Author: Wayne Chang
About: I LOVE FOOD!And all things that goes with it. Always wanted to be a chef but now I am a chef to my family and friends. Just love trying new and crazy food combinations.
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4
Easy
10 minutes, plus 30 minutes’ or overnight soaking time
15 minutes
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.
Production: Amy Ebedes-Murray
Videographer: Barry de Villiers
Photographer: Jan Ras