Chinese•comfort
Mushroom Egg Drop Soup
Have you ever tried to mix mushroom with egg drop soup? It is a dreaming comforting soup.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g mixed mushrooms (beach mushroom and oyster mushroom) ( , hard end removed and then separated)
- 2 green onion ( , chopped)
- 1/8 tsp. salt
- 1/8 tsp. white pepper
- 3 slices ginger
- 2 egg ( , whisked)
- 1 tablespoon cooking oil
- 1/2 teaspoon sesame oil
- 4-6 cups water or stock
Instructions
- 1
Heat oil in a pot or wok, and then fry the mushrooms for around 30 seconds until slightly soft.
- 2
Pour water or stock in along with ginger slices. Bring to boil and simmer for 5-8 minutes.
- 3
Turn up the fire and pour the whisked egg in. At the same time, stir the soup with a scoop either quickly or slowly. When the egg flour is formed, turn off the fire. Add sesame oil and pinch of salt, and then combine well.
- 4
Serve with chopped green onions.