Total Time
Prep 10 mins
Cook 20 mins

Ingredients Nutrition


  1. Soak black mushrooms until soft.
  2. Remove the stalks and wash.
  3. Cut the bamboo shoot and vegetables into small dices.
  4. Also cut the chicken and shrimps into small dices and mix 1 tsp of cornflour well.
  5. Use the remaining cornflour to make corn-starch solution.
  6. Heat chicken stock in a wok.
  7. Scald the chicken and shrimps till cooked.
  8. Bring the stock to a boil and add the vegetables, bamboo shoot and mushrooms (in the order written in ingredients).
  9. When this comes to boil, add seasoning and stir in corn starch stirring continuously.
  10. Bring to boil and add the coriander leaves and the beaten eggs stirring continuously.
  11. When the eggs float on top remove from flame.
Most Helpful

5 5

We love soups and I used to make soups everyday when my DH's late Grandpa lived with us for around 2 years. SO I have made this soup and with great success. MY recipe is more or less the same but I add spinach (i love it) and and cabbage and not the bamboo shoots. (will try it now) I even have used bean sprouts. Keep changing the combination of vegetables depending on what's available. Garnish with burnt (browned in oil and patted dry) garlic and chopped cilantro for a change.