Shitake mushrooms (reconstituted if they are dried)
Green onions, finely chopped
Dice your mushrooms and toss them in with your chicken broth. While your broth heats, whisk your eggs reeaaalllllyy well. Add 1 tsp of ginger and a pinch of pepper to the broth. Take a bit of the hot broth and add one tbs of corn starch, mix until you don't have any lumps and pour the mixture back into the broth. While stirring the soup in a circular motion begin to add your eggs. They should be forming thin ribbons. If they're not instantly cooking, your broth isn't hot enough. Last but not least, add the green onions. See, how easy was that? And here's what you get!