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Egg Drop Soup with Wood Ears and Winter Mushrooms

Wood ears add texture and absorb the flavor of whatever dish they're in, while winter mushrooms have a pleasant nutty and buttery flavor.

Ingredients

  • 1/2 cup fresh (or rehydrated) wood ears, sliced in 1/4-inch strips
  • 1/2 cup fresh winter mushroom caps, sliced in quarters
  • 4 cups chicken or turkey stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons tamari
  • 1 teaspoon fresh chives, chopped
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon fish sauce
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground white or black pepper
  • 2 tablespoons arrowroot powder
  • 3 eggs

Instructions

  • Combine wood ears, winter mushrooms, salt, sugar, tamari, half of the chopped chives, and stock. Bring to a boil in a stockpot, then reduce heat and simmer for 10 minutes. Add sesame oil, fish sauce, pepper, and ginger.
  • Slowly stir in arrowroot powder. Taste and adjust seasoning as desired. Lightly beat the eggs in a separate bowl and slowly drizzle into the pot while stirring.
  • Ladle into four bowls and top with the remaining chives.