Stovetop, Pot (small)
Clean & thinly slice shiitake mushrooms.
Rinse & slice green onions.
Heat a drizzle of neutral oil in a pan over medium heat. Add half the green onion & all of the sliced mushrooms. Season with salt & pepper. Stir & cook for 2-3 min, until mushrooms begin to brown at the edges.
Pour in most of the chicken broth, saving about a 1/4 cup. Add soy sauce & stir. Bring to a boil.
Meanwhile, in a small bowl, crack & beat the egg.
In another small bowl, add the remaining broth & cornstarch. Mix well to combine until the cornstarch is fully dissolved.
Once the soup is boiling, add the pot stickers & stir for 1 min.
Slowly stir in the cornstarch slurry until fully dissolved. (Pro tip: chopsticks are the perfect stirring tool!)
Slowly stir the soup & pour in the beaten egg. Egg ribbons will begin to form. Continue stirring until all of the egg is incorporated. Remove from the heat.
Stir in a drizzle of toasted sesame oil for extra flavor, if you have! Serve the soup hot in a bowl, garnished with freshly sliced green onion. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Egg Drop Potsticker Soup" contains 339 Energy, 22 g of Fat, 21 g of Carbohydrates, 14 g of Protein, 2 g of Fiber.