Lotus Seed, White Fungus Squash Soup

Ingredients

1 medium size Japanese squash

1 cup dried lotus seed

1 cup white fungus

3 egg

3 cups chicken stock

Instructions

1. Prepare squash.
2. Soak lotus seed and white fungus separately.
3. Take the green stem out from lotus seed.
4. When white fungus expand, thoroughly clean and use scissor to get rid of the hard area.
5. Boil a small pot of water, put white fungus and lotus seed and boil for 20 minutes. Drain and set aside.
6. In a big pot of pureed squash, add boiled white fungus and lotus seed and cook for 15 minutes until lotus seed soften.
7. In a separate bowl, whisk 3 eggs and pour into the big pot, stirring quickly until evenly distribute like an egg drop soup texture to prevent egg clumping together.
8. Serve soup hot. Enjoy!

Preparation of squash

1. Thoroughly wash squash and steam squash until soften, set aside to cool down.
2. Once cool down, cut the squash in ½ to discard all the seeds by scooping out with a spoon.
3. You may want to leave the skin (the pureed will look greenish brown colour), if you like it orange colour, then peel the skin before put in blender to puree.
4. Add 2 cups of chicken stock to the blender along with de-skinned squash to pureed until smooth texture.
5. Pour pureed squash into a big pot and add the rest of chicken stock, you may want to add water if you prefer your soup more runny.