Egg Drop Soup

I bought wonton shells (wrappers) at the grocery store (found them in a refrigerated area of the produce section), sliced them into thin strips, and fried them over med-high heat in 1/4" of oil to eat with this delicious soup. Such a fabulous recipe, if I do say so. :) If you like egg drop soup from the restaurant, you'll like this! Serves 4.

Egg Drop Soup

6 c chicken broth, divided*
3/4 tsp fresh ginger, grated, or 1/8 tsp ground ginger powder
1/4 c fresh chives or green onion, chopped
1 Tbsp soy sauce
1/2 tsp sesame oil
4 oz mushrooms, sliced (optional)
2 Tbsp corn starch, or more if desired
5 eggs
salt and white pepper, to taste

1. Pour 5 c of the chicken broth in large saucepan. Mix 1 remaining cup of chicken broth with corn starch; set aside. Add  ginger, chives or onion, soy sauce, sesame oil, and mushrooms if using, to saucepan. Bring to a boil; lower heat and let simmer 5 minutes. Add corn starch and broth mixture; stir. Add more corn starch if you like a thicker soup.
2. Beat the eggs in a small bowl. Drizzle into boiling broth, the thinner the stream the better. Season with salt and pepper, if desired.

* Or use 6 cups water and 6 tsp chicken bouillon.