Bamboo Fungus Pigeon Egg Soup
Fresh, crisp bamboo fungus is cooked together with tender pigeon eggs to make a light, delicious clear soup.
Ingredients
pigeon eggs (boiled and drained)
20
bamboo fungus (soaked until soft, cleaned of sand and silt, cut into 3 cm long sections, blanched in boiling water)
50 g
salt
10 g
MSG
6 g
ground black pepper
6 g
clear soup stock
to taste
Instructions
1
Prepare Ingredients
First rinse the bamboo fungus under cold water, then soak it in warm water until soft. Remove all sand and silt, slit each piece in half, trim off the pointed ends from both the head and tail, cut into 3 cm long sections, then blanch in boiling water.
2
Boil Pigeon Eggs
Place a wok over high heat and bring water to a rolling boil, then remove from heat. Add the pigeon eggs immediately, simmer over low heat until fully heated, then remove and drain.
3
Finish the Soup
In a separate pot, bring the clear soup stock to a boil. Stir in salt, ground black pepper, MSG, and the prepared bamboo fungus to adjust seasoning. Add the boiled pigeon eggs to the soup, then pour into serving bowls and serve.
