Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. unsalted butter
  • 1/4 tsp. sesame oil
  • 8 oz. sliced mushrooms (buy them pre-sliced)
  • 2 green onions
  • 4 cups low-sodium chicken stock
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. plus 1 tsp. cornstarch, divided
  • 2 Tbsp. water
  • 3 eggs
  •  

Instruction

  • Put a large pot or Dutch oven over medium heat. Add the butter and sesame oil. When the butter melts, add the mushrooms. Stir. Turn heat to high and cook for 2 minutes.
  • While the mushrooms cook, chop the green onions and set them aside for later.To the mushrooms add the chicken stock and the soy sauce. Cover and bring to a boil. Reduce heat to a simmer.
  • While the broth is heating, put the sesame seeds in a small pan and put it on medium heat. Stir occasionally until lightly toasted 3-5 minutes. Remove from heat and set aside for later.
  • Once the soup is simmering, in a small bowl combine 1 tablespoon of the cornstarch with the water. Add 1/4 cup of the hot chicken broth to the bowl. Stir and then pour it all into the soup. Continue to simmer the broth while you prep the eggs.
  • In a medium bowl whisk the 3 eggs together with 1 teaspoon of cornstarch. Reduce the heat of the soup until it is barely simmering at all. While gently whisking in a large circle around the pot, stream in the eggs thinly. Stop stirring and let the eggs cook for 20 seconds or so.
  • Ladle soup into bowls and top with the green onions and toasted sesame seeds.