Mushroom Egg Drop Soup
Have you ever tried to mix mushroom with egg drop soup? It is a dreaming comforting soup.
Servings 2
Calories 142kcal
Ingredients
- 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
- Heat oil in a pot or wok, and then fry the mushrooms for around 30 seconds until slightly soft.
- Pour water or stock in along with ginger slices. Bring to boil and simmer for 5-8 minutes.
- 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.
- Serve with chopped green onions.
Video
Nutrition
Calories: 142kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 1038mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.9mg | Calcium: 24mg | Iron: 1.5mg