Champi’s Super Typhoon Soup

Ingredients

• 1 liter chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sesame oil
• 1 clove garlic, finely chopped
• 2 cm ginger, thinly sliced
• 2 spring onions, sliced
• 4 eggs
• 100 g bean sprouts
• 100 g shiitake mushrooms, sliced
• 100 g glass noodles
• 1 red chili, thinly sliced
• salt and pepper to taste

Method

1. Bring the chicken broth to a boil with soy sauce, rice wine, sesame oil, garlic, and ginger.
2. Add shiitake and glass noodles, simmer for 5 minutes.
3. Beat the eggs with a little salt. Fry thin omelets in a pan. Let cool and cut into thin strips.
4. Add bean sprouts and spring onion to the soup and heat briefly.
5. Ladle the soup into deep bowls.
6. Roll the omelet strips into spirals and place them as swirling ‘winds’ in the center of each bowl.
7. Place a halved boiled egg in the middle as the ‘eye’ of the storm.
8. Garnish with chili and extra spring onion.

Serving notes

• Serve piping hot for maximum comfort.
• Let guests swirl the ‘typhoon’ themselves in their soup.