Prep time: 15 min
Cooking time: 40 min
Servings: 5

1. Sesame oil x 2 tbsp + 2 tsp

2. Soft tofu (for frying) x 2 packets, cut into cubes

3. Crispy noodles (claypot ee mee) x 1 packet

   • There are usually 5 inside.

4. Lee Kum Kee Abalone Sauce x 12 tbsp

   • Switch out to vegetarian abalone sauce or vegetarian oyster sauce for a fully vegetarian recipe.

   • 12 tbsp is 180ml. It's quite a lot. Make sure you have at least half a bottle of abalone sauce.

5. Canned mushrooms x 2 cans

   • Any mushrooms you like are fine.

   • In the pics below, I mixed abalone mushrooms with straw mushrooms.

   • You can also use button mushrooms or dried mushrooms (pre-soaked).

6. Bokchoy x 750g

7. Minced garlic x 1.5 tbsp

8. Egg x 2-3

9. Water x 1.5 litres

10. Corn flour x 6 tbsp

11. Maple syrup

12. Light soy sauce

13. Ground white pepper

14. Optional garnish:

    • Chopped Chinese parsley

    • Fried shallots

    • Pickled green chilli

1. Bake the crispy noodles in the oven for 5 minutes at 180 deg C.

2. Heat 2 tbsp of sesame oil in a wok, then fry the tofu. Once the tofu is fried, set aside.

   • This takes a bit of time.

   • The tofu will exude water first, and the water has to be completely evaporated before it will start frying properly.

   • If you don't want to do the setting aside thing, that's possible too, but you have to be careful when stirring the ingredients because this tofu is very soft! In the pictures in this recipe, I didn't bother setting the tofu aside because I was lazy. ;p

3. In the same wok, heat 2 tsp of sesame oil and fry 1.5 tbsp of minced garlic until fragrant.

4. Put in all the bokchoy and mushrooms.

5. Add 1.5 litres of water, a few shakes of white pepper powder, and 12 tbsp of abalone sauce. Mix well, then cover to let the vegetables wilt.

6. Mix 6 tbsp corn flour with water to form a slurry, then pour into the soup base and mix well to form a thicker, silky gravy.

7. Crack and beat 2-3 eggs in a bowl. Drizzle them into the wok in a spiral motion, starting from the centre of the wok. Let the eggs "bloom" in the soup.

• Do this after you have added the corn starch slurry. That changes the density of the liquid and makes the eggs bloom properly.

8. Taste the sauce. Add light soy sauce and maple syrup/sugar to taste (if necessary).

• I usually don't need to add anything if I'm using the Lee Kum Kee brand, but this varies if I'm using other brands.

9. Take one of the crispy noodles and put them into a deep dish, then ladle as much gravy and ingredients as desired over the noodles.

10. Serve hot. Enjoy!