Crab and shii-take mushroom soup

 

- Soak the mushrooms in the boiling water for 15 minutes, then drain. Slice the mushrooms and discard any stalks.

- Heat the oil in a large saucepan and stir-fry three spring onions, some peeled and grated root ginger, crabmeat and mushrooms in it for 1 minute. Pour the stock, soy sauce and sherry and bring to the boil. Simmer for 15 minutes.

- Add the peas and season with salt and some pepper. Simmer for 3 minutes.

- Blend the cornflour with 3 tablespoons of cold water and stir it into the soup. Bring to the boil, stirring, then cook for 1 minute until the soup thickens.

- Take the pan off the heat and slowly pour the eggs into the soup. Mix in the sesame oil and pour the soup into heated bowls. Sprinkle with the reserved spring onions.