Enoki Mushroom and Egg Soup
by Xiangpiao my kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Enoki mushroom, spring onion, ginger, egg spare
2. Cut green onion, ginger, parsley into sections.
3. Cut enoki mushrooms into sections.
4. Washed enoki mushroom
5. Beat the eggs into the bowl
6. Beat and spread evenly
7. Over heat, add green onion and ginger until fragrant.
8. Add appropriate amount of water to the pot.
9. Add enoki mushrooms to high heat. When boiling water again, turn off the heat and slowly pour the adjusted eggs into the pot. Stir constantly with a spoon to prevent the eggs from depositing and sticking to the pot. At the same time, the remaining heat in the pot will make the eggs very tender.
10. Add coriander, salt, five-spice powder, and MSG strips that suit your taste evenly out of the pot.
