Matsutake and Egg Soup

by Love braised pork

4.7 (1)

Favorite

9

Difficulty

Easy

Time

10m

Serving

2

Yesterday, I didn’t want to eat all the fried matsutake mushrooms. I left two to make an egg soup, thinking it should be delicious. In the hot summer, drinking a bowl of hot soup and sweating is very comfortable.

Ingredients

Matsutake and Egg Soup

1. Prepare the ingredients, eggs, matsutake, spring onions, water starch.

2. Minced shallots, sliced matsutake

3. Boil a small pot of boiling water and add matsutake slices.

4. Add the right amount of salt

5. Boil for three minutes and add water starch.

6. Pour in the egg liquid.

7. Turn off the heat and add the chopped shallots.

8. Pour an appropriate amount of sesame oil out of the pan.

Tips:
It should be added coriander. I don’t have any scallions instead. It tastes a little worse.

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