Chinese Egg Drop Soup
"Adapted from The Chinese Takeout Cookbook by Diana Kuan You can use either dried Chinese black mushrooms or fresh shiitake mushrooms. If you use dried - soak them in water overnight or in very hot water for an hour. Drain, cut off and discard tough stems...."
INGREDIENTS
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6 shiitake mushrooms, thinly sliced
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6 cups chicken or vegetable stock
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1 tablespoon Chinese rice wine or dry sherry
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1 teaspoon grated fresh ginger
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon ground white pepper (or to taste)
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1 tablespoon cornstarch, dissolved in 3 tablespoons water
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1 large egg
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handful thinly sliced green onion
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