Mushroom and Egg Soup
by Granny Dong's Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the shiitake mushrooms and cut into cubes for later use.
2. Slice garlic for later use.
3. Mince the green onions and set aside.
4. Beat the eggs and set aside.
5. Heat the pan with oil, add garlic slices and sauté after the oil is hot.
6. Add the shiitake mushrooms and stir-fry for 2-3 minutes.
7. Add water to a boil, cook for 2-3 minutes, add some light soy sauce, salt and pepper to taste.
8. Slowly pour the eggs into the pot.
9. When the egg rises, add the chopped green onion to get out of the pan.
Tips:The concentration of the seasoning can be determined according to your own taste.
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