Bring the chicken stock to boil and then add yellow chilli sauce and butter at low heat.
Deep fry 15g of Enoki mushrooms. Only deep fry for a few seconds or it is overcooked quickly.
Wok-fry the bean sprouts and the rest of the Enoki mushrooms. Pour the stock back into the wok so that the bean sprouts and mushrooms have all the flavours infused.
Take the bean sprouts and mushrooms out, and put them into a finishing soup plate.
Blanch the beef in the wok and put it nicely on the bean sprouts and Enoki mushrooms. Pour the rest of the stock into the soup plate.
400g Miyazaki A4 Wagyu Beef (thinly sliced)
30g Bean Sprouts
30g Enoki mushroom
800g Chicken Stock
80g Hainan yellow lantern chilli sauce (or less if you can’t handle the heat)
Handful of shredded green onions
Pinch of Salt