In Chinese cuisine, soup dishs usually are less thick and more watery than some of the western soup dishes such as “Clam chowder”. Today, I am going to share with you a really simple soup recipe made with oyster mushroom and egg. This dish can be done in less than 20 minutes and is a good choice for comfort food in a cold winter day.
Oyster mushroom is a common mushroom type that’s widely used by Chinese people to make dishes especially soups. I really like its mild taste and tender texture. When handling the mushrooms after washing and trimming the ends, I used my hand to tear them into smaller pieces instead of using a knife. You will find that it is easier using hand than with a knife. You could easily find this mushroom in most of the Asian markets or even your local grocery store.
Below is a step-by- step demonstration of how I made this dish with pictures.Note: If you are not familiar with some of the sauces, spices or seasonings that I used in the recipes, here is a resource page called that I have created to help provide you with these information.
- 1 stalk oyster mushroom, tear into small pieces with hand
- 1 egg, beaten
- 2 cups water
- 3-4 ginger slices
- 2 stalks green onion, chopped
- ½ teaspoon salt
- a touch of sesame oil
- a touch of white pepper power
- Add ginger and oyster mushroom into the water and bring to boil over medium-high heat (takes about 7 minutes for me).
- Add salt and keep boiling for another 2 minutes.
- Turn to medium heat, gently pour the egg around the pan and wait for about 1 minute until the egg starts to turn solid, add the green onion into the pan, and stir a little bit.
- Pour the soup into a container, drizzle with a touch of sesame oil and sprinkle with some white pepper powder to serve.