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- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 2
The popular Japanese shitake mushroom gives a meaty texture to Simon Rimmer’s exotic soup
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Ingredients
- 2 tsp vegetable oil
- 4 cm piece root Ginger, thinly shredded into matchsticks
- 200g fresh shiitake Mushrooms, sliced
- 50g Bamboo shoots, from a tin, drained, thinly sliced
- 3 Spring onions, roughly chopped
- 1 pinch dried crushed Chillies
- 1 tbsp light or dark Soy sauce
- 2 tbsp white wine vinegar
- 700ml vegetable stock
- 1 Egg, beaten
Method
1. Heat the oil in a saucepan, tip in the ginger and mushrooms and cook, stirring occasionally, until softened – about 3 minutes. Add the sliced bamboo shoots then cook for another minute. Stir in the spring onions and dried chillies, then the soy sauce, vinegar and stock. Simmer for 5 minutes.2. Whisk the beaten egg into the boiling soup with a wire whisk. It will set in strands almost straight away. Serve immediately.
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