Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, ginger, egg & enoki soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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To begin with this recipe, we have to prepare a few ingredients. You can cook ginger, egg & enoki soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ginger, Egg & Enoki Soup:
- Get 4 cups Chicken Stock (*OR 4 cups Water and 1-2 teaspoons Asian Chicken Bouillon Powder)
- Make ready 1 small piece Ginger *grated
- Get 200 g Enoki
- Make ready 8 Dry Black Fungus
- Get 1 tablespoon Soy Sauce
- Get Salt & White Pepper
- Prepare 1 tablespoon Potato Starch Flour *mixed with 2 tablespoons Water
- Get 2-3 Eggs *lightly whisked
- Prepare 1 Spring Onions *finely chopped
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Steps to make Ginger, Egg & Enoki Soup:
- Soak Dry Black Fungus in cold/warm water until soft. Wash well and drain, then slice thinly.
- Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm in length.
- 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.
- Mix Potato Starch and Water in a small bowl, add to the hot soup and stir to thicken the soup.
- 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.
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So that’s going to wrap it up for this special food ginger, egg & enoki soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
