I’ve been struck down with a cold and decided to order this sweet little number yesterday at Enlightened Cuisine, a vegetarian restaurant in South Melbourne. Upon eating this, my nose has cleared up and I felt so, so comforted that I needed to try and replicate this last night for today’s bento.

After researching the net, I settled on this recipe but adapted it of course, to suit my taste!

This is generally made with pork or tofu, but had neither and added some vegetarian hot dogs very thinly sliced to the dish. This will certainly clear the nose, throat, chest and your mind! Worthwhile trying this very low calorie dish.

Serves:

• 6-8

Ingredients:

• 2.5 tbs garlic minced
• 1.5 tbs ginger minced
• 2 tbs chilli minced (to your taste)
• 1.5 pieces massel chicken style vegetable stock
• 250 grams oriental mushrooms sliced thin
• 2 tbs dry sherry
• 1 tbs soy sauce
• 1 tbs rice wine vinegar
• 2 tbs corn flour
• (optional) pinch salt
• 4 shallots (green/spring onions) sliced
• 1 tbs sesame oil
• (optional) 2 sanitarium vegetarian hot dogs, sliced very thinly
• 1 egg slightly beaten
• 4-5 cups water

Instructions:

1. Mix sherry, vinegar, soy sauce and corn flour until mixture is smooth. Place aside.
2. Add garlic, ginger and mushrooms in pot and stir until cooked. Make sure it does not burn or brown.
3. Add the water, place on high till boiling.
4. Simmer for 10 mins, adding the chilli (to taste), hot dogs and salt.
5. Add the sherry concoction and simmer for five mins.
6. Slowly stir the beaten egg in and add the finely chopped spring onions.
7. Add a little sesame oil into the pot, stirring and serve.