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Below are the ingridients that are required to prepare a perfect Enoki, Tofu & Egg Soup:
- Provide 1000 ml of Chicken Stock OR Stock of your choice.
- Use 2 tablespoons of Oyster Sauce.
- You need 1/2-1 teaspoon of Sesame Oil *optional for flavour.
- Take of Salt & White Pepper.
- Take 200 g of Enoki Mushrooms.
- Get 300 g of Silken Tofu *cut into small pieces.
- You need 2 tablespoons of Potato Starch OR Corn Starch *mixed with 2-3 tablespoons Water.
- Provide 2 of Eggs *whisked.
- Take 1 of Spring Onion *finely chopped.
Ready with the ingridients? Here are the procedures on cooking 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..
This dish also pairs well with sticky rice or tofu. You can serve it either as a side or as the main dish, and it is a great option for people who are vegan or vegetarian. Feel free to top with extra green onion for a stronger flavor. When fresh, the color should be white, and the stems should be firm. Let it cool down, then pour.
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