Ingredients
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½ tsp freshly grated Ginger
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1 tbsp of Corn Flour
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3 Egg
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1 l (4 cups) of Vegetable Broth
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1 tbsp of Soy Sauce
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¼ tsp of White Pepper
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3 mild Onion
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¾ cup (190 ml) of Enoki Mushrooms
Directions
This is a simple yet really tasty Chinese dish that’s very quick and simple to make in less than 30 minutes. Popular all over China and in Chinese restaurants the world over, this is my quick and equally tasty version. Enjoy!
Steps
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1
Done
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Make cornflour paste by using ½ cup of the stock and mixing it with the cornflour until fully dissolved with no lumps. |
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2
Done
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Now, put the remaining stock, soy sauce, ginger, onions (optional), mushrooms and white pepper in saucepan and bring to boil. |
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3
Done
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Now add the cornflour and stock mixture and stir in well until fully combined. Reduce heat to a simmer. |
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4
Done
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Meanwhile, slowly stir in the beaten eggs to the soup. The egg will expand into strips. Finally, switch off the heat and dress with a few more chopped green onions, then serve immediately. |
