Enoki Mushroom and Egg Soup

Ingredients

• 0.5 packets Enoki mushrooms
• 1 piece Egg
• 115 g Ground chicken
• 1 morceau (2.5 cm) Fresh ginger
• 0.25 oignon Onion
• 1 piece Green onion
• 15 ml Toasted sesame oil
• 500 ml Chicken stock
• 1/4 tsp Fine salt (Diamond Crystal style)
• 0.6 ml Ground black pepper
• 2 tsp Potato starch or cornstarch
• 15 ml Water
• 1 tsp Soy sauce

Method

1. Prepare all the ingredients: thinly slice the onion, cut the enoki mushrooms into 2,5 cm sections, thinly slice the green onion, separating the white from the green, and grate the ginger.
2. Make the slurry in a small bowl. In another bowl, beat the egg with a fork.
3. Heat the sesame oil in a saucepan over medium heat. Add the onion and green onion whites and sauté until fragrant and slightly tender.
4. Add the ground chicken and grated ginger. Cook, stirring, until the chicken is no longer pink.
5. Season with salt and pepper, then pour in the chicken stock. Add the enoki mushrooms and soy sauce. Bring to a gentle simmer.
6. Stir the slurry, then drizzle it into the soup while stirring to thicken. Maintain a simmer. Pour the beaten egg in a thin spiral stream around the saucepan without stirring. Cook for 20 to 25 seconds.
7. Remove the saucepan from the heat. Stir in half of the green onion greens. Serve in soup bowls and garnish with the remaining green onion.

Nutrition

Per serving

Energy

232.5 kcal

Protein

19.73 g

Carbohydrate

12.41 g

Fat

11.96 g

Fibre

1.84 g

Calcium

7.71 mg

Iron

0.12 mg

Magnesium

5.76 mg