simmer about 2 minutes
- Add about ½ C. of water to the remaining cornstarch and stir until smooth
- Add the cornstarch mixture to the pot and stir while the soup thickens, about 2 minutes
- Slowly add the scrambled eggs while stirring the soup back and forth, ribbons of the eggs will form
- Serve piping hot
Tips and Tricks:
- Making your own chicken stock for this recipe is cheaper and tastes better. Follow my link to find out how I make mine.
- If you can't find shitake mushrooms, use cremini, which are the baby portobellos.
- When serving, grate some fresh Parmesan cheese over the top. Yum!
- This soup freezes great!