Step 1

Clean and rinse a sealable storage jar and lid in very hot water, and leave to dry.

Step 2

Place garlic, eschalot and spring onion/shallot into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add chilli powder and oil and cook 10 min/Varoma/speed 1. Transfer into the sterilised jar and allow to cool completely, then seal. Do not clean mixing bowl.

Step 4

Place shiitake mushrooms into a small bowl, cover with warm water and set aside to soak. Place a separate small bowl onto mixing bowl lid, weigh black fungus into it, cover with warm water and set aside to soak. Once softened, using simmering basket, drain mushrooms and black fungus, then cut into slices.

Step 5

Place drained shiitake mushrooms and black fungus, ginger and bamboo shoots into mixing bowl and chop 20-30 sec/speed 4, to your liking.

Step 6

Add 1000 g of the water and cook 10 min/Varoma//speed 2.

Step 7

Add mince, enoki mushrooms, 1 tablespoon of the reserved Chilli oil (to taste), soy sauce, dark soy sauce, vinegar, salt, sugar and pepper, then cook 2 min/100°C//speed 1.

Step 8

Place arrowroot flour and remaining 3 tablespoons water into a small bowl and stir to combine. Add arrowroot mixture and tofu into mixing bowl, then cook 3 min/Varoma//speed 1.

Step 9

Add egg white and spring onions/shallots and stir gently with a spoon to shred egg, then serve.