Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ginger, egg & enoki soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Ginger, Egg & Enoki Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Ginger, Egg & Enoki Soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have ginger, egg & enoki soup using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ginger, Egg & Enoki Soup:
- Prepare 4 cups Chicken Stock (*OR 4 cups Water and 1-2 teaspoons Asian Chicken Bouillon Powder)
- Get 1 small piece Ginger *grated
- Take 200 g Enoki
- Prepare 8 Dry Black Fungus
- Make ready 1 tablespoon Soy Sauce
- Make ready Salt & White Pepper
- Get 1 tablespoon Potato Starch Flour *mixed with 2 tablespoons Water
- Make ready 2-3 Eggs *lightly whisked
- Make ready 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 this up with this exceptional food ginger, egg & enoki soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
