Crab Roe Mushroom and Egg Soup

Name: Crab Roe Mushroom and Egg Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 250g Crab Roe Mushroom; 2 piece Egg; 2 tsp Salt; to taste chopped green onions; to taste chopped cilantro; a few drops Sesame oil

Torn shreds of crab-flavor mushrooms are sauteed with scallions until fragrant, then simmered and swirled with beaten eggs for a light, savory, umami-packed soup.

1 hrNewMedium Soups Other Other

Instructions

1
Prepare all the ingredients. Tear the crab mushroom into thin strips by hand, and after soaking the scallion and cilantro in lightly salted water for 15-20 minutes, wash them clean and arrange them on a plate for later use.
2
Clean the green onions and chop them, and set aside the minced cilantro.
3
Pour an appropriate amount of oil into the pot and heat it, then add the chopped green onion and stir-fry until fragrant.
4
Add the washed crab mushrooms and stir-fry evenly.
5
Pour in an appropriate amount of water and bring it to a boil.
6
Add 2 eggs to the boiling crab roe mushrooms, and use a spatula to scramble the eggs while boiling.
7
Pour in 2 spoons of salt and the chopped cilantro, stir a few times, turn off the heat, and serve.
8
Just add a few drops of sesame oil and stir a few times before drinking.