INGREDIENTS

Char Siu (thinly sliced into strips)

200g

Small Dried Prawns (rehydrated)

1/4 Cup

Dried Lily Flowers (rehydrated)

Dried Shiitake Mushrooms (rehydrated)

Dried Black Fungus (rehydrated)

1/8 cup

Bamboo Shoot Slice

1/2 cup

Five Spice Hard Tofu (sliced into thin strips)

1 cup

Chicken Stock

6 cups (1.5l)

Egg

*For the Seasonings*

Dried Chilli Flakes

1tsp

Sugar

1/4tsp

Salt

1/2tsp

Ground White Pepper

2-3tsp

Soy Sauce

1Tbsp

Dark Soy Sauce

2tsp

Sesame Oil

1tsp

White Vinegar

1/3 cup

*For the Slurry*

Cornstarch

1/3 cup

Water

1/3 cup

*To Garnish*

Spring Onions (sliced)

Coriander (finely chopped)

1/4 cup

Bring the stock to the boil in a medium-large pot.
In a small bowl, add all the 'Seasonings' ingredients together and mix to dissolve the sugar and salt.
Rinse the dehydrated ingredients and squeeze out any excess water. Now slice them into thin strips. We cut the ends off the lily flowers and slice them vertically down the centre.
Crack the egg into a small bowl and lightly whisk. Set aside.
When the stock comes to the boil, add in char siu and rehydrated small prawns.
Let the stock return to the boil.
Add the seasoning sauce mix. Stir to combine.
Add the lily flowers, shitake mushrooms, black fungus mushrooms and bamboo shoots.
Bring the soup back to the boil.
Add five spice tofu, firm tofu and vinegar. Stir and bring back to the boil.
Taste and adjust seasoning as needed.
Mix the cornflour slurry in a small bowl. When the soup is boiling, swirl your ladle around inside the pot and slowly drizzle in the slurry.
Bring the soup back to the boil. Once again, swirl your ladle around inside the pot and slowly drizzle in the beaten egg.
Turn off the heat. Ladle soup into serving bowls and garnish.