Egg Flower Soup with Oyster Mushroom

• Gluten free

• Produce

  • 3 slices Ginger
  • 2 Green onion
  • 150 g Oyster mushroom, fresh

• Refrigerated

  • 1 Egg

• Canned Goods

  • 4 cups Water or stock

• Baking & Spices

  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1/2 tsp Sesame oil

Found on chinasichuanfood.com

Description

Ingredients

• 150g fresh oyster mushroom, hard end removed and then separated
• 2 green onion, chopped
• pinch of salt
• 3 slices ginger
• 1 egg, whisked
• 1 tablespoon cooking oil
• 1/2 teaspoon sesame oil
• 4 -6 cups water or stock

Directions

• Heat oil in a pot or wok, and then fry the oyster mushroom for around 30 seconds until slightly soft.
• Pour water or stock in along with ginger slices. Bring to boil and simmer for 5-8 minutes.
• Turn up the fire and pour the whisked egg in. At the same time, stir the soup with a scoop either quickly or slowly. When the egg flour is formed, turn off the fire. Add sesame oil and pinch of salt, and then combine well.
• Serve with chopped green onions.

Nutrition