Oyster Mushroom Soup with Egg Flower
August 6, 2018
Persons
2
Ingredients
- 200g fresh oyster mushroom, tear into large portions
- 2 spring onions, chopped
- Pinch of salt
- 3 slices fresh ginger
- 1 egg, whisked
- 1 Tbsp. cooking oil
- ½ tsp sesame oil
- 4 -6 cups good quality vegetable stock
Instructions
- Heat oil in a pot or wok, then fry the oyster mushroom for around 30 seconds until slightly soft.
- Pour in stock and ginger slices. Bring to boil and simmer for 5-8 minutes.
- Turn up heat and pour the whisked egg in. At the same time, stir the soup with a scoop either quickly or slowly. When the egg flower is formed, turn heat off.
- Add sesame oil and pinch of salt, and combine well.
- Serve with chopped spring onions.
Nutrition Facts
Oyster Mushroom Soup with Egg Flower
Serves: 2
| Amount Per Serving: | ||
|---|---|---|
| Calories | 148.48 kcal | |
| % Daily Value* | ||
| Total Fat 10.85 g | 16.7% | |
| Saturated Fat 1.45 g | 7.3% | |
| Trans Fat 0.04 g | ||
| Cholesterol 79.98 mg | 26.7% | |
| Sodium 214.88 mg | 9% | |
| Total Carbohydrate 8.79 g | 2.9% | |
| Dietary Fiber 3.0 g | 12% | |
| Sugars 1.9 g | ||
| Protein 6.52 g | ||
| Vitamin A 7.07 % | Vitamin C 5.06 % | |
| Calcium 4.85 % | Iron 11.54 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ohau Gourmet Mushrooms