Seaweed and Mushroom Egg Soup

Seaweed and Mushroom Egg Soup

by 1 coarse tea and light rice 1

4.8 (1)
Favorite
1

Difficulty

Easy

Time

15m

Serving

3

Seaweed shreds are somewhat similar to kelp, but the taste is much softer than kelp. And it is very convenient and trouble-free to make. You don't need to cut or cook the bubbles after buying them. It tastes tender and refreshing. My family and I love it very much.
Today’s seaweed, mushroom and egg drop soup, although it is a vegan soup, is no less nutritious than broth. Moreover, it tastes delicious and the recipe is very simple. It can be done in ten minutes. It is especially suitable for office workers.

Ingredients

Seaweed and Mushroom Egg Soup

1. Wash the seaweed and soak for 20 minutes, then squeeze out the water for later use

Seaweed and Mushroom Egg Soup recipe

2. Wash and slice shiitake mushrooms

Seaweed and Mushroom Egg Soup recipe

3. Beaten eggs

Seaweed and Mushroom Egg Soup recipe

4. Put the shiitake mushroom slices in the pot after the water is boiled, cover and cook for 10 minutes

Seaweed and Mushroom Egg Soup recipe

5. Add seaweed and cook for 2 minutes

Seaweed and Mushroom Egg Soup recipe

6. Pour in the egg mixture, stir into egg drop with chopsticks

Seaweed and Mushroom Egg Soup recipe

7. After boiling, turn off the heat, add salt, chicken essence and sesame oil and mix well.

Seaweed and Mushroom Egg Soup recipe

Tips:

Don’t put too much seaweed shreds, otherwise the whole pot will be seaweed shreds

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