Oyster Mushroom Soup
This is an excellent soup and is a great use of these delicious mushrooms. This has lots of possibilities and can be tailored to your liking. I look forward to creating some tasty soups with this recipe as a base. I made this on 5 June 2018 with a variant, I added peppered Vietnamese sausage (Cha Hue), diced, to the soup. Perfect.
Ingredients
- 300 grams fresh oyster mushrooms, (11 oz)
- 1 egg, beaten
- 3 cups water
- 3-4 slices fresh ginger, or 1 teaspoon ground ginger
- 3 spring onions, sliced
- 1/2 teaspoon salt
- sesame oil, as desired
- white pepper powder, as desired
Instructions
- Trim off the root ends of the mushrooms, rinse and squeeze dry, then tear the larger ones into 2-4 pieces, chop any of the large stems.
- In a medium size pot, add the water, ginger, and mushrooms and bring to a boil. Once at a boil add the salt boil for 2 minutes.
- Reduce heat to a simmer and slowly pour in the beaten egg around the pot, no stirring yet, wait until the egg is starting to set, about 1 minute then sprinkle in the spring onion and give the pot a gentle stir.
- I went with a Variant and added some diced peppered Vietnamese sausage (Cha Hue). Simmered for about 15 minutes to let the sausage heat through.
- Ladle the soup into serving bowls and drizzle with sesame oil as desired, and sprinkle with white pepper, also to taste.
- Serve with additional spring onions if desired.
Notes
Low cost.
Variant: 1. Add 160 to 250 grams diced Vietnamese sausage.
Inspired by the recipe Quick Oyster Mushroom Soup from Spice the Plate.