It looks yummy, doesn’t it? It is yummy! To cook this dish, you need 1/4 of large Wombok and it is about 500g. It looks a lot but the volume will be significantly reduced when cooked. You can enjoy this dish as a soup, but I recommend to pour it over freshly cooked Rice, warmed Tofu, OR Udon Noodles, etc.

Makes

4 Servings

Ingredients

1/4 Wombok *about 500g
10g Dried Black Fungus
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Sesame Oil
1 small piece Ginger *grated
2 tablespoons Sake (Rice Wine)
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1/4 teaspoon White Pepper
2 tablespoons Potato Starch *mixed with 2 tablespoons Water
Salt *only if required
Finely chopped Spring Onion
Ground Black Pepper OR Ground Chilli

Method
  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. Cut Wombok into about 2cm wide pieces.
  3. Place hard white parts of Wombok and Black Fungus in a large saucepan OR pot. Add Chicken Stock, Sesame Oil, grated Ginger, Sake (Rice Wine), Soy Sauce, Oyster Sauce and White Pepper. Cover with a lid and bring to the boil over medium heat, occasionally stirring.
  4. When white parts of Wombok are softened, add soft parts of Wombok, cover with a lid, and cook until soft parts are softly cooked.
  5. Mix Potato Starch and Water, and gradually add it to the soup, stirring continuously. When the soup is thickened, it is done. Taste it, and add some Salt if required. I didn’t add Salt at all.
  6. Add finely chopped Spring Onion, sprinkle with ground Black Pepper OR Chilli if you like, and serve with Rice, warmed Tofu, OR Udon Noodles, etc.