Easy Chinese egg flower soup with oyster mushrooms. Quick soups for meals
Course Soup
Cuisine Chinese
Keyword egg soup, mushroom
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2
Calories 142kcal
Author Elaine
Ingredients
150gfresh oyster mushroom , hard end removed and then separated
2green onion , chopped
pinchof salt
3slicesginger
1egg , whisked
1tablespooncooking oil
1/2teaspoonsesame oil
4 -6cupswater or stock
Instructions
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.