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Light Soup with Eggs and Oyster Mushrooms

Mushrooms:

  • 150 g of oyster mushrooms

Vegetables:

  • 2 onions

  • 3 slices of ginger

Liquids:

  • 1 beaten egg

  • 1 tbsp. oil

  • 1/2 tsp. sesame oil

  • 1.5 l of water/broth

The others:

  • salt

  1. Heat the oil in a pot and fry the oyster mushrooms for about 30 seconds until they become soft.

  2. Add water/stock and ginger slices. Boil for about 5 min.

  3. Add a beaten egg, mix it evenly, continue boiling for 5 minutes, add sesame oil and salt to taste.

  4. Serve garnished with spring onions.

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