Egg Flower Soup with Oyster Mushrooms
Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Ingredients
- 150 grams Oyster mushrooms, root end trimmed, seperated
- 2 spring onions, chopped
- pinch salt
- 3 slices ginger
- 1 egg, whisked, not beaten
- 1 tablespoon cooking oil
- 1/2 teaspoon sesame oil
- 4-6 cups chicken broth, or water
Instructions
- In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
- At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
- Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Notes
Low cost.
Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.
This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.
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