Bamboo Sun Egg and Yam Soup

Name: Bamboo Sun Egg and Yam Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Iron Bar Yam; 300g Clear chicken soup; 2 pcs Bamboo fungus egg; Some salt; a little ginger; Some chopped green onion; a little Water starch

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

One side of the yam is cut into pieces and stewed in soup. It's really the first time I've seen anyone who made the soup so much. Can't help but want to try it and add side dishes according to the convenience at hand. Bamboo fungus eggs, a specialty of Shu, are said to have high nutritional value, and there are few left, so let's use two to cook this yam soup. There happens to be a pot of clear chicken soup, with it, it is much more delicious than clear water.
I thought that the cooked yam soup should be pure and white, but I did not expect that the bamboo fungus egg would fade and the soup would be dyed a light sauce color. But the deliciousness is far beyond expectation. . . . .

Ingredients

Bamboo Sun Egg and Yam Soup

1. Ingredients: 150 grams of iron rod yam, 2 bamboo fungus eggs, 300 grams of clear chicken soup, appropriate amount of salt, appropriate amount of green onion, a little minced ginger, and a little water starch

2. The bamboo fungus eggs are soaked in clean water in advance until the hair rises.

3. Cut into small pieces.

4. Wash the yam and peel it off,

5. Smashed.

6. Pour the clear chicken broth into the pot, set it on the fire, add a little ginger and boil.

7. Pour in yam and bamboo fungus eggs, cook over medium heat until cooked through.

8. While stirring, pour in the water starch and mix well.

9. Add a pinch of salt and stir well.

10. Add the chopped green onion, stir well, and turn off the heat.

11. Served, sprinkle chopped green onion on the surface.

Tips:
Bamboo fungus eggs can be replaced with shiitake mushrooms or other fungi.
Water starch can also be omitted.
Seasoning can be adjusted and changed according to your own preferences.