### TranslatedIngredients: 3 Whole Eggs - lightly beaten,4 cups Chicken stock - or 4 cups water,1 tablespoon Corn flour,1/2 teaspoon Ginger - grated,1 tablespoon Soy sauce,3 stalks Spring Onion Greens - chopped,1/4 teaspoon White pepper powder,200 grams Button mushrooms - quartered,1/2 Lemon - slices for garnish (optional),Thai Red chilli (Birds Eye Chilli) - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Chinese ### Course: Appetizer ### Diet: Eggetarian ### TranslatedInstructions: To prepare Chinese Egg Drop Soup Recipe, get prep with all the ingredients first. To a cup of stock, add cornstarch and dissolve. Set aside. You can replace the stock with plain water also.In a saucepan, add some stock along with mushrooms, spring onions, ginger, soy sauce and ground white pepper. Bring it to a boil.Add the cornstarch slurry and stir and keep it on simmer till the soup has thickened.Stir in beaten eggs slowly and mix till they start spreading in ribbons. Turn the flame off and transfer the soup recipe to serving bowls.Garnish Chinese Egg Drop Soup with Lemon slices and chopped Bird's Eye Chili for that extra zing. Serve it with Crispy Noodle Salad or Sichuan Style Vegetarian Mapo Doufu.
