Serves two
Ingredients
- 10 pieces of Sunny Seafood mixed dimsum dumplings
- 100g bamboo strips
- 4 pieces of dried shitake mushrooms
- 40g ginger julienned
- 6 snow peas sliced
- 8-10 small broccoli florets cut up small
- 1 teasp of sugar
- 3 tblsp light soy sauce
- 2 tblsp red vinegar
- ½ tblsp chilli oil
- 2 spring onions sliced
- 1 long red chilli
- ¼ bunch of coriander
- 2 eggs
- 20g of silken tofu
- 5 cups of chicken stock
- 2 tblsp corn flour (mixed with 3 tblsp of water to thicken)
Method
- Soak the shitake mushrooms in warm water.
- Place the chicken stock in a large pot or wok.
- Add the ginger, sauces, chilli oil, sugar, sliced soaked shitake mushrooms, tofu, broccoli and dumplings.
- Simmer for 2-3 minutes and then add the snow peas.
- Beat the egg and add in to the soup and then thicken with cornflour mix.
- Garnish with sliced spring onions, finely sliced chilli and chopped coriander.
