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We hope you got insight from reading it, now let’s go back to ginger, egg & enoki soup recipe. To cook ginger, egg & enoki soup you need 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Ginger, Egg & Enoki Soup:
- Get 4 cups Chicken Stock (*OR 4 cups Water and 1-2 teaspoons Asian Chicken Bouillon Powder)
- Take 1 small piece Ginger *grated
- Use 200 g Enoki
- Take 8 Dry Black Fungus
- Get 1 tablespoon Soy Sauce
- Get Salt & White Pepper
- Provide 1 tablespoon Potato Starch Flour *mixed with 2 tablespoons Water
- Get 2-3 Eggs *lightly whisked
- You need 1 Spring Onions *finely chopped
Instructions 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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