Oyster Mushroom Egg Soup
A fragrant, flavorful, and nutritious soup dish from Zhejiang cuisine.
Ingredients
eggs
3
fresh oyster mushrooms
250 g
bok choy hearts
50 g
Shaoxing wine
1 tsp
salt
to taste
soy sauce
to taste
chicken powder
to taste
Instructions
1
Step 1
Rinse the fresh oyster mushrooms, tear into thin slices, blanch in boiling water briefly, remove and set aside; crack the eggs into a bowl, add Shaoxing wine and a pinch of salt, beat until well mixed; wash the bok choy hearts and cut into sections.
2
Step 2
Place a wok over high heat, pour about 2 tbsp of oil and heat, add the bok choy hearts and stir-fry, then add the oyster mushrooms, pour in an appropriate amount of water and chicken powder, bring to a boil, add salt and soy sauce, pour in the beaten eggs, and bring to a boil again before serving.
