Ingredients

Method

• 5 g dried wood-ear mushrooms
• 1 litre chicken stock
• 100 g pork neck, cut into strips
• 1 large carrot, peeled and sliced julienne
• 50 g bamboo shoots, sliced julienne
• 6 shiitake mushrooms, sliced julienne
• 5 T cornflour
• 6 T water
• 1 large free-range egg
• 1 cube silken tofu, cubed
• 3 T rice vinegar
• 1 T soy sauce
• 2 t white pepper
• ½ t sesame oil
• coriander, to garnish
• spring onions, chopped, to garnish

Method

Ingredients

1. Soak the wood ear mushrooms in cold water for 1 hour, but preferably overnight.

2. Heat the chicken stock in a large saucepan, then add the pork and simmer for 2–3 minutes.

3. Add the wood-ear mushrooms, carrot, bamboo shoots and shiitake mushrooms and simmer for a further 2–3 minutes.

4. Mix the cornflour and water, then gently drizzle into the soup.

5. Reduce the heat to low and, once the soup has thickened, crack the egg into a bowl and whisk with a little water. Drizzle it into the soup, forming ribbons.

6. Add the tofu, rice vinegar, soy sauce, white pepper and sesame oil. Give it a final mix and garnish with coriander and spring onions.

Find more soup recipes here

Production: Amy Ebedes-Murray
Videographer: Barry de Villiers
Photographer: Jan Ras