5 from 2 votes
Egg Flower Soup with Oyster Mushroom
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Easy Chinese egg flower soup with oyster mushrooms. Quick soups for meals
Course: Soup
Cuisine: Chinese
Keyword: egg soup, mushroom
Servings: 2
Calories: 142 kcal
Author: Elaine
  • 150 g fresh oyster mushroom , hard end removed and then separated
  • 2 green onion , chopped
  • pinch of salt
  • 3 slices ginger
  • 1 egg , whisked
  • 1 tablespoon cooking oil
  • 1/2 teaspoon sesame oil
  • 4 -6 cups water or stock
  1. Heat oil in a pot or wok, and then fry the oyster mushroom 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.
Nutrition Facts
Egg Flower Soup with Oyster Mushroom
Amount Per Serving
Calories 142 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 111mg 37%
Sodium 1038mg 43%
Potassium 356mg 10%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 6g 12%
Vitamin A 5%
Vitamin C 1.1%
Calcium 2.4%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.