8 thin slices of ginger
4 spring onions
2 cubes of Knorr Finesse chicken stock
8 peeled shrimps
4½ oz. - 125 gr mushrooms or shiitakes, finely chopped
2 tbsp corn starch (cornstarch)
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp dark sesame oil
1 egg, lightly beaten (optional)
Cut 2 slices of ginger into thin slices and finely chop 1 spring onion. Set this aside. Crush the remaining spring onions.
Put 1 liter of water and the stock cubes in a large casserole, put the lid on and simmer for 15 minutes together with the remaining slices of ginger and the crushed spring onions. Pour away the ginger and spring onions.
Add the shrimp and mushrooms to the stock. Simmer for 2 minutes.
Mix the cornstarch with 3 tbsp (45 ml) of water until the mixture is homogeneous. Pour the mixture into the soup along with the vinegar, soy sauce, Worcestershire sauce, sesame oil, freshly ground pepper, remaining ginger and spring onion.
Stir continuously in the soup until it boils and let it simmer for 1 minute.
Then pour in the egg while stirring. (optional)