Egg Flower Soup

Wooden ears, also known as cloud ears or tree cars, are dried black fungi which should be soaked in warm water before use. When fully soaked, they became gelatinous and crinkly, and have a crunchy texture.

4-5 wooden ears (Chinese black fungi)
(optional)
2 tablespoons soy sauce
2 teaspoons cornflour
175 g/6 oz pork fillet, shredded
900 ml/11/2 pints stock
1 teaspoon salt
2 eggs
2 spring onions, chopped
I tablespoon chopped coriander

Soak the wooden ears in warns water (if using) for 20 minutes. Rinse and drain well, then chop roughly.

Blench the soy sauce and cornflour together. Add the pork and toss until evenly coated. Bring the stock to the boil, add the salt, pork and wooden ears (if using) and cook for 5 minutes.

Beat the eggs until frothy and pour into the boiling stock, stirring constantly. Remove from the heat, add the spring onions and coriander and serve immediately.

SERVES 4 to 6