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.