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Prawn & Mushroom Soup
60g (2oz) dried rice stick noodles,
broken into pieces
1 ½ tablespoons groundnut
oil
125g (4oz) shitake or chestnut
mushrooms, sliced
1 clove garlic, finely
chopped
1 ½ teaspoons light soy sauce
940m1 ( 1 ½ pints / 3 ¾ cups) chicken
stock
1 teaspoon sesame
oil
salt and pepper to
taste
90g (3oz) peeled
prawns
1 bunch watercress,
chopped
1. Soak the noodles in warm water
for 10 minutes until softened, then drain
thoroughly.
2. Heat the oil in a pan, add the
mushrooms and garlic and fry briskly for 2 minutes, stirring
occasionally.
3. Add the soy sauce, stock, sesame oil
and seasoning. Bring to the boil and simmer gently for 2
minutes. Add the prawns and watercress and heat through.
Serves 4-6.
Egg
Flower Soup
This is one of the simplest and most basic
of Chinese soups. Add the egg carefully - simply trickle it
into the hot stock gradually from a fork, or chopsticks, and
it will set in strands which look like flowers.
8 spring onions ( green shallots) ,
thinly sliced
1 tea spoon sesame oil
I tablespoon light soy sauce
salt and pepper to
taste
1 egg, lightly
whisked
940m1 ( 1 ½ pints / 3 ¾ cups)
chicken stock
1. Divide the spring onions
(shallots) between 4 individual bowls and sprinkle with a few
drops of sesame oil.
2. Put the stock into a saucepan and
bring to the boil. Add the soy sauce and seasoning. Turn off
the heat, then trickle in the egg in a thin stream, trailing
it over the surface in a figure-of eight movement; do not
stir.
3. As soon as the egg sets - within
about 30 seconds – ladle the soup into the bowls and serve.
Serves 4.
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