Although most egg drop soup recipes tend to stick to a minimalist combination of broth, eggs, and scallions, this Korean-style version includes a few additional ingredients that transform each warm, comforting bowl into a hearty, well-rounded meal. First, cubed potato and shiitake mushrooms are simmered in chicken broth (an easy-to-find alternative to the more traditional anchovy and kelp broth), then joined by a dash of soy sauce and whisked free range eggs. Once you take the soup off the heat and stir, the eggs take on a soft, cloud-like appearance and texture that's impossible to resist!

Directions

1. Add broth to a large pot and bring to a simmer.
2. Add potato, mushrooms, onion, and white part of the green onions to the pot. Bring to a boil, then lower the heat and let cook for 10 minutes.
3. While the veggies simmer, crack eggs into a small bowl and whisk well.
4. Once the potato is fork-tender, add soy sauce and garlic to the pot. Season with salt and pepper to taste.
5. Pour whisked eggs into the soup in several intervals. Do not stir until the eggs are set.
6. Once eggs are set, turn off the heat and stir to combine. Garnish with the green parts of the green onions and serve soup with a side of rice or on its own.