Mushroom Egg Soup

Name: Mushroom Egg Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pleurotus ostreatus; 2 pcs egg; 3g salt; 5g shallot; 5g parsley; Some Vegetable oil

by Flatbread Scallion's Home

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

As the weather is getting colder, drinking a bowl of warm soup will instantly increase the warmth. Pleurotus ostreatus, just like its name, is really "approachable". The regular customers at our winter table here are delicious in both frying and soup. The key is that it is easy to cook and warms up. It only takes a few minutes to cook. It’s just coming to the table soon. The most commonly eaten at my house is oyster mushrooms and eggs, and the mushroom and egg soup seasoned with coriander.

Ingredients

Mushroom Egg Soup

1. Rinse the oyster mushrooms with water and tear them into small strips, beat the two eggs, and cut the green onion and coriander into sections.

2. Heat a proper amount of oil in the pot, add chopped green onion and sauté until fragrant, put the torn mushrooms into the pot, and add salt

3. Stir-fry the oyster mushrooms to taste, add water to the pot to submerge the oyster mushrooms. After the water in the pot is boiled, pour the beaten eggs

4. The eggs in the pot float up into egg flowers, add coriander before coming out of the pot and stir well.