Egg Drop Soup

6 cup(s) reduced-sodium chicken broth
1 1/2 oz dried mushrooms, black or shitake
1 Tbsp low-sodium soy sauce
1 Tbsp dry sherry, or vermouth
3/4 cup(s) frozen baby peas
2 large egg(s), lightly beaten
2 Tbsp cilantro, freshly chopped
2 Tbsp scallion(s), sliced into rounds

Combine broth and mushrooms in a medium saucepan. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer 5 minutes.

Strain chicken broth and mushrooms through a paper-towel-lined sieve (or coffee filter), reserving liquid.

Rinse mushrooms under water to remove any grit and slice into thin strips (remove tough stems if necessary).

Return strained liquid and sliced mushrooms to saucepan and set pan over high heat.

Add soy sauce and sherry and bring mixture to a boil. Stir in peas.

Gradually add eggs in a thin, slow stream, and stir gently with a wooden spoon for 30 seconds. Remove from heat and stir in cilantro and scallions.

Ladle soup into bowls and serve hot.

Yields 1 1/2 cups per serving.