Shiitake Mushroom and Egg Soup First Release

Name: Shiitake Mushroom and Egg Soup First Release
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 10 piece shiitake mushroom; 2 piece Egg; to taste Salt; to taste Black pepper; 3 clove Garlic; to taste scallion; to taste light soy sauce

A quick homestyle soup: shiitake diced and stir-fried with garlic until deeply fragrant, simmered with soy and pepper, then ribboned with beaten egg for a savory, silky finish.

20 minNewEasy Soups Braise Savory

Instructions

1
Clean the shiitake mushrooms and cut them into small cubes for later use.
2
Slice the garlic and set aside.
3
Finely chop the green onion and set aside.
4
Beat the eggs and set aside.
5
Use a cold wok with cold oil, and after the oil is hot, add the garlic slices and stir-fry until fragrant.
6
Add the shiitake mushrooms and stir-fry for 2-3 minutes.
7
Add water and bring to a boil, cook for 2-3 minutes, adding an appropriate amount of light soy sauce, salt, and pepper for seasoning during the process.
8
Slowly pour the eggs into the pan.
9
When the eggs float, add chopped green onions and it’s ready to serve.