Enoki, Tofu & Egg Soup

Name: Enoki, Tofu & Egg Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1000 ml Chicken Stock OR Stock of your choice; 2 tablespoons Oyster Sauce; 1/2-1 teaspoon Sesame Oil *optional for flavour; Salt & White Pepper; 200 g Enoki Mushrooms; 300 g Silken Tofu *cut into small pieces; 2 tablespoons Potato Starch OR Corn Starch *mixed with 2-3 tablespoons Water; 2 Eggs *whisked; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

This comforting soup has slightly sweet flavour that come from Enoki Mushrooms and Oyster Sauce. It is delicious as it is, but you can pour it over freshly cooked rice or noodles. You can use Soy Sauce instead of Oyster Sauce if you prefer.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1000 mlChicken Stock OR Stock of your choice
2 tablespoonsOyster Sauce
1/2-1 teaspoonSesame Oil *optional for flavour
Salt & White Pepper
200 gEnoki Mushrooms
300 gSilken Tofu *cut into small pieces
2 tablespoonsPotato Starch OR Corn Starch *mixed with 2-3 tablespoons Water
2Eggs *whisked
1Spring Onion *finely chopped

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Steps

1

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.
2

Heat Chicken Stock and Enoki in a pot, and bring to the boil. Season with Oyster Sauce, Sesame Oil (*optional) and Salt & White Pepper to suit your taste.
3

Add Silken Tofu and bring back to the boil. Add Potato Starch mixture and stir. When soup is thickened, gradually add Egg, and stir until Egg is softly cooked. Finally add Spring Onion.
4

*Note: A small amount of grated Ginger is a good addition. You can use Soy Sauce instead of Oyster Sauce.