Egg-Drop Soup with Wild Mushrooms and Three-Cornered Leek
A wild twist on the Chinese classic, egg-drop soup. Its name, dan hua tang, translates literally as ‘egg blossom soup’, in reference to the way the egg scrambles in silky swirls in the hot broth. Our version is enriched with tasty dried mushrooms and garlicky three-cornered leeks. It’s important to use a good, flavoursome stock (non-vegetarians could use chicken stock). Serve in small bowlfuls as part of a Chinese meal, or in larger portions as a nourishing snack.
- 10g dried mushrooms
- 6 leaves of three-cornered leek or few-flowered garlic
- 3 slices root ginger, each about the thickness of a pound coin
- 2 star anise
- 2 tablespoons rice wine or dry sherry
- 750ml flavoursome vegetable stock
- 1 tablespoon soy sauce, or to taste
- 2 teaspoons rice vinegar or white wine vinegar, or to taste
- 2 eggs
- A few drops of sesame oil
- Put the dried mushrooms in a small bowl and pour over enough boiling water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft. Lift the mushrooms out of the soaking water and slice them very finely. Pour the soaking water into a medium sized pan, pouring slowly so as not to disturb any sediment. Discard the last few gritty tablespoons of soaking water.
- Roughly chop two leaves of three-cornered leek and add them to the pan of mushroom soaking water with the star anise, ginger, rice wine or sherry and the stock. Set the pan over a medium heat and bring to the boil. Simmer for three minutes, then cover the pan and simmer gently for 15 minutes.
- After 15 minutes, strain the stock through a seive and return the broth to the pan. Add the soy sauce and rice vinegar, and bring it up to the boil again.
- Crack the eggs into a small jug and beat them lightly. Using a whisk or chopsticks, swirl the simmering broth slowly in a circular motion and pour in the beaten egg in a steady stream. The egg will scramble in delicate stands.
- Finely slice the remaining three-cornered leeks and add them to the soup, with a few drops of sesame oil. Taste for seasoning (you may wish to add more soy sauce or rice vinegar) and serve hot.
Recipe and photos by Otherwise for Wild Food UK