Enoki and Fluffy Egg Chinese Soup with Sesame Garlic Dressing
Warm and comforting Chinese-style soup with fluffy egg, enoki mushrooms, lettuce, and imitation crab in a savory sesame garlic broth.
Ingredients (Serves 2)
- 2 lettuce leaves, torn (58g)
- 1/2 pack enoki mushrooms, trimmed and halved (43g)
- 80g imitation crab sticks, halved and shredded
- 1 egg (M size, 51g)
- Salt and pepper, to taste
- 2 teaspoons potato starch (or cornstarch)
- 400ml water + 1 teaspoon water (for slurry)
- 3 tablespoons Kewpie Sesame Oil & Garlic Dressing, divided
Instructions
- Soak lettuce in cold water, drain, and tear into pieces. Trim the enoki mushrooms and cut in half. Shred the crab sticks.
- In a bowl, beat the egg and season with salt and pepper.
- In a saucepan, bring 400ml of water to a boil. Add lettuce, mushrooms, and crab sticks. Simmer gently while skimming foam.
- Add 2 tablespoons of the sesame garlic dressing. Dissolve the starch in 1 teaspoon of water and add to thicken the soup.
- Slowly pour in the beaten egg while stirring gently. Turn off the heat and stir in the remaining 1 tablespoon of dressing. Serve hot.
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