BÄK TOY GUN

Ingredients

• 2 tablespoons syou (soy sauce) (Syou is the historical spelling of soy sauce — use any standard light soy sauce.)
• 0.5 pound (approximately 225g) white mushrooms (Choose firm, fresh white button or cremini mushrooms.)
• 12 whole (one dozen) water chestnuts (Fresh water chestnuts are ideal; tinned and drained work well as a substitute.)
• 0.25 pound (approximately 115g) bean sprouts (Mung bean sprouts are most common; rinse thoroughly before use.)
• 1 stalk celery (Use a single stalk including any leaves for extra flavour.)
• 2 whole small onions (Small yellow or white onions work best here.)
• 3 whole eggs (These will be beaten and drizzled into the hot soup to create egg-drop-style ribbons.)
• 1 small clove (a 'bit') garlic (Just a small amount — one small clove or half a standard clove.)

Instructions

1. 1Wipe the white mushrooms clean with a damp cloth and slice them thinly. Peel the water chestnuts and slice them into rounds about 3–4mm thick. Rinse the bean sprouts under cold water and drain them well. Slice the celery stalk thinly on the diagonal. Peel and finely slice both small onions. Peel and mince the small bit of garlic as finely as you can.
2. 2Pour approximately 1.2 litres (about 5 cups) of water into a medium saucepan and place it over medium heat. Add the sliced onions and the minced garlic to the cold water before it heats up. Bring everything to a gentle simmer — this should take around 8 minutes. You are building a simple base for the soup rather than frying the aromatics, which keeps the broth light and pale in colour as befits a soup of white vegetables.
3. 3Once the water is simmering, add the sliced mushrooms and sliced water chestnuts to the pot. Stir gently and continue to simmer over medium-low heat for about 8 minutes, or until the mushrooms have softened and the water chestnuts are just tender but still have a little bite to them.
4. 4Add the sliced celery and drained bean sprouts to the pot. Stir gently to combine. Simmer for a further 3–4 minutes. The bean sprouts should remain slightly crisp — do not overcook them or they will become limp and lose their texture.
5. 5Add the two tablespoonfuls of syou (soy sauce) to the simmering soup and stir well to distribute it evenly through the broth. Taste the soup — the soy sauce adds saltiness and a gentle savoury depth without overpowering the delicate vegetables. If you feel the broth is too pale or mild after adding the soy sauce, simply allow it to simmer for one more minute to meld the flavours.
6. 6Crack the three eggs into a small bowl and beat them well with a fork until the yolks and whites are fully combined. Make sure the soup is at a gentle simmer — not a rolling boil. Hold the bowl of beaten eggs above the pot and pour the egg mixture in a slow, thin, steady stream while simultaneously stirring the soup gently in a circular motion with a spoon or chopsticks. The egg will cook almost instantly into delicate ribbons and wisps as it hits the hot broth. This technique is known as egg-drop and gives the soup a silky, slightly thickened quality. Once all the egg is added, stir once more gently and remove the pot from the heat.
7. 7Ladle the hot soup into bowls and serve immediately. The soup is best enjoyed straight away while the egg ribbons are fresh, the bean sprouts still have a little crunch, and the broth is piping hot. Serve as a starter or a light meal.