3 egg whites, lightly beaten
4 cups of vegetable stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
3 green onions or chives, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
Some grated carrot
Few dried seaweed strips
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
Place the vegetable stock, ginger, soy sauce, green onions, carrot, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
Add the dried seaweed and slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.