3spring onions, chopped, green and white parts (tough ends removed)
1/4 teaspoon(s) ground white pepper
3/4 cup(s) straw, enoki or shiitake mushrooms
Egg-Drop Soup Directions
Reserve ½ cup of the stock and mix with the arrowroot until dissolved.
Place the chicken stock, ginger, coconut aminos, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the arrowroot and stock mixture and stir. Reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions.