Hototay soup

Ingredients:
2 tablespoons canola oil
2 tablespoos white onion, chopped
1 tablespoon garlic, chopped
1/4 cup leeks, sliced
150 grams pork, slice
150 grams chicken, (use fillets), sliced
1/4 cup carrot, sliced
4 pieces fresh shiitake mushrooms
6 pieces chinese straw mushrooms
2 tablespoons wood ear mushrooms (tengang daga), rehydrated
6 cups water
1/2 cube chicken bouillon cube
1/2 cup cabbage, sliced
1 egg
salt, to taste
kinchay (parsley), for garnish
Procedure:
Heat oil in a pot over medium high heat and sauté onions, garlic, leeks and ginger for 1 minute.
Add the chicken and the pork and continue to sauté for another 1 to 2 minutes. Add the carrots
and the mushrooms.
Pour water into the pot and bring to a boil, reduce heat and simmer for 5 minutes while
continuously skimming scum off the top. Add the chicken bouillon cube and the cabbage then
simmer for 2 minutes.
Season to taste with salt and pepper. Turn off the heat and add a fresh egg to the soup, mix well.
Garnish with kinchay leaves.