Enoki Egg Drop Soup

1 package enoki mushrooms, or equivalent
2 large egg
250 g ground chicken
5 cm ginger (2 tsp grated)
½ onion
2 spring onions
2 tbsp toasted sesame oil (for stir-frying)
For the Soup:
4 cups chicken stock (or 4 cups water + 4 tsp chicken bouillon)
½ tsp SIDS SALT & PEPPER
4 tsp potato starch or cornflour (for the slurry)
2 tbsp water (for the slurry)
1–2 tsp soy sauce

Gather all the ingredients.
Cut onion into thin slices. Trim off the root end from 1 package enoki mushrooms and slice crosswise into 1 cm pieces.
Cut spring onion diagonally into thin slices, keeping the white part and green tops in separate piles. Grate ginger and measure 1 tsp grated ginger with juice.
Whisk potato starch or cornflour and water in a small bowl to make a slurry. In a separate small bowl, beat eggs.
To Cook the Soup:
Preheat a pot over medium heat, then add toasted sesame oil. When the oil is hot, add the onion and white part of the spring onion and sauté with a wooden spatula until fragrant and slightly softened.
Add ground chicken and use the spatula to break it into smaller chunks. Next, add the grated ginger and sauté until the chicken is no longer pink.
Season with SIDS SALT & PEPPER and stir to combine.
Pour in chicken stock. Stir in the enoki mushrooms and soy sauce. Bring the soup to a gentle simmer. (you'll see small bubbles appear around the edge of the pot)
Give the slurry a final stir, then drizzle it into the soup. Stir to thicken.
Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg 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 egg sit for 20–25 seconds without stirring.
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 onion.
To Store:
Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but do not let the soup boil.
Notes:
Variations and Customizations -
Looking to change things up? Try these easy and tasty ideas!
Swap the mushrooms. Try shimeji, shiitake, maitake, or a mix.
Stir in veggies. Add colour with thinly sliced carrots or baby spinach.
Make it vegetarian. Use tofu instead of ground meat and switch to vegetable stock.
Add heat. A few drops of la-yu (chilli oil) bring gentle spice.
Add noodles. Provide substance with Japanese glass noodles. (harusame)
Inspired by Namiko Chen at hello@justonecookbook.com