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Ingredient
Enoki, Tofu & Egg Soup
Introduce
Chef :
Hiroko ListonEnoki, Tofu & Egg Soup
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.
Ingredient
Food ration :
4 servings
2 tablespoons
Oyster Sauce
1/2-1 teaspoon
Sesame Oil *optional for flavour
200 g
Enoki Mushrooms
Cooking instructions
* Step 1
Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.
* Step 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.
* Step 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.
* Step 4
*Note: A small amount of grated Ginger is a good addition. You can use Soy Sauce instead of Oyster Sauce.
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