A classic Cantonese recipe using leftover ingredients, egg soup is also known as “egg flower soup” in Chinese, said to bring good luck when the flower blooms and blossoms. To celebrate the Chinese New Year, Cantonese-style steamed bun specialist, Bun House, will be serving smoked eel roe soup throughout February 2022, as part of a new menu. The perfect winter warmer, Bun House founder Z He also shared the restaurant’s smoked eel egg soup recipe.
In addition to smoked eel roe soup, Bun House’s new “The Tiger Who Came For Tea and Rolls” menu will include the restaurant’s version of a traditional afternoon tea. Inspired by the Year of the Tiger, themed buns will be served with a version of a classic scone – a sesame mille-feuille with sesame pastry sheets covered in clotted cream and spiced plum jam; fried milk ribs; tempura oyster mushrooms; and duck confit croquettes.
A selection of teas from Bun House’s house selection will also be served in traditional Cantonese canteen-style pots, offering a choice of jasmine, oolong or traditional pu’er tea – a fermented tea made from the leaves of the ancient Dayeh trees of China, with leaves that may be up to 1,000 years old.
Launching the new ‘The Tiger Who Came For Tea And Buns’ menu, Bun House founder Z He said, “The Chinese New Year is a time when family and friends come together to celebrate, feast and looking forward to the prosperous times which the year will bring. We are delighted to celebrate the Year of the Tiger and share our Chinese New Year traditions with Londoner’s, marrying the British tradition of Afternoon Tea with Chinese cuisine! We hope Tiger Buns will bring customers confidence, courage and adventure for the year to come!
About the smoked eel egg soup, Z He added, “Egg soup is my family tradition to usually have on the third day of CNY after a few big meals in a row at the start of CNY. We would save the odd pieces or bits of chopped vegetables or meat and throw them into the soup. We call egg soup “egg flower soup” in Chinese. Although egg soup is not a typical tradition in CNY, we created one in our family because my grandmother told me that flower also meant to bloom and bloom, so it’s a lucky soup to have !
- 6 St Ewe’s rich yolk eggs
- 90 g corn flour
- ten ml Sesame oil
- ten g White pepper
- 12 g Salt
- 40 g wood ear fungus
- 40 g white fungus or snow fungus
- 15 g dried shrimp
For the chicken broth
- 2.8 I Cold water
- 1 kg bone/chicken carcass
- 1 apple of fresh ginger sliced
- 3 Sichuan pepper
- 2 star anise
- 50 g Smoked eel
- 50 g Fried chinese donut “Youtiao”
- 1 spring onion bunch, green parts only very thinly sliced
Start by preparing the chicken broth. Place the bones or chicken carcass on a roasting tray and bake at 200°C/gas 6 until golden brown. Transfer all ingredients to a heavy bottomed saucepan and fill with cold water. Bring to a simmer and simmer until the broth is reduced by half. Then pass through a fine-mesh sieve and leave to cool. Separate the fat that rises to the top and discard it.
Then start by rehydrating the two dried mushrooms in boiling water for 20 minutes. When done, squeeze them and drain them. Roughly chop both and set aside.
Return your chicken broth to the heat. While it is heating, create a cornmeal slurry by whisking the cornmeal with 150ml of water. Then, slowly incorporate the cornflour into the string of hot broth constantly. After about a minute it will begin to thicken. Once cooked, add the hydrated mushrooms, sesame oil, dried shrimp, white pepper and salt.
Crack your eggs and whisk carefully with the 30ml of water, this helps bring the egg together and aids in pouring.
Get your mix into something that’s easy to pour. When ready, start stirring the soup in a circular motion to create a vortex and in a steady stream add the egg. As you do this, you will start to see egg ribbons appear. Be careful not to put the soup too hot because the egg can quickly overcook.
Garnish with slices of crumbled eel and a slice of fried donut and a pinch of freshly sliced spring onion.
‘The Tiger Who Came For Tea and Buns’ menu will run from February 1-27 and can be reserved online via Resy. Afternoon tea sessions will be available from 12:00 p.m. to 5:00 p.m. every Tuesday, Wednesday, Thursday, Friday and Sunday by reservation only, without an appointment. The menu is priced at £36 per person for a minimum of 2 people. A vegetarian menu will also be available.
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