Egg Drop Soup
1/2 oz dried chinese straw mushroom
1 bunch of coriander
1 spring onion
2 tsp oil
2 cups chicken stock
2 cups water
1 tsp light soy sauce
1/2 tbsp cooked vegetable oil
Wash and clean dried straw mushrooms of mud and cut into halves.
Place the eggs in a bowl and beat to mix
Remove root from coriander and wash in clean water to remove sand.
Cut into sections.
Remove ends from the spring onion and chop.
Wash and clean wok.
Heat wok over flame.
Add 2 tsps of oil.
Add the chicken stock and water
Add the dried straw mushrooms.
Bring to a rolling boil.
Add the light soy sauce, coriander and spring onion.
Season soup to taste.
Remove the wok from flame while still boiling.
Slowly pour in the egg mixture, stirring continuously to prevent the eggs from lumping together.
Put 2 tsps cooked oil at the bottom of a serving soup tureen.
Pour soup into the soup tureen.