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Enoki & Black Fungus Egg Drop Soup

Enoki & Black Fungus Egg Drop Soup Recipe

Cutting the enoki mushroom to short lengths make them easier to chew & digest. It also improves the aesthetics of the dish.

Use vegetable or mushroom stock in place of the chicken stock to make this soup meatless.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 10g dried black fungus
  • 100g enoki mushrooms cleaned
  • 350 ml rich (tetra-pak) chicken stock
  • 150 ml water
  • 2 slices ginger
  • cornstarch slurry dissolve 2 tbsp cornstarch in 2 tbsp water
  • 1 egg lightly beaten

Garnishing Suggestions

  • few drops of sesame oil to taste
  • white pepper powder to taste
  • chopped spring onions &/or coriander

Directions:

  1. Prepare dried black fungus by soaking them in a large bowl of water until reconstituted. Remove the ‘knot’ on the underside of each fungus by cutting it out with kitchen scissors. Cut the fungus to small pieces.
  2. Prepare enoki mushrooms. Clean the enoki and cut them to 2 cm sections. Separate out the bunched bottom to smaller bunches using your fingers.
  3. Make the soup. Add chicken stock and water to a pot. Add prepared fungus, enoki mushrooms and ginger slices. Simmer for 3 minutes, covered. Thicken with cornstarch slurry until the soup thickens to your liking (you don’t have to use all of the slurry).
  4. Make egg drop. Lower the heat to a bare simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands. Stop stirring once the egg strands are of the correct size you like; the more rounds you stir, the finer and more delicate the egg strands.
  5. To serve, ladle soup to serving bowls. Garnish with a few drops of sesame oil, white pepper powder and spring onions &/or coriander.

Cooking Note(s):

  1. You can substitute dried black fungus with about 75g fresh black fungus. You still need to remove the ‘knot’ on the underside of each fungus as described in step 1.
  2. This is the brand of chicken stock I used. Do adjust the soup to taste (in terms of water and seasonings such as salt or soy sauce if required) accordingly.
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2 comments on “Enoki & Black Fungus Egg Drop Soup”

  1. One of my favourite soups! I simply love the texture of enoki mushrooms.

  2. You need to make 2 pots of this soup so that we won’t fight over a pot of healthy delicious soup! Yum!

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