Egg & Enoki Soup

Cut off the bottom of Enoki and cut 2 to 3cm in length.

Heat Chicken Stock (OR Dashi Stock) in a large saucepan or pot. Add grated fresh Ginger and Enoki, and season with Salt & White Pepper. Add Soy Sauce for an extra flavour if you like.

Place Potato Starch Flour and Water in a small bowl and mix well. Then add to the hot soup and stir to thicken the soup.

Add lightly whisked Eggs slowly in a circular motion into the hot soup, gently stirring. Don’t drop the Eggs all at once. When Eggs are cooked, remove from the heat.

Add finely chopped Spring Onions and enjoy.