Snake soup

Instructions

1. Soak the shiitake in warm water for 30 minutes, then slice them, keeping the soaking water.
2. Cut the fish into thin strips and marinate it with the rice wine, salt and grated ginger for 15 minutes.
3. Bring the stock to a simmer with the tangerine peel, sliced ginger and the strained soaking water.
4. Add the shiitake, carrot cut into julienne and the chicken, then simmer gently for 30 minutes.
5. Cook the vermicelli separately for a few minutes in boiling water, then drain.
6. Add the marinated fish and cook for 3 minutes until white and opaque.
7. Pour in the beaten egg whites in a thin stream, stirring gently to form silky strands.
8. Divide the vermicelli among the bowls, pour the soup over and sprinkle with coriander and spring onion. Add a few drops of sesame oil.