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Ingredient
Black Fungus & Egg Soup
Introduce
Chef :
Hiroko ListonBlack Fungus & Egg Soup
Today I added Black Fungus to my ‘Simple Egg Soup’ and seasoned it with Oyster Sauce instead of Soy Sauce. This soup was so comforting and I enjoyed the crunchy Black Fungus. It’s getting cold in Melbourne where I live. This is a perfect soup to enjoy with freshly cooked Rice.
Ingredient
Food ration :
2 ServingsCooking time :
5 minutes plus soaking time
1/2 teaspoon
Sesame Oil
1 tablespoon
Oyster Sauce *OR Soy Sauce, 1 tablespoon is 15ml
Cooking instructions
* Step 1
Soak Dried Black Fungus in water in a small bowl until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.
* Step 2
Place Chicken Stock, Sesame Oil, Oyster Sauce (OR Soy Sauce) and Black Fungus in a saucepan, and bring to the boil. Simmer for a few minutes, and add Salt & White Pepper to taste. *Note: The amount of Salt depends on the saltiness of the Stock.
* Step 3
Add Potato Starch mixture to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion into the soup, but do not stir straight away. When the Egg is softly set, gently stir.
* Step 4
Add some finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
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