Name Chinese mushroom soup


5.0/5 rating (2 votes)

* 6 dried Chinese mushrooms, or 125 g (4 oz) fresh large open mushrooms (field mushrooms, if available)
* 2 teaspoons cornflour
* 1 tablespoon cold water
* 3 egg whites
* 2 teaspoons salt
* 600 ml (1 pint) chicken or vegetable stock
* freshly ground black pepper
* finely chopped spring onion, to garnish

1. Soak the dried mushrooms in warm water for 20-30 minutes, then squeeze dry, discard the hard stalks and slice thinly. If using fresh mushrooms, rinse and slice them.
2. Mix the cornflour with the water. Comb the egg whites with your fingers to loosen them (do not use a whisk as too much air will make them frothy) and add a pinch of the salt.
3. Bring the stock to the boil in a saucepan and add the mushrooms. Simmer for 5 minutes, then add the cornflour, stirring constantly, until slightly thickened.
4. Add the remaining salt and pour the egg white very slowly into the soup, stirring all the time. Adjust seasoning if necessary. Garnish with the spring onion and serve hot.

Serves: 4

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