Mushroom and Egg Soup

Name: Mushroom and Egg Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece squash; 2 pcs egg; Some Chicken Essence; 6 Agaricus bisporus

by Kang Kang 1818

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was preparing for dinner, I realized that there were no more vegetables at home. Fortunately, there was a small zucchini. There were a few bisporus mushrooms left in the fried rice a few days ago. Eggs are a must-have ingredient in the family, so let’s use them to make an egg soup. Not to mention that the soup tastes delicious because of the addition of Agaricus bisporus.

Ingredients

Mushroom and Egg Soup

1. Sliced zucchini, cut bisporus mushroom

2. Pour a little oil in a wok, add sliced zucchini and bisporus mushrooms and stir fry

3. Stir fry until tender

4. Add some water to boil

5. Pour in egg liquid

6. After the egg liquid is set, add a little salt and chicken essence to taste, then it can be out of the pan

Tips:
Because of the addition of mushrooms, the taste of the soup is already very delicious, so I personally feel that there is no need to add too much seasoning.