How to make it
Mix together sauce mix ingredients until well combined. Set aside. In a small bowl whisk corn starch with water until well combined. Set aside.
Heat oil in a large pot or wok over medium to high heat. Sauté white spring onion for a minute then add mushrooms and cook for 4-5 minutes, stirring often. Add garlic, chillies, ginger and bamboo shoots and sauté for 1 minute, stirring often so they don’t burn.
Pour in sauce mix and vegetable stock and bring to a boil. Once boiling, turn down the heat to medium and simmer for 10 minutes. Add the corn starch mix to the soup and whisk through to thicken.
Remove soup from heat and slowly pour in beaten egg whilst stirring with a chopstick (it will form thin ribbons).
Taste the soup and season with salt and pepper and more Lee Kum Kee Gluten Free Soy Sauce as needed. Add Lee Kum Kee Chilli Garlic Sauce to taste. Garnish with green spring onion and serve while hot.
Tip:If you don't have these mushrooms, simply use sliced button mushrooms, or your favourite type.