Oyster Mushroom Soup with Egg Flower

Category: Soup

Servings: 2

Oyster Mushroom Soup with Egg Flower


  • 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


  1. Heat oil in a pot or wok, then fry the oyster mushroom for around 30 seconds until slightly soft.
  2. Pour in stock and ginger slices. Bring to boil and simmer for 5-8 minutes.
  3. 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.
  4. Add sesame oil and pinch of salt, and combine well.
  5. Serve with chopped spring onions.