Wan Yee (雲耳)Soup

Time and again when I run out of soup to cook, I would rummage through the pantry cabinet for ingredients to make some kind of soup. There is always some dried stuff like the black cloud-ears fungus wan yee (雲耳) which is crispy, yet absorbs soup flavors beautifully.

Actually, the hubby loves to drink this kind of Hokkien soup which is never in my Cantonese cooking vocabulary. Of course, I would try to make it palatable to my taste buds as well!

Wan Yee Soup



1/2 bowl dried wan yee
3 pieces seafood tofu, cut to smaller pieces
1 thumb-size ginger, smashed
1 stalk spring onion, sliced thinly
1/2 tsp dried shrimp
1 egg
salt, sesame oil, pepper
2 liter water

1. Soak wan yee for 1/2 hour and cut into smaller pieces.
2. Boil water with ginger in the pot.
3. Add in dried shrimp and wan yee and cover to boil.
4. Add in the tofu.
5. Break the egg into the soup.
6. Add spring onions, salt, sesame oil and pepper to taste.
7. Serve hot with rice.