Bamboo Soup

My favourite remedy for cold wet autumn days or unhappy stomachs. A wonderfully aromatic, comforting and warming soup which makes a great light supper for guests during fall or wintertime. An asian version of a comforting chicken broth.

Ingredients

1 can Bamboo Shoots

150g Oyster Mushrooms

1 thick Carrot

1 small Chicken Filet

1 cube of Vegetable or Chicken Broth

2 Eggs

4 cm cube of Fresh Ginger

1/3 Leek

Roasted Sesame Oil

Soy Sauce

Serves 4

Slice the oyster mushrooms lengthwise and the carrots in thin small matchstick slices. If your bamboo shoots don’t come in matchstick slices, slice them a few times as well. Then slice the chicken in small thin slices too and put it all in a pan. Fill the pan with water and bring to a gentle boil. Crumble a cube of broth into it and add a small swig of soy sauce. Stir until the broth has dissolved and taste to see if it needs more soy sauce.

Once boiling lower the fire to a soft simmer. Simmer for 1 minute so that everything gets a chance to cook well. Then bring back to a boil. Whisk the two eggs in a small bowl and then pour into the boiling soup in a circular motion. Wait for a few seconds for the egg to set and then gently stir the soup. Grate the cube of fresh ginger into the soup. Depending on how much you are making you might want to add a little more. Taste it. Finish with a dash of roasted sesame oil and sprinkle with matchstick chopped slices of raw leek before serving.