Bring the broth to a boil, add the sliced bamboo sprouts.
Stir potato starch with a tablespoon of water. When the soup boils again, add the starch. Remove from heat and season with black pepper, peanut oil and sake.
Serve hot.
Bamboo Sprouts Soup
Serves four:
200g canned bamboo sprouts
500ml chicken broth
2 tbsp. sakè
1 tsp. potato starch flour
1 tsp. peanut oil
1 pinch of black pepper
fresh coriander leaves