Enoki, Tofu & Egg Soup

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.

Heat Chicken Stock and Enoki in a pot, and bring to the boil. Season with Oyster Sauce, Sesame Oil (*optional) and Salt & White Pepper to suit your taste.

Add Silken Tofu and bring back to the boil. Add Potato Starch mixture and stir. When soup is thickened, gradually add Egg, and stir until Egg is softly cooked. Finally add Spring Onion.

*Note: A small amount of grated Ginger is a good addition. You can use Soy Sauce instead of Oyster Sauce.