• 600ml Freja Chicken Bone Broth
  • 350 ml water
  • 1 tbsp corn starch
  • 1 cup shiitake mushrooms, finely sliced
  • 3 spring onions, finely sliced
  • 1 tbsp soy sauce
  • 1 pinch turmeric
  • ¼ tsp white pepper
  • 3 large eggs, lightly beaten


  1. First mix the cornstarch and about 100ml of the water well. Then pour the Chicken Bone Broth, water, mushrooms, soy sauce, spring onions, turmeric and white pepper into a large pan and bring to the boil. Check the seasoning at this point and adjust if necessary.
  2. Stir in the cornstarch mixture and reduce the heat to a simmer.
  3. Using a ladle, stir the soup in a circular motion and slowly pour in the mixed egg - the egg will then spread out into ribbons.
  4. Serve immediately with the garnish with the remaining spring onions.