Egg Drop Potsticker Soup

recipe

• 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!