Egg Drop Soup

• 4 litre chicken stock
• 4 eggs
• 2 spring onions
• 150g shiitake mushrooms
• 50g baby corn
• 1 small can sweet corn
• 3 tablespoons cornflour paste
• 1/2 teaspoon sesame oil
• 3/4 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon white pepper
• 1 tablespoon of black vinegar

1. Slice the spring onions into small rings, and set aside to use a garnish later.

2. Chop up all the mushrooms thinly

3. Bring the chicken stock to a simmer in a medium saucepan. Stir in the sesame oil, salt, sugar, and white pepper.

4. Heat 1 tablespoon of vegetable or garlic oil in a wok over a high heat until smoking-hot. Add the mushrooms and cook them with a ladle of stock.

5. Once cooked, add most of the mushrooms to the stock, leaving a few in the pan to cook further.

6. Leave the left over mushrooms to char slightly and then set aside to use as a garnish later.

7. Whisk the eggs and season with salt, pepper and sesame oil. Set aside.

8. Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.

9. Serve and garnish with spring onions, mushrooms and black vinegar.

**Enjoy! **