Published Monday, 25 June, 2012 by Anna
1. Beat the eggs.
2. Boil the chicken stock in a saucepan. Add soy sauce and pepper, stir well. Add the mushrooms. Wait until boiling again. Enter the beaten eggs little by little while stirring.
3. Wait about 2 minutes. Lift the saucepan, and the soup is ready to be served.
(this recipe is for 2-3 bowl.)