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Ingredients
4 Scallions
5 Cups chicken stock
6 Small mushrooms, finely sliced
2 Cups chicken, cooked & shredded
2 Eggs
Salt & pepper to taste
2 Teaspoons Soy sauce
Instructions
Finely slice scallions and reserve green part for garnish. Heat stock to boiling. Add mushrooms and scallions and cook for 2 to 3 minutes. Add chicken to soup. Beat eggs slightly with a bit of salt and pepper. Stir soup well. Pour beaten eggs slowly and steadily into soup, stirring constantly so that eggs remain in shreds. Cook 1 to 2 minutes until egg is set. Add soy sauce and serve in soup bowls, sprinkled with reserved green slices of scallions.