Chinese-Style Vegetable and Egg Soup

Ingredients

• 2 large Swiss chard leaves, approximately 80 g, chopped
• 80 g carrot, cut into thin strips
• 1/2 medium onion, approximately 75 g, sliced
• 2 garlic cloves, thinly sliced
• 100 g mushrooms, such as shiitake or chestnut mushrooms, sliced
• 2 cm fresh ginger, approximately 10 g, cut into thin strips
• 1 large egg
• 2 teaspoons neutral cooking oil, 10 ml, divided
• 1 teaspoon toasted sesame oil, 5 ml
• 1 teaspoon fish dashi powder, approximately 5 g
• 500 ml water
• 1/4 teaspoon fine salt, plus more only if needed
• 1/8 teaspoon ground black pepper, plus more to taste
• 1 teaspoon cornstarch, approximately 3 g
• 1 tablespoon cold water, for the cornstarch slurry

Method

1. Prepare all the vegetables before beginning: chop the Swiss chard, cut the carrot and ginger into thin strips, slice the onion, garlic and mushrooms.
2. Crack the egg into a small bowl and beat it lightly.
3. Heat 1 teaspoon neutral oil in a small frying pan over low heat.
4. Add the egg and stir gently until softly scrambled but still slightly moist. Remove it from the heat and set aside.
5. Heat the remaining teaspoon of neutral oil in a medium saucepan over medium heat.
6. Add the ginger, onion and garlic and cook for approximately 1 1/2 minutes, stirring constantly.
7. Add the carrot and cook for another 1 1/2 minutes.
8. Add the mushrooms and Swiss chard and cook for a further 1 1/2 minutes.
9. Season with the black pepper and half of the measured salt. Stir in the toasted sesame oil.
10. Add the fish dashi powder and 500 ml water. Stir and bring the soup to a boil.
11. Reduce to medium heat and simmer for 2 1/2 to 3 minutes.
12. Mix the cornstarch with 1 tablespoon cold water until smooth.
13. Pour the slurry slowly into the simmering soup while stirring. Add only enough to give the broth a very light thickness.
14. Add the softly scrambled egg and stir gently to distribute it.
15. Taste the broth and add the remaining salt only if required. Serve immediately.