Easy Chinese egg flower soup with oyster mushrooms. Quick soups for meals
egg soup, mushroom
Calories: 142 kcal
fresh oyster mushroom
, hard end removed and then separated
water or stock
Heat oil in a pot or wok, and then fry the oyster mushroom 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.
Egg Flower Soup with Oyster Mushroom
Amount Per Serving
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 1g
Total Carbohydrates 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.