Enoki Egg Drop Soup

Instructions

1. Gather all the ingredients.
2. Cut ¼ onion into thin slices. Trim off the root end from ½ package enoki mushrooms and slice crosswise into 1-inch (2.5 cm) pieces.
3. Cut 1 green onion/scallion diagonally into thin slices, keeping the white part and green tops in separate piles. Grate 1 inch ginger and measure 1 tsp grated ginger with juice.
4. Whisk 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry. In a separate small bowl, beat 1 large egg (50 g w/o shell).
5. Preheat a pot over medium heat, then add 1 Tbsp toasted sesame oil. When the oil is hot, add the onion and white part of the green onion and sauté with a wooden spatula until fragrant and slightly softened.
6. Add 4 oz ground chicken and use the spatula to break it into smaller chunks. Next, add the 1 tsp grated ginger and sauté until the chicken is no longer pink.
7. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and stir to combine.
8. Pour in 2 cups chicken stock/broth. Stir in the enoki mushrooms and ½–1 tsp soy sauce. Bring the soup to a gentle simmer (you'll see small bubbles appear around the edge of the pot).
9. Give the slurry a final stir, then drizzle it into the soup. Stir to thicken.
10. Keeping a gentle simmer, slowly drizzle a thin stream of beaten eggs in a spiral pattern around the soup pot (don't pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg. Let the eggs sit for 20–25 seconds without stirring.
11. Remove the saucepan from the heat. Stir in half of the green onion tops. Serve in miso soup bowls and garnish with the remaining green onions.
12. Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but don't let the soup boil.