Egg & Enoki Soup

Name: Egg & Enoki Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 cups Chicken Stock *OR Dashi Stock; 200-300 g Enoki; 1 teaspoon grated Ginger; Salt & White Pepper; 1-2 teaspoons Soy Sauce *optional; 2-3 Eggs *lightly whisked; 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water; 1-2 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

Egg Soup is everyone’s favourite. When you add whisked Egg into hot soup, Egg is instantly cooked and comes up to the surface. However, if the soup is slightly thickened with a small amount of Starch, the Egg floats in the soup evenly. In Japan, this type of Clear Soup with Egg is called ‘Kakitama-jiru’.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4 cupsChicken Stock *OR Dashi Stock
200-300 gEnoki
1 teaspoongrated Ginger
Salt & White Pepper
1-2 teaspoonsSoy Sauce *optional
2-3Eggs *lightly whisked
1 tablespoonPotato Starch Flour *mixed with 1 tablespoon Water
1-2Spring Onion *finely chopped

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Steps

1

Cut off the bottom of Enoki and cut 2 to 3cm in length.
2

Heat Chicken Stock (OR Dashi Stock) in a large saucepan or pot. Add grated fresh Ginger and Enoki, and season with Salt & White Pepper. Add Soy Sauce for an extra flavour if you like.
3

Place Potato Starch Flour and Water in a small bowl and mix well. Then add to the hot soup and stir to thicken the soup.
4

Add lightly whisked Eggs slowly in a circular motion into the hot soup, gently stirring. Don’t drop the Eggs all at once. When Eggs are cooked, remove from the heat.
5

Add finely chopped Spring Onions and enjoy.