[Sichuan] Bamboo Fungus, Egg, and Chinese Yam Soup

Name: [Sichuan] Bamboo Fungus, Egg, and Chinese Yam Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 150 g Iron Stick Yam; 2 piece Bamboo Fungus Egg; 300 g Clear chicken soup; to taste Salt; to taste chopped green onions; a pinch Minced ginger; a pinch starch slurry

An elegant Sichuan thickened soup of soaked bamboo fungus eggs and mashed Chinese yam simmered in clear chicken broth with ginger, delivering a smooth, subtly earthy, gently sweet flavor.

30 minNewEasy Soups Boil Savory

Instructions

1
Ingredients: 150 grams of iron rod yam, 2 bamboo fungus eggs, 300 grams of clear chicken soup, an appropriate amount of salt, an appropriate amount of chopped green onions, a little minced ginger, a little cornstarch slurry
2
Soak the bamboo fungus eggs in clean water in advance until they swell.
3
Cut into small pieces.
4
Wash the Chinese yam and peel it.
5
Smash.
6
Pour the clear chicken soup into a pot, place it on the stove, add a little minced ginger, and bring it to a boil.
7
Pour in the Chinese yam and bamboo fungus eggs, and cook over medium heat until fully cooked.
8
While stirring, gradually pour in the water-starch mixture and stir evenly.
9
Add a little salt and stir evenly.
10
Add chopped green onions, stir evenly, and turn off the heat.
11
Serve and sprinkle chopped green onions on the surface.