This egg drop soup recipe features black fungus, a typical chinese dried good.
Black fungus is also known as wood ear fungus. When re-hydrated, it expands.
The spiciness of the soup comes from the ground pepper and the tartness comes from the rice vinegar. Apple cidar vinegar is okay too. As long as it is natural.
Ingredients2 eggs
50g soft tofu
50g black fungus, already soaked and rehydrated
2 tbsp ground pepper
2 tbsp rice vinegar
1 tbsp soy sauce
Dash of sesame seed oil and salt
1 tbsp chopped spring onion
2 tbsp cornstarch mixture
1 tbsp cooking oil
700ml soup stock
Directions
- Beat the egg in a bowl
- Cut the black fungus and soft tofu into thin strips
- Heat the cooking oil in a wok, add the spring onion and fry for 30 seconds. Add the soup stock and bring to a boil
- Add the tofu and black fungus
- Bring the soup back to a boil
- Add soy sauce or salt to taste
- Add the cornstarch mixture to thicken the soup
- Remove from heat and do the egg drop into the soup
- Place the rice vinegar and pepper into the serving bowl, pour the soup in and mix
- Add the sesame seed oil and serve
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