1 cup shiitake mushroom, sliced
1 cup canned straw mushroom, drained, rinsed and cut in halves
1 bunch enoki mushroom, roots removed
2/3 cup dried seaweed, soaked
2 tbsp green onion, chopped
1 slice ginger
1 egg, beaten
2 cups chicken broth
2 cups water
1/4 tsp salt
1 tsp sugar
1/8 tsp pepper
1/2 tsp sesame oil
- Heat wok with 2 tsp oil. Sauté ginger until fragrant. Drizzle some cooking wine. Add seasoned broth ingredients. Bring to a boil.
- Add mushrooms and seaweed. Bring to a boil again. Thicken soup with cornstarch solution.
- Stir in egg gradually. Garnish with green onion before serving.
Source: Hong Kong magazine