1 portion recipe
6 oysters
1 egg, whisked
1 oz fresh cucumber, sliced
1 tsp soy sauce
2 tsp sake
1 tsp fresh ginger
1 tsp sesame oil
pinch salt

1. Combine chicken broth with sake, ginger and salt (if you didn’t put salt before). Add oysters and bring to a boil. Remove scum. Add sesame oil and egg.
2. Put cucumber in a plate and pour in broth.

1 pound chicken fillet, sliced in thin bands
2 pints chicken broth
½ cup cream
3 ½ ounces noodle
1 tbsp starch
3 tbsp milk
6 ounces corn
salt, pepper at taste

1. Place chicken fillet, chicken broth and cream in a large pan. Bring to a boil over a gentle heat. Boil for 15 minutes, add salt and pepper.
2. Cook noodles in another pan with boiling water.
3. Combine starch and milk in a small bowl. Add this mixture in soup and boil until it thickens.
4. combine with noodles and corn and cook for 5 minutes. Ladle into plates and decorate with sliced spring onion.