900ml/11⁄2pt chicken stock
1 tablespoon light soy sauce
2 tablespoons dry sherry
pinch of ground ginger
25g/1oz frozen peas
1⁄2 red pepper, seeded and diced
1 egg, beaten
Ways of Working
Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.
Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.
Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.
Serves 4
