8 oz. crab meat
1 egg
3 black mushrooms
1 leek
1 lb. tofu, cut into cubes
A sm. piece of ginger root
1 tbsp. oil
1 tsp. soy sauce
1 tbsp. rice wine
6 c. stock
2 tsp. salt
A pinch of pepper
1 1/2 tbsp. cornstarch
Parsley to garnish

Beat the egg in a bowl or cup. Soak the black mushrooms in warm water for 20 minutes and slice into thin strips. Cut the leeks diagonally into thin slices. chop the parsley finely and grate the ginger.

Heat the oil in a wok. Stir fry the mushrooms; add the leek and, when this starts to release its aroma, add the crab meat and grated ginger. Stir fry over a high heat.

Sprinkle with soy sauce and rice wine; pour in the heated stock. As soon as the liquid comes to a boil, skim off any scum. Season with salt and pepper. Stir in the cornstarch mixed with a little water to thicken the soup. Add the tofu. Pour the beaten egg into the soup and mix with chopsticks so that the egg sets and is evenly distributed throughout the soup. Sprinkle with finely chopped parsley and serve.