Golden and delicious loofah, egg, and mushroom soup, simple and low-fat, loved by the whole family

Name: Golden and delicious loofah, egg, and mushroom soup, simple and low-fat, loved by the whole family
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 piece Luffa; 2 piece Egg; 1 handful White Beech Mushroom; to taste oil; 5g Salt

A light, low-fat soup of luffa, scrambled egg, and blanched white beech mushrooms, simmered briefly so the melon stays tender-crisp and the broth tastes clean and naturally sweet.

30 minNewMedium Soups Braise Savory

Instructions

1
Prepare the ingredients: cut the sponge gourd into large chunks, remove the roots from the white beech mushrooms and wash them clean, and beat the eggs with 2 grams of salt.
2
Blanch the white jade mushrooms briefly in water, then remove and set aside.
3
Put oil in the pan, pour in the beaten eggs, stir and cook until done.
4
Remove the eggs and set aside.
5
Add loofah and stir-fry.
6
After the loofah softens, add the remaining 3 grams of salt.
7
Add an appropriate amount of water and bring it to a boil.
8
Add the blanched white jade mushrooms.
9
Add the cooked eggs in before taking it off the heat.
10
Taste it before taking it off the heat; if the flavor is strong, you can add a bit more salt.
11
The delicious loofah, egg, and mushroom soup is ready. As autumn arrives, try making it for your family～