Then we scramble two eggs and mix it with the cooled down stock and a teaspoon of Soy sauce.
In a bowl, I layed out some strips of Chicken tights (which were the remains of a nice chicken soup), a few raw and de-veined prawns, and a couple of Shiitake mushrooms. You can use fresh, or the dry variety soaked in hot water for 20 minutes then squeezed out. You can also add a splash of Sake if you got it.
I then covered the goodies up with the egg mixture *passed through a sieve, and popped the bowl into a bamboo steamer and let it vigorously steam for 12 minutes.