This is a regular offering at Chinese restaurants, where it’s also called Egg Flower Soup. It’s great when you have a cold. If you like spicy soups, try also Chicken Hot and Sour Soup.

2 boneless chicken breasts
2 quarts chicken stock
1 t ground white pepper (optional)
2 T soy sauce or tamari
1-2 t salt (depends on how salty your soy sauce is)
8 oz can bamboo shoots
2 C fresh (best), frozen, or canned corn
6 large mushrooms
6 green onions
2 eggs, lightly beaten

Cut the bamboo shoots into matchsticks and slice the green onions and mushrooms. Slice the chicken breasts into matchsticks.

Heat stock, soy sauce, salt, and pepper in a medium saucepan. Add chicken and cook for 5-10 minutes, until it floats to the top and is cooked. Add everything but the green onions and eggs and simmer for 3-5 minutes.

Slowly drizzle the beaten egg into the simmering soup, stirring it in one direction to create threads. Turn off the heat.

Serve in bowls sprinkled with the green onions.