Pigeon Egg and White Fungus Soup
A Korean-style soup featuring pigeon eggs and rehydrated white fungus as the main ingredients. The broth is clear and flavorful, with tender pigeon eggs.
Ingredients
Soaked white fungus (soak in warm water for about 2 hours, rinse to remove impurities, trim off the yellow roots, cut into small florets)
20g
Pigeon eggs (rinse the shells with cold water, crack into molds coated with chicken fat)
12
Pea shoots (pick and rinse clean)
5g
Clear chicken broth
1.5kg
Salt
7.5g
Sugar
5g
Cooked chicken fat (evenly coat a thin layer inside the molds)
25g
Sesame seeds (toasted)
10g
Instructions
1
Prepare the white fungus
Soak the white fungus in warm water for about 2 hours, rinse to remove impurities, trim off the yellow roots, and cut into small florets. Blanch and soak 2–3 times with boiling water, then drain once softened and replace with clear broth to soak.
2
Rinse the ingredients
Pick and rinse the pea shoots clean, and rinse the pigeon egg shells with cold water.
3
Steam the pigeon eggs
Wash the molds with water, then dry with a clean cloth. Evenly coat a thin layer of chicken fat inside each mold, then crack the pigeon eggs into the molds without breaking the yolks. Arrange two rinsed pea shoot leaves on top and steam for about 5 minutes. Remove, place in cool boiled water, take the steamed pigeon eggs out of the molds, and soak in cold water.
4
Assemble the soup
When serving, first heat the pigeon eggs through in the clear broth, then place the white fungus into a soup bowl, pour in the clear broth, and set the pigeon eggs in the center of the bowl.
5
Finish the soup
Sprinkle the toasted sesame seeds over the soup just before serving.
