Egg Drop Soup from 'The Chinese Takeout Cookbook'

Ingredients (10)

• 6 dried shiitake mushrooms
• 6 cups chicken stock or vegetable stock
• 1 teaspoon Chinese rice wine or dry sherry
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 large egg
• 1 scallion, green part only, thinly sliced