Today I added Black Fungus to my ‘Simple Egg Soup’ and seasoned it with Oyster Sauce instead of Soy Sauce. This soup was so comforting and I enjoyed the crunchy Black Fungus. It’s getting cold in Melbourne where I live. This is a perfect soup to enjoy with freshly cooked Rice.


2 Servings


5g Fried Black Fungus
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1/2 teaspoon Sesame Oil
1 tablespoon Oyster Sauce *OR Soy Sauce, 1 tablespoon is 15ml
Salt & White Pepper
1 tablespoon Potato Starch OR Corn Starch *mixed with 1 tablespoon Water
1 Egg *whisked
Finely chopped Spring Onion

  1. Soak Dried Black Fungus in water in a small bowl until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.
  2. Place Chicken Stock, Sesame Oil, Oyster Sauce (OR Soy Sauce) and Black Fungus in a saucepan, and bring to the boil. Simmer for a few minutes, and add Salt & White Pepper to taste. *Note: The amount of Salt depends on the saltiness of the Stock.
  3. Add Potato Starch mixture to the boiling soup as you stir. Once the soup is thickened, add whisked Egg slowly in a circular motion into the soup, but do not stir straight away. When the Egg is softly set, gently stir.
  4. Add some finely chopped Spring Onion and enjoy.