Fresh Mushroom, Loofah, and Egg Soup

Soak the fresh mushrooms in salt water for about ten minutes, then rinse them clean;

Peel the loofah and wash it clean, then cut it into small rolling pieces; large pieces are hard to cook, take longer to cook, and are not easy to absorb flavors. Then chop the fresh ginger and green onions.

Crack the eggs into a bowl, then use chopsticks to beat them until the surface has a lot of bubbles;

①Heat the pan and pour in a small amount of oil, not as much as when stir-frying vegetables. Once the oil is hot, add fresh mushrooms and stir constantly to remove their taste;

② After the fresh mushrooms are lightly stir-fried until softened, continue to add the loofah and keep stir-frying;

Stir-fry until the edges of the sponge gourd slightly change color, then pour in 1 bowl of water and minced ginger, and bring to a boil over high heat;

After boiling, pour in the soft tofu, bring to a boil over high heat, then reduce to medium-low heat and simmer for about 3 minutes;

Pour the beaten eggs evenly into the pan, starting in the center and then spreading outward in a circular motion, and quickly stir them with chopsticks;

Just before taking it off the heat, add half a spoon of salt, evenly sprinkle in the chopped green onions, mix well, and then serve.