Enoki, Tofu & Egg Soup

1000 ml Chicken Stock OR Stock of your choice

2 tablespoons Oyster Sauce

1/2-1 teaspoon Sesame Oil *optional for flavour

Salt & White Pepper

200 g Enoki Mushrooms

300 g Silken Tofu *cut into small pieces

2 tablespoons Potato Starch OR Corn Starch *mixed with 2-3 tablespoons Water

2 Eggs *whisked

1 Spring Onion *finely chopped

Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 3 to 4cm in length.

Heat Chicken Stock and Enoki in a pot, and bring to the boil. Season with Oyster Sauce, Sesame Oil (*optional) and Salt & White Pepper to suit your taste.

Add Silken Tofu and bring back to the boil. Add Potato Starch mixture and stir. When soup is thickened, gradually add Egg, and stir until Egg is softly cooked. Finally add Spring Onion.

*Note: A small amount of grated Ginger is a good addition. You can use Soy Sauce instead of Oyster Sauce.