Egg Flower Soup - cooking recipe

Ingredients

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

Preparation

Heat the lard in a saucepan and saute the mushrooms for 1 minute.
Pour in the stock and bring to a boil, simmer 1 minute.
Add soy, coriander,& scallion.
Pour in the eggs in a steady stream, do not stir.
Remove from heat season with salt and pepper.
Divide between individual soup bowls& serve.