Egg Drop Potsticker Soup

Step 1

Clean & thinly slice shiitake mushrooms.

Step 2

Rinse & slice green onions.

Step 3

Heat a drizzle of neutral oil in a pan over medium heat. Add half the green onion & all of the sliced mushrooms. Season with salt & pepper. Stir & cook for 2-3 min, until mushrooms begin to brown at the edges.

Step 4

Pour in most of the chicken broth, saving about a 1/4 cup. Add soy sauce & stir. Bring to a boil.

Step 5

Meanwhile, in a small bowl, crack & beat the egg.

Step 6

In another small bowl, add the remaining broth & cornstarch. Mix well to combine until the cornstarch is fully dissolved.

Step 7

Once the soup is boiling, add the pot stickers & stir for 1 min.

Step 8

Slowly stir in the cornstarch slurry until fully dissolved. (Pro tip: chopsticks are the perfect stirring tool!)

Step 9

Slowly stir the soup & pour in the beaten egg. Egg ribbons will begin to form. Continue stirring until all of the egg is incorporated. Remove from the heat.

Step 10

Stir in a drizzle of toasted sesame oil for extra flavor, if you have! Serve the soup hot in a bowl, garnished with freshly sliced green onion. Enjoy!