Pickled Mustard Stem and Salted Duck Egg with Shimeji Mushroom Soup

Name: Pickled Mustard Stem and Salted Duck Egg with Shimeji Mushroom Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 60 g Shimeji mushroom; 15 g Dried vegetable core; 2 pieces Salted cooked duck egg; to taste Salt

A light Cantonese-style soup of dried choy stems and shimeji mushrooms brightened by crumbled salted duck egg, offering savory, briny depth with minimal seasoning.

10 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Shimeji mushrooms (washed), dried vegetable stems, cooked salted duck eggs (yolks and whites removed).
2
Put the cleaned shimeji mushrooms and vegetable hearts into a pot of water and bring to a boil, cooking for 2 minutes.
3
Next, fold in the beaten egg yolks and egg whites and cook briefly.
4
Then, add an appropriate amount of salt.
5
Mix in the seasonings evenly to finish.

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Ingredients

Main Ingredients

Shimeji mushroom
60 g
Dried vegetable core
15 g
Salted cooked duck egg
2 pieces

Seasonings

Salt
to taste