Pickled Mustard Stem Shredded Mushrooms and Duck Egg Soup

Name: Pickled Mustard Stem Shredded Mushrooms and Duck Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 60 g Shimeji mushroom; 40 g Shredded pickled mustard tuber; 1 piece Duck egg; to taste Salt

A quick everyday soup where shredded pickled mustard stems and shimeji mushrooms simmer briefly before ribbons of beaten duck egg swirl in, tangy, savory, effortless.

10 minNewMedium Soups Boil Light

Instructions

1
Ingredients: shimeji mushrooms (washed), shredded pickled mustard tuber, duck eggs.
2
Beat the duck eggs into egg liquid.
3
Put the cleaned shimeji mushrooms and shredded pickled mustard greens into a pot of water, bring to a boil, and cook for 2 minutes.
4
Then, pour in the beaten duck eggs.
5
Add an appropriate amount of salt.
6
Mix in the seasonings evenly, and it's ready.

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Ingredients

Main Ingredients

Shimeji mushroom
60 g
Shredded pickled mustard tuber
40 g
Duck egg
1 piece

Seasonings

Salt
to taste