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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.
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:
- 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.
- Prepare enoki mushrooms. Clean the enoki and cut them to 2 cm sections. Separate out the bunched bottom to smaller bunches using your fingers.
- 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).
- 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.
- 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):
- 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.
- 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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One of my favourite soups! I simply love the texture of enoki mushrooms.
You need to make 2 pots of this soup so that we won’t fight over a pot of healthy delicious soup! Yum!