Ginger, Egg & Enoki Soup

Name: Ginger, Egg & Enoki Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 cups Chicken Stock (*OR 4 cups Water and 1-2 teaspoons Asian Chicken Bouillon Powder); 1 small piece Ginger *grated; 200 g Enoki; 8 Dry Black Fungus; 1 tablespoon Soy Sauce; Salt & White Pepper; 1 tablespoon Potato Starch Flour *mixed with 2 tablespoons Water; 2-3 Eggs *lightly whisked; 1 Spring Onions *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

On a wet and cold day, everyone would appreciate hot soup. Today I wanted an Asian flavoured egg soup. The very ordinary chicken stock can instantly turn into Asian flavour when fresh Ginger and Spring Onion are added. I used Enoki and Black Fungus, but naturally you can use any vegetables.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

4 cupsChicken Stock (*OR 4 cups Water and 1-2 teaspoons Asian Chicken Bouillon Powder)
1small piece Ginger *grated
200 gEnoki
8Dry Black Fungus
1 tablespoonSoy Sauce
Salt & White Pepper
1 tablespoonPotato Starch Flour *mixed with 2 tablespoons Water
2-3Eggs *lightly whisked
1Spring Onions *finely chopped

Saved

Steps

1

Soak Dry Black Fungus in cold/warm water until soft. Wash well and drain, then slice thinly.
2

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

Heat Chicken Stock in a saucepan over high heat. Add Ginger, Black Fungus and Enoki, and cook for a few minutes. Season with Soy Sauce, Salt and White Pepper.
4

Mix Potato Starch and Water in a small bowl, add to the hot soup and stir to thicken the soup.
5

Add the lightly whisked Egg slowly in a circular motion into the boiling soup, gently stirring. Add finely chopped Spring Onion as well. When the egg is cooked, remove from heat.